Indulge in Creamy Chicken Riesling

Indulge in Creamy Chicken Riesling

This Creamy Chicken Riesling is a delicious blend of tender chicken and a luxurious white wine sauce. Flavored with garlic, herbs, and a splash of cream, it’s elegant enough for a special dinner but simple enough for a weeknight meal. The rich sauce pairs perfectly with pasta, rice, or crusty bread. One bite and you’ll want this on repeat!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American

Keyword: 45 Minute Creamy Chicken Reisling Recipe, Chicken and Mushrooms, Creamy Chicken in White Wine Sauce, Creamy Chicken Reisling, Instant Pot Creamy Chicken and Mushrooms

Servings: servings

Calories: 854kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

3 Chicken Breasts (large)(cut lengthwise into a cutlets)(6 cutlets total)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Black Ground Pepper (to taste)
½ cup Flour (for dredge)

Creamy Riesling Sauce:

½ lb. Bacon (fried and crumbled)(set aside)
3 tablespoons Butter (or use leftover bacon grease)
16 ounces Mushrooms (sliced)(belle baby or white button)
½ teaspoon Italian Seasoning
4 cloves Garlic (minced)
1 cup Riesling
1½ cups Heavy Whipping Cream

Buttered Parmesan Angel Hair Pasta:

8 ounces Angel Hair Pasta (or use your favorite pasta)
2 tablespoons Butter
1/2 cup Parmesan Cheese (finely grated)

Instructions

Cook the Chicken: Season the Chicken: Sprinkle the chicken cutlets evenly on both sides with garlic powder, onion powder, salt, and black pepper.
Dredge the Chicken: Lightly coat each cutlet in flour, shaking off any excess.
Sear the Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter or use a little bacon grease. Sear the chicken for about 3-4 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Set the cooked chicken aside.
Cook the Bacon: Fry the bacon until crispy. Remove from the pan and crumble. Set aside.
Sauté the Mushrooms: In the same skillet, melt 3 tablespoons of butter (or use leftover bacon grease). Add sliced mushrooms and Italian seasoning. Cook for 5-7 minutes until mushrooms are browned and softened.
Add the Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant. Deglaze with Riesling: Pour the Riesling into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 4-5 minutes.
Make It Creamy: Slowly stir in the heavy whipping cream. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Combine and Finish: Add the cooked chicken and crumbled bacon back to the skillet. Simmer for another 2-3 minutes, coating the chicken in the creamy sauce.
Cook the Pasta: Boil the angel hair pasta according to package instructions. Drain and return to the pot. Add Butter and Cheese: Stir in the butter and Parmesan cheese until the pasta is fully coated and creamy.
Serving Suggestions: Plate the chicken with a generous spoonful of the creamy Riesling sauce. Serve alongside the buttered Parmesan angel hair pasta. Another option is to serve with garlic mashed potatoes, and a side of steamed vegetables like broccoli or green beans for a complete, restaurant-quality meal.

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