Chicken Riesling
Indulge in the elegant flavors of Chicken Riesling, a comforting yet sophisticated dish that pairs tender, golden-browned chicken breasts with a creamy, aromatic sauce. This recipe features a rich blend of dry Riesling wine, earthy cremini mushrooms, and fresh thyme, all simmered to perfection with chicken stock and a touch of heavy cream. The quick 45-minute preparation makes it an ideal choice for both weeknight dinners and special occasions. Serve this one-pan masterpiece over fluffy mashed potatoes, buttery rice, or alongside crusty bread to soak up every drop of the velvety sauce. Perfectly balanced between rustic and refined, Chicken Riesling is sure to impress with its depth of flavor and restaurant-quality presentation.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup dry Riesling wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 4 sprigs fresh thyme
- 2 tablespoons flat-leaf parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and freshly ground black pepper.
Dredge the chicken in flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium-high heat until melted and bubbling.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped shallots and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become tender.
Pour in the Riesling wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and thyme sprigs, then return the chicken breasts to the skillet. Simmer on low heat for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the thyme sprigs from the skillet and stir in the heavy cream. Let the sauce simmer for 2-3 minutes until slightly thickened.
Taste the sauce and adjust seasoning with salt and pepper, if needed.
Garnish with chopped parsley (if using) before serving.
Serve immediately with your choice of sides, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.8 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 203 mg | 16% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3023 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
