Cheesecake Factory Chicken Riesling Recipe
Introduction
This Chicken Riesling recipe from The Cheesecake Factory is a comforting dish that combines tender chicken thighs with a creamy, wine-infused sauce. Its rich flavors and simple preparation make it an ideal meal for weeknights or special occasions.
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 sliced garlic and pancetta. Sauté for about 2–3 minutes until garlic is golden and pancetta starts to crisp.
- Step 3: Stir in the sliced onions and mushrooms. Cook for 5–7 minutes, until softened and lightly browned.
- Step 4: Place the chicken thighs in the skillet. Pour in the Riesling wine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, turning chicken once halfway through.
- Step 5: Add heavy cream and stir to combine. Let simmer for another 5 minutes until the sauce thickens slightly.
- Step 6: Transfer everything to a baking dish. Bake uncovered for 15 minutes, or until the chicken is cooked through and the tops are golden.
- Step 7: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Tips & Variations
- Use boneless skinless chicken thighs for a quicker cooking time and easier serving.
- If you prefer a deeper mushroom flavor, try using cremini or shiitake mushrooms instead of white button mushrooms.
- For a lighter option, substitute half-and-half for the heavy cream.
- Add a squeeze of lemon juice before serving to brighten the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to keep the sauce creamy and chicken tender. Avoid microwaving at high heat to prevent the cream from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of wine?
Yes, a dry white wine, such as Sauvignon Blanc, works well as a substitute if you don’t have Riesling on hand. Avoid sweet wines as they can alter the dish’s flavor balance.
Is it necessary to bake the dish at the end?
Baking helps finish cooking the chicken evenly and allows the sauce to thicken and develop a golden top. If pressed for time, you can skip baking but be sure the chicken is cooked through before serving.
PrintCheesecake Factory Chicken Riesling Recipe
Cheesecake Factory Chicken Riesling is a creamy, flavorful dish combining tender chicken thighs simmered in dry Riesling wine with sautéed pancetta, garlic, onions, and mushrooms. Finished in the oven with rich heavy cream, this comforting meal offers a perfect blend of savory and subtle wine notes, garnished with fresh parsley for a delightful presentation.
- 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 Marinade
- 8 chicken thighs (bone-in or boneless, skin-on optional)
- 3/4 bottle (500 ml) dry Riesling wine
Vegetables and Aromatics
- 2 garlic cloves, thinly sliced
- 2 medium onions, sliced
- 250 grams mushrooms, sliced
Meat and Fats
- 125 grams pancetta, sliced into thin strips
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Dairy
- 1 cup (240 ml) heavy cream
Seasonings
- 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 baking the chicken after simmering.
- 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 its flavor.
- Add Onions and Mushrooms: Stir in the sliced onions and mushrooms into the skillet. Continue cooking for 5 to 7 minutes until the vegetables soften and attain a light brown color, enhancing their sweetness and texture.
- Add Chicken and Riesling: Place the chicken thighs into the skillet with the vegetables. Pour in the dry Riesling wine. Bring the mixture to a gentle boil, then 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 sauce. Allow it to simmer gently for another 5 minutes until the sauce thickens slightly, creating a rich and creamy texture.
- Bake to Finish: Transfer the entire contents of the skillet into a baking dish. Place it in the preheated oven and bake uncovered for 15 minutes or until the chicken is fully cooked through and the tops are golden, enhancing the dish’s flavor and appearance.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley if desired, and serve the Chicken Riesling hot as a delicious main course.
Notes
- You can use bone-in or boneless chicken thighs based on preference—bone-in adds flavor but may require a bit longer to cook.
- Dry Riesling wine is essential for achieving the authentic flavor; avoid sweet or dessert wines.
- If pancetta is unavailable, high-quality bacon can be a substitute but expect a smokier flavor.
- The dish can be served with rice, mashed potatoes, or crusty bread to soak up the delicious creamy sauce.
- Make sure not to overcook the chicken during the simmering and baking steps to keep it moist and tender.
Keywords: Chicken Riesling, Cheesecake Factory recipe, creamy chicken dish, wine sauce chicken, pancetta chicken, baked chicken thighs
