As a fan of the Cheesecake Factory's diverse menu, there's one dish that never fails to captivate me: the chicken riesling. This recipe, inspired by the iconic restaurant's renowned dish, has become a favorite in my household. With its tender chicken, flavorful Riesling sauce, and a touch of earthiness from the mushrooms, it's a combination that never disappoints.
My journey to recreating this chicken riesling recipe was a delightful and educational one. The first attempt involved experimenting with different variations of the Riesling wine, and I quickly learned that a dry Riesling offers the perfect balance of acidity and floral notes to enhance the flavors of the dish. After a few modifications and trials, I am thrilled to present you with my version of the Cheesecake Factory's chicken riesling recipe.
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Ingredients
- Chicken breasts — 4 boneless, skinless chicken breasts
- All-purpose flour — ¼ cup
- Butter — 4 tablespoons, divided
- Olive oil — 2 tablespoons
- White mushrooms — 8 ounces, sliced
- Minced garlic — 2 cloves
- Dry Riesling wine — 1 cup
- Heavy cream — 1 cup
- Chicken broth — 1 cup
- Thyme leaves — 1 tablespoon, fresh
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon, freshly ground
- Parsley — 2 tablespoons, chopped
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Sprinkle salt and pepper over the chicken breasts and coat them lightly with flour. Shake off any excess flour.
- In a large skillet, melt 2 tablespoons of butter and olive oil over medium-high heat. Add the chicken breasts and cook them until they are golden brown on both sides. Transfer the chicken to the prepared baking dish.
- In the same skillet, melt the remaining 2 tablespoons of butter and add the sliced mushrooms. Sauté the mushrooms until they are tender and golden brown.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour the dry Riesling wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
- Add the heavy cream, chicken broth, fresh thyme leaves, salt, and pepper to the skillet. Stir everything together and bring the mixture to a simmer.
- Pour the sauce over the chicken in the baking dish.
- Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is cooked through and the sauce is bubbling.
- Garnish with freshly chopped parsley and serve hot, accompanied by your choice of sides.
Dietary Restrictions
- Gluten-free — To make this dish gluten-free, substitute the all-purpose flour with gluten-free flour or cornstarch for coating the chicken.
- Low-sodium — Reduce the salt quantity or use low-sodium chicken broth to make it low-sodium.
Substitutions
- Dry riesling wine — If you don't have Riesling, you can use any dry white wine, such as Sauvignon Blanc or Pinot Grigio, as a substitute.
- Heavy cream — For a lighter alternative, you can use half-and-half or whole milk, although it may result in a slightly thinner sauce.
- Chicken broth — If you prefer a richer flavor, substitute the chicken broth with vegetable or mushroom broth.
Variations
- Chicken riesling with crispy bacon — For an extra indulgence, add cooked, crispy bacon to the sauce. It adds another layer of smoky flavor to the dish.
- Chicken riesling with gruyere cheese — If you're a fan of cheese, melt some Gruyere cheese over the top of the baked chicken breasts before serving. The creamy, nutty flavor complements the dish beautifully.
Equipment
- Large skillet
- Baking dish
- Measuring cups and spoons
- Stirring utensil
- Oven
Storage and Reheating
- Refrigerate — Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating — To reheat, place the chicken and sauce in a microwave-safe dish and heat it in short intervals, stirring occasionally, until heated through. Alternatively, reheat it in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed to your liking.
Pro Tips
- Searing the chicken — When searing the chicken, make sure not to overcrowd the skillet. This allows the chicken to develop a golden crust instead of steaming. Cook in batches if necessary.
- Thickening the sauce — If you prefer a thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this mixture to the simmering sauce and cook for an additional 2-3 minutes until it thickens to your desired consistency.
- Serving suggestions — This chicken riesling pairs beautifully with mashed potatoes, rice, or a simple side salad. Enjoy it with a glass of chilled Riesling wine to complete the experience.
Chicken Riesling: The Cheesecake Factory Recipe
Recreate the iconic chicken riesling from The Cheesecake Factory at home with this delicious recipe. Tender chicken, flavorful Riesling sauce, and earthy mushrooms make this dish a winner.
Equipment
- Stirring utensil
Ingredients
- ¼ cup all-purpose flour
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 8 ounces white mushrooms, sliced
- 2 cloves minced garlic
- 1 cup dry Riesling wine
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Sprinkle salt and pepper over the chicken breasts and coat them lightly with flour. Shake off any excess flour.
- In a large skillet, melt 2 tablespoons of butter and olive oil over medium-high heat. Add the chicken breasts and cook them until they are golden brown on both sides. Transfer the chicken to the prepared baking dish.
- In the same skillet, melt the remaining 2 tablespoons of butter and add the sliced mushrooms. Sauté the mushrooms until they are tender and golden brown.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour the dry Riesling wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
- Add the heavy cream, chicken broth, fresh thyme leaves, salt, and pepper to the skillet. Stir everything together and bring the mixture to a simmer.
- Pour the sauce over the chicken in the baking dish.
- Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is cooked through and the sauce is bubbling.
- Garnish with freshly chopped parsley and serve hot, accompanied by your choice of sides.
Notes
- Searing the chicken — When searing the chicken, make sure not to overcrowd the skillet. This allows the chicken to develop a golden crust instead of steaming. Cook in batches if necessary.
- Thickening the sauce — If you prefer a thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this mixture to the simmering sauce and cook for an additional 2-3 minutes until it thickens to your desired consistency.
- Serving suggestions — This chicken riesling pairs beautifully with mashed potatoes, rice, or a simple side salad. Enjoy it with a glass of chilled Riesling wine to complete the experience.
Nutrition
Nutrition Facts
Chicken Riesling: The Cheesecake Factory Recipe
Amount per Serving
Calories
245
% Daily Value*
Fat
22
g
34
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
68
mg
23
%
Sodium
589
mg
26
%
Potassium
107
mg
3
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
1144
IU
23
%
Vitamin C
6
mg
7
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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