Cheesecake 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
Scale
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
