Cheesecake Factory Chicken Riesling Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for finishing the chicken in the baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
