Chicken Riesling is a rich, elegant dish where tender chicken is simmered in a creamy white wine sauce made with Riesling, earthy mushrooms, and aromatic herbs. Perfect for special occasions or a comforting meal, this French-inspired recipe is surprisingly simple to make and pairs beautifully with crusty bread, rice, or pasta.
Why You’ll Love This Recipe
- Elegant and flavorful: A sophisticated dish with a creamy, wine-infused sauce.
- Perfect for entertaining: Impress guests with minimal effort.
- Customizable: Easily adapt the recipe with your favorite vegetables or herbs.
- One-pan meal: Easy to prepare and clean up.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts (bone-in or boneless)
- Olive oil
- Butter
- Shallots, finely chopped
- Garlic, minced
- Mushrooms, sliced
- Dry Riesling wine
- Chicken broth
- Heavy cream
- Flour (for optional thickening)
- Fresh thyme or parsley (for garnish)
- Salt and black pepper
Directions
- Prepare the chicken: Pat the chicken dry and season both sides with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- Sauté the aromatics: In the same skillet, melt the butter. Add the shallots and garlic, cooking until fragrant (about 2 minutes). Add the mushrooms and cook until softened and slightly golden.
- Deglaze with wine: Pour in the Riesling wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add broth and cream: Stir in the chicken broth and heavy cream, mixing well. Bring the sauce to a gentle simmer.
- Return the chicken: Place the chicken back into the skillet, spooning the sauce over the top. Cover and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- Optional thickening: If the sauce is too thin, whisk together 1 tablespoon of flour with 2 tablespoons of water and stir it into the sauce. Simmer for an additional 2-3 minutes until thickened.
- Garnish and serve: Sprinkle with fresh thyme or parsley and serve hot over rice, pasta, or with crusty bread.
Servings and Timing
- Servings: Serves 4
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Herbaceous twist: Add fresh tarragon or dill for a different aromatic profile.
- Vegetable addition: Include spinach, asparagus, or green beans for added texture and nutrition.
- Cheesy option: Stir in grated Parmesan cheese for extra creaminess.
- Non-alcoholic version: Substitute Riesling with white grape juice or extra chicken broth.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if needed to restore the sauce’s consistency.
- Freezing: The sauce may separate slightly when frozen. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. What type of Riesling should I use?
Choose a dry Riesling for a balanced flavor. Avoid overly sweet varieties to maintain the savory profile of the dish.
2. Can I use chicken breasts instead of thighs?
Yes, but keep an eye on the cooking time as chicken breasts can cook faster and may dry out.
3. Can I make this dish dairy-free?
Use coconut cream or a dairy-free heavy cream substitute, though the flavor may vary slightly.
4. Can I add other spices?
Yes, paprika, nutmeg, or a pinch of cayenne can add depth to the sauce.
5. What side dishes pair well with Chicken Riesling?
Mashed potatoes, roasted vegetables, buttered noodles, or a simple green salad complement this dish beautifully.
6. Can I make this dish ahead of time?
Yes, prepare the dish up to a day in advance and reheat gently before serving.
7. How do I prevent the cream from curdling?
Use heavy cream (not milk) and ensure the sauce simmers gently rather than boiling.
8. Can I use another type of wine?
Yes, other dry white wines like Sauvignon Blanc or Chardonnay work well as substitutes.
9. What if I don’t have fresh herbs?
Dried thyme or parsley can be used; reduce the amount to avoid overpowering the dish.
10. Can I add bacon or pancetta?
Absolutely! Crispy bacon or pancetta adds a smoky flavor that complements the creamy sauce.
Conclusion
Chicken Riesling is an elegant yet approachable dish that’s perfect for any occasion. With its creamy, wine-infused sauce and tender chicken, it’s a recipe that feels luxurious while being easy to make. Pair it with your favorite sides, and enjoy a restaurant-quality meal at home. Try it tonight and savor every delicious bite!
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Chicken Riesling
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
Chicken Riesling is a classic French-inspired dish featuring tender chicken simmered in a creamy white wine sauce with mushrooms and shallots. Perfect for a sophisticated dinner that’s surprisingly easy to prepare, this dish pairs beautifully with rice, pasta, or crusty bread.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs/680g)
- 2 tbsp olive oil or unsalted butter
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup (240ml) Riesling wine (or another dry white wine)
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 tbsp Dijon mustard
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season and Sear the Chicken:
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat the olive oil or butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, or until golden brown. Remove the chicken and set aside.
- Sauté the Vegetables:
- In the same skillet, add the chopped shallot and cook for 1-2 minutes until softened. Add the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
- Deglaze the Pan:
- Pour in the Riesling wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add the Sauce Ingredients:
- Stir in the chicken broth, heavy cream, Dijon mustard, and thyme. Mix until combined.
- Simmer the Chicken:
- Return the seared chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- Adjust Seasoning and Serve:
- Taste the sauce and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot over rice, pasta, or mashed potatoes.
Notes
- Riesling adds a slight sweetness to the sauce. If you prefer a drier flavor, substitute with Sauvignon Blanc or Pinot Grigio.
- For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling.