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cheesecake factory chicken riesling recipe

Cheesecake Factory Chicken Riesling Recipe

Rich, creamy, and full of buttery mushrooms—there's a reason CheesChicken Riesling is worth every step!
One key here is using a good Riesling—one that’s slightly sweet but not too sugary, so it balances the richness of the sauce.
Simmering the sauce just long enough to thicken helps coat every piece of chicken in that velvety texture.
This dish works best served with buttered noodles or crusty bread to soak up all the goodness.
For an extra touch, a small splash of heavy cream at the end makes the sauce even smoother!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 lb Chicken Breast
  • 4 slices Bacon chopped
  • 1 cup Mushrooms sliced
  • 1 Onion diced
  • 2 cloves Garlic minced
  • 1 cup White Wine Riesling
  • 1 cup Heavy Cream
  • 2 tbsp Butter
  • 1/2 cup Parmesan Cheese grated
  • Salt and Pepper to taste
  • 12 oz Pasta your choice

Instructions

  • Start by cooking the bacon in a large skillet over medium heat until it's crispy.
  • Remove the bacon and set it aside, leaving the drippings in the pan.
  • Season the chicken breast with salt and pepper and then add it to the skillet.
  • Sauté the chicken for about 5 minutes on each side or until golden brown.
  • Remove the chicken and set aside.
  • In the same skillet, add butter, mushrooms, onion, and garlic.
  • Cook them until the onions are translucent and the mushrooms are tender.
  • Pour the Riesling wine into the skillet and simmer for about 3 minutes to reduce slightly.
  • Stir in the heavy cream and let the mixture simmer for another 3 minutes.
  • Add the chicken back into the skillet and sprinkle with bacon and Parmesan cheese.
  • Cover and cook on low heat for about 10 minutes or until the chicken is cooked through.