Chicken Riesling
Indulge in the rich, savory elegance of Chicken Riesling, a dish that brings together tender chicken, smoky bacon, and earthy mushrooms in a creamy Riesling wine sauce. This satisfying recipe pairs perfectly with buttered parmesan pasta, creating an irresistible meal that’s ideal for weeknights or special celebrations.
With its quick preparation and luxurious flavors, Chicken Riesling strikes a perfect balance of simplicity and sophistication. The silky wine-infused sauce complements the golden-seared chicken, while the buttery pasta offers a comforting side to this memorable main course.
Essential Ingredients for Chicken Riesling
- Chicken breasts – Halved for even cooking, these are seasoned and seared to golden perfection.
- Riesling wine – Adds a touch of sweetness and acidity to elevate the creamy sauce.
- Bacon – Provides smoky depth, balanced by crispy texture.
- Cremini mushrooms – Earthy and hearty, their sear enriches the dish.
- Heavy cream – Creates the velvety base for the sauce.
- Parmesan cheese – Blends with butter for a creamy, cheesy pasta side.
- Garlic – Infuses aromatic warmth into the sauce and mushrooms.
- Butter – Adds richness to both the pasta and the sauce.
Easy Steps to Perfect Chicken Riesling
- Prepare the pasta: Boil spaghetti until al dente, then coat with butter and parmesan for a luscious, cheesy finish.
- Crisp the bacon: Cook until golden and set aside, leaving the flavorful fat for cooking.
- Sear the chicken: Lightly dredge in flour and cook until golden on each side.
- Sauté the mushrooms: Add butter and Italian seasoning, cooking until tender and seared.
- Build the sauce: Deglaze with Riesling, stir in cream, and simmer until thickened.
- Combine and serve: Return chicken and bacon to the skillet, letting the flavors meld before serving with pasta.
Tips for the Best Chicken Riesling
For a silkier sauce, allow it to simmer a bit longer to reduce. If you prefer a drier wine flavor, choose a dry Riesling or substitute with Sauvignon Blanc. Ensure the bacon is thoroughly crisp for optimal texture. When cooking mushrooms, avoid overcrowding the pan to ensure proper caramelization.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or water to maintain the sauce’s consistency. For the pasta, a quick toss in a skillet with a bit of butter revives its creamy texture. Avoid freezing, as the cream sauce may separate upon thawing.
Serve up Chicken Riesling for a meal that’s as comforting as it is impressive, destined to become a favorite for both casual dinners and refined gatherings.
Chicken Riesling Recipe
Ingredients
For the Chicken Riesling:
- 5 –6 strips of bacon cut into small pieces
- 2 tablespoons butter
- 7 ounces cremini mushrooms sliced
- 3/4 cup heavy cream
- 2 large chicken breasts halved lengthwise
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1/2 teaspoon garlic powder
- 1/2 cup Riesling wine
- Salt and pepper to taste
- Flour for dredging
For the Buttered Parmesan Pasta:
- 8 ounces spaghetti uncooked
- 2 tablespoons butter
- 1/2 cup parmesan cheese freshly grated
Instructions
- Prepare the buttered parmesan pasta by boiling a large pot of salted water and cooking the spaghetti al dente as per the package directions. Drain the pasta, return it to the pot, and immediately mix in 2 tablespoons of butter and 1/2 cup grated parmesan until evenly coated. Cover to keep warm.
- Cut the bacon into small pieces and fry over medium-high heat in a skillet until crispy. Remove the skillet from heat, transfer the bacon to a plate lined with paper towels, and retain 2–3 tablespoons of bacon fat in the skillet.
- Season the chicken breast slices with garlic powder, salt, and pepper. Dredge the chicken in flour, shaking off any excess.
- Reheat the skillet to medium-high and cook the chicken pieces for 4–5 minutes per side until golden but not fully cooked. Remove the chicken and set it aside on a plate.
- Melt the butter in the same skillet, then add the mushrooms and Italian seasoning. Sauté for 5–6 minutes until the mushrooms release their water, cook off the liquid, and develop a nice sear.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the Riesling wine, scraping up any browned bits from the skillet. Let it simmer for 2–3 minutes, reducing by half.
- Add the cream to the skillet, stirring to combine, then return the chicken and bacon to the pan. Simmer for about 5 minutes, allowing the sauce to thicken and the chicken to cook through.
- Adjust seasoning with additional salt and pepper if needed, spooning the creamy sauce over the chicken for serving.
- Plate the chicken alongside the buttered parmesan pasta, and serve immediately.
Notes
- Adjust salt based on the saltiness of the bacon and parmesan cheese.
- For a thicker sauce, let it reduce slightly longer before serving.
- Substitute Riesling with another white wine if preferred.