Cheesecake Factory Chicken Riesling Recipe
Introduction
Chicken Riesling is a rich and comforting dish inspired by the Cheesecake Factory’s beloved recipe. Tender chicken simmered in a creamy Riesling sauce with mushrooms, pancetta, and onions makes for a deliciously elegant meal perfect for any occasion.
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
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large skillet, heat butter and olive oil over medium heat. Add the sliced garlic and pancetta. Sauté for about 2–3 minutes until the garlic is golden and the pancetta begins to crisp.
- Step 3: Stir in the sliced onions and mushrooms. Cook for 5–7 minutes until they soften and turn lightly browned.
- Step 4: Place the chicken thighs in the skillet. Pour in the Riesling wine. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, turning the chicken once halfway through cooking.
- Step 5: Stir in the heavy cream and combine well. Let the sauce simmer for another 5 minutes until it thickens slightly.
- Step 6: Transfer everything to a baking dish. Bake uncovered for 15 minutes, or until the chicken is fully cooked and the tops are golden.
- Step 7: Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley if desired, and serve hot.
Tips & Variations
- For extra crispiness, sear the chicken thighs skin-side down first before adding garlic and pancetta.
- Substitute pancetta with bacon for a smoky flavor twist.
- Use cremini or button mushrooms if you prefer a milder mushroom taste.
- If you can’t find Riesling, a dry white wine like Sauvignon Blanc works well too.
- Serve over buttered noodles or creamy mashed potatoes to soak up the flavorful sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to keep the sauce creamy and prevent the chicken from drying out. Avoid microwaving if possible to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless chicken thighs work well and will cook slightly faster. Just adjust the simmering and baking time accordingly to avoid overcooking.
Is it necessary to use cream in the sauce?
The heavy cream adds richness and helps thicken the sauce, but you can substitute with half-and-half or a coconut cream if you prefer a lighter or dairy-free version.
PrintCheesecake Factory Chicken Riesling Recipe
Cheesecake Factory Chicken Riesling is a rich and creamy chicken dish inspired by the restaurant’s famous recipe. Tender chicken thighs are simmered in a flavorful sauce made with garlic, pancetta, onions, mushrooms, and dry Riesling wine, then finished in the oven with a splash of cream for a luscious, comforting meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Wine
- 8 chicken thighs (bone-in or boneless, skin-on optional)
- 3/4 bottle (500 ml) dry Riesling wine
Aromatics and Veggies
- 2 garlic cloves, thinly sliced
- 2 medium onions, sliced
- 250 grams mushrooms, sliced
- 125 grams pancetta, sliced into thin strips
Fats and Seasonings
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup (240 ml) heavy cream
- 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 the final baking step that will finish cooking the chicken and develop a golden top.
- 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. Sauté for about 2 to 3 minutes until the garlic turns golden and the pancetta begins to crisp, releasing tasty fats into the pan.
- Add Onions and Mushrooms: Stir in the sliced onions and mushrooms to the skillet. Cook them for 5 to 7 minutes until they soften and take on a light golden brown color, enhancing their natural sweetness and depth of flavor.
- Add Chicken and Riesling: Place the chicken thighs into the skillet with the sautéed mixture. Pour in the dry Riesling wine, bringing the liquid to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20 minutes, turning the chicken once halfway through to ensure even cooking and flavor absorption.
- Stir in Cream: Add the heavy cream to the skillet and stir well to combine with the wine sauce. Continue to simmer for another 5 minutes until the sauce thickens slightly, becoming rich and velvety.
- Bake to Finish: Transfer the entire skillet contents to a baking dish if your skillet is not oven-proof. Bake uncovered in the preheated oven for 15 minutes or until the chicken is thoroughly cooked and the tops develop a golden hue.
- Season and Serve: Remove from the oven, season with salt and freshly ground black pepper to taste, and garnish with fresh parsley if desired. Serve the Chicken Riesling hot for a decadent and comforting meal.
Notes
- Bone-in chicken thighs provide more flavor but boneless can be used for quicker cooking.
- You can substitute pancetta with bacon if pancetta is unavailable.
- Make sure not to overcook the chicken in the oven to keep it juicy and tender.
- This dish pairs beautifully with mashed potatoes, noodles, or crusty bread to soak up the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
Keywords: Chicken Riesling, Cheesecake Factory copycat, creamy chicken recipe, chicken thighs with wine sauce, pancetta chicken, mushroom chicken
