Description

This Cheesecake Factory Chicken Riesling is a deliciously creamy and savory dish featuring tender chicken thighs cooked in a rich Riesling wine sauce with garlic, pancetta, onions, mushrooms, and a touch of cream. Perfectly baked to golden perfection, it’s a comforting and elegant meal that impresses with its depth of flavor and creamy texture.

Ingredients

Scale

Chicken and Meat

8 chicken thighs (bone-in or boneless, skin-on optional)
125 grams pancetta, sliced into thin strips

Vegetables and Aromatics

2 garlic cloves, thinly sliced
2 medium onions, sliced
250 grams mushrooms, sliced

Liquids and Fats

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

Seasoning and Garnish

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

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to get ready for the final baking step, ensuring the chicken cooks evenly and the topping turns golden.
Sauté Garlic and Pancetta: In a large skillet, heat the butter and olive oil over medium heat. Add the thinly sliced garlic and pancetta strips, sautéing for 2–3 minutes until the garlic turns golden and pancetta starts to crisp, releasing savory flavors.
Add Onions and Mushrooms: Stir in the sliced onions and mushrooms. Continue cooking for 5–7 minutes until they soften and turn lightly browned, adding depth to the sauce.
Add Chicken and Riesling: Place the chicken thighs into the skillet with the sautéed ingredients. Pour in the dry Riesling wine and bring the liquid to a gentle boil. Then reduce the heat to low and simmer uncovered for 20 minutes, turning the chicken halfway to ensure even cooking and flavor absorption.
Stir in Cream: Add the heavy cream to the skillet and stir to combine. Let the mixture simmer for 5 more minutes until the sauce thickens slightly, creating a smooth and rich consistency.
Bake to Finish: Transfer everything from the skillet into a baking dish. Bake uncovered in the preheated oven for 15 minutes until the chicken is cooked through and the tops develop a delightful golden color.
Season and Serve: Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley if desired, and serve hot for a flavorful, comforting meal.

Notes

For best flavor, use bone-in, skin-on chicken thighs, but boneless skin-on works well too.
Dry Riesling wine is essential to achieve the dish’s characteristic tangy, fruity flavor.
Make sure to simmer uncovered to reduce the wine and thicken the sauce properly.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
Serve with crusty bread, mashed potatoes, or buttered noodles to enjoy the creamy sauce fully.