Cheesecake Factory Chicken Riesling Recipe

Introduction

Cheesecake Factory Chicken Riesling is a comforting dish featuring tender chicken thighs simmered in a creamy Riesling sauce with pancetta, mushrooms, and onions. This rich and flavorful recipe is perfect for a cozy dinner that feels special yet is simple to prepare.

Ingredients

• 8 chicken thighs (bone-in or boneless, skin-on optional)
• 2 garlic cloves, thinly sliced
• 3/4 bottle (500 ml) dry Riesling wine
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 125 grams pancetta, sliced into thin strips
• 2 medium onions, sliced
• 250 grams mushrooms, sliced
• 1 cup (240 ml) heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large skillet, heat butter and olive oil over medium heat. Add the sliced garlic and pancetta, then sauté for about 2–3 minutes until the garlic is golden and the pancetta starts to crisp.
3. Step 3: Stir in the sliced onions and mushrooms. Cook for 5–7 minutes until softened and lightly browned.
4. Step 4: Place the chicken thighs in the skillet and pour in the Riesling wine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, turning the chicken once halfway through cooking.
5. Step 5: Stir in the heavy cream and combine well. Let the mixture simmer for another 5 minutes until the sauce thickens slightly.
6. Step 6: Transfer everything to a baking dish. Bake uncovered for 15 minutes, or until the chicken is cooked through and the tops are golden.
7. Step 7: Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Use boneless chicken thighs for quicker cooking and easier serving.
• Add a splash of chicken broth if you prefer a thinner sauce.
• Fresh thyme or rosemary can be added with the onions for extra herbal aroma.

Storage

Store leftover chicken Riesling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat to prevent the cream sauce from breaking. Avoid microwaving if possible, or use low power settings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different wine instead of Riesling?

Yes, a dry white wine such as Sauvignon Blanc or Pinot Grigio can be used as a substitute, but Riesling provides a nice balance of acidity and sweetness that complements the dish well.

Can I prepare this dish in advance?

You can prepare the sauce and cook the chicken up to the simmering step, then refrigerate. Finish the baking step just before serving for a freshly cooked meal.

Cheesecake Factory Chicken Riesling Recipe

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★★★★★

4.6 from 78 reviews

This Chicken Riesling recipe inspired by the Cheesecake Factory features tender chicken thighs simmered in a flavorful dry Riesling wine sauce with garlic, pancetta, onions, mushrooms, and finished with cream. The dish is seared on the stovetop and then baked to perfection, creating a rich and comforting entrée perfect for family dinners or special occasions.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 8 chicken thighs (bone-in or boneless, skin-on optional)

Aromatics & Meat

• 2 garlic cloves, thinly sliced
• 125 grams pancetta, sliced into thin strips
• 2 medium onions, sliced
• 250 grams mushrooms, sliced

Liquids & Fats

• 3/4 bottle (500 ml) dry Riesling wine
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup (240 ml) heavy cream

Seasoning & Garnish

• Salt and freshly ground black pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for finishing the chicken in the baking dish.
2. Sauté Garlic and Pancetta: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced garlic and pancetta and sauté for about 2 to 3 minutes until the garlic turns golden and the pancetta starts to crisp, releasing its flavorful fat.
3. Add Onions and Mushrooms: Stir in the sliced onions and mushrooms, cooking for 5 to 7 minutes until they soften and become lightly browned, developing rich flavors.
4. Add Chicken and Riesling: Place the chicken thighs in the skillet with the sautéed ingredients. Pour in the dry Riesling wine, bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, turning the chicken once halfway through to ensure even cooking and absorption of flavors.
5. Stir in Cream: Add the heavy cream to the skillet and stir well to combine. Let the mixture simmer for an additional 5 minutes until the sauce thickens slightly, creating a luscious texture.
6. Bake to Finish: Transfer the entire contents of the skillet to a baking dish, spreading it evenly. Bake uncovered in the preheated oven for 15 minutes, or until the chicken is cooked through and the tops develop a golden color.
7. Season and Serve: Remove from the oven and season with salt and freshly ground black pepper to your taste. Garnish with fresh parsley if desired before serving.

Notes

• Bone-in chicken thighs provide more flavor and juiciness, but boneless can be used for quicker cooking.
• If you prefer, substitute pancetta with bacon or prosciutto for a similar depth of flavor.
• Dry Riesling is recommended for acidity and aroma, but you can substitute with another dry white wine if needed.
• Ensure not to overcook the chicken during stovetop simmering to avoid dryness before baking.
• For a thicker sauce, you can reduce the cream slightly by simmering longer before baking.
• This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the rich sauce.

Keywords: Chicken Riesling, Cheesecake Factory recipe, creamy chicken, Riesling wine chicken, pancetta chicken, mushroom chicken, easy dinner recipe