Cheesecake 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
Scale
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
