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!
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