Chicken with Riesling Cream Sauce
Transport your taste buds to the heart of Alsace with this elegant Chicken with Riesling Cream Sauce. Crafted with tender, golden-seared chicken breasts, this dish features a velvety sauce infused with the fruity, floral notes of Riesling wine, aromatic shallots, and garlic. Fresh thyme and a splash of heavy cream elevate the flavor profile, creating a luxurious, restaurant-quality meal you can make right at home. Perfect for dinner parties or a cozy night in, this one-pan recipe is ready in just 40 minutes and pairs beautifully with buttery mashed potatoes, steamed vegetables, or crusty bread. A garnish of fresh parsley adds a vibrant finish, making this dish as visually stunning as it is delicious. Indulge in this flavorful fusion of French-inspired cuisine that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 1 cup Riesling wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Lightly dredge the chicken in the flour, shaking off any excess. Set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken from the skillet and set aside (it will not be fully cooked at this stage).
In the same skillet, add the remaining 1 tablespoon of butter.
Add the shallots and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant.
Pour the Riesling wine into the skillet, scraping the bottom to deglaze and release any browned bits. Simmer for 2 minutes to reduce slightly.
Stir in the chicken broth and thyme, then return the chicken breasts to the skillet. Reduce heat to medium-low and cover with a lid.
Simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken breasts and set aside on a plate. Stir the heavy cream into the skillet, whisking to combine.
Simmer the sauce for 2-3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
Return the chicken to the skillet, spooning the sauce over the top to coat.
Garnish with fresh parsley and serve immediately. Pair with rice, mashed potatoes, or vegetables for a complete meal.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.3 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2467 mg | 52% | |
*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.
