Chicken with Riesling Wine Sauce

This creamy chicken Riesling with crispy meat and buttered Parmesan pasta transforms ordinary ingredients into a restaurant-worthy meal with minimal effort. The combination of tender chicken, savory mushrooms, and crispy meat pieces creates a symphony of textures and flavors that will impress even the most discerning dinner guests.

I first made this dish when my in-laws visited unexpectedly, and it has become our go-to impressive yet easy dinner. The way the Riesling wine elevates simple ingredients still amazes me every time.

Ingredients

• Chicken: Breasts cut thin for quick cooking and maximum tenderness
• Meat strips: Providing salty crispiness that perfectly contrasts the creamy sauce
• Cremini mushrooms: Offering earthy depth that regular button mushrooms simply cannot match
• Riesling wine: Delivering subtle sweetness that balances the richness of the cream
• Heavy cream: Creating a luxurious sauce without requiring reduction techniques
• Italian seasoning: Blending multiple herbs to save you measuring individual spices
• Parmesan cheese: Freshly grated, melting beautifully into the hot pasta

Step-by-Step Instructions

Prepare the pasta:

Boil salted water and cook spaghetti until perfectly al dente about 8 to 10 minutes. The pasta should retain a slight firmness in the center. Once drained immediately toss with butter and freshly grated Parmesan while still hot allowing the cheese to melt into a silky coating.

Crisp the meat:

Cut meat into small uniform pieces and cook in a dry skillet over medium high heat for about 5 minutes until the fat renders and pieces become crispy. The sizzling sound will gradually diminish as the meat crisps. Transfer to a paper towel but preserve that flavorful fat in the pan.

Prepare and dredge chicken:

Slice chicken breasts horizontally to create thinner cutlets that will cook quickly and evenly. Season with garlic powder salt and pepper before lightly coating in flour. The flour creates a protective barrier that seals in moisture and helps thicken the sauce later.

Sear the chicken:

Cook the floured chicken in the reserved meat fat for 4 to 5 minutes until golden brown but not fully cooked through. The chicken will finish cooking in the sauce absorbing flavors while remaining juicy.

Sauté the mushrooms:

Add butter and sliced mushrooms to the same skillet cooking until they release their moisture and begin to brown about 5 to 6 minutes. This caramelization process intensifies their umami flavor and creates fond on the pan bottom.

Build the sauce:

Add minced garlic cooking just until fragrant about 1 minute before deglazing with Riesling wine. Scrape all browned bits from the pan bottom while the wine reduces by half concentrating its flavor. Stir in heavy cream to create a luscious sauce base.

Finish the dish:

Return chicken and crispy meat to the skillet simmering gently for 5 minutes until chicken is fully cooked and sauce has thickened to coat the back of a spoon. The flour from the chicken naturally helps thicken the sauce to the perfect consistency.

Pin

The Riesling wine is truly the secret ingredient here. I once substituted Chardonnay in a pinch, but the subtle sweetness of Riesling creates a magical balance with the savory elements. My husband now specifically requests this dish whenever we have something to celebrate.

Wine Pairing Suggestions

The same Riesling used in cooking makes a perfect pairing with this dish. The slight sweetness in the wine beautifully complements the creamy sauce while cutting through its richness. If you prefer red wine, a light Pinot Noir works wonderfully with the mushrooms and meat flavors without overpowering the delicate chicken.

Make Ahead Options

This dish reheats beautifully making it perfect for meal prep. Prepare the chicken and sauce up to two days ahead storing in an airtight container in the refrigerator. When ready to serve gently reheat on the stovetop adding a splash of cream if needed to restore the silky consistency. Cook fresh pasta just before serving for best results.

Customization Ideas

Transform this recipe to suit your preferences with simple swaps. Boneless chicken thighs can replace breasts for more flavor and forgiveness in cooking time. For a lighter version substitute half and half for heavy cream. Vegetarians can omit the meat and double the mushrooms including some wild varieties like shiitake or oyster mushrooms for deeper flavor.

Pin

Recipe FAQs

→ Can I substitute another wine for Riesling?

Yes! While Riesling offers a slightly sweet, fruity profile that works beautifully with the cream and mushrooms, you can substitute other white wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio. For a non-alcoholic version, use chicken broth with a splash of white grape juice or apple cider vinegar.

→ What type of meat works best in this dish?

Bacon or pancetta works exceptionally well, providing both fat for cooking and a salty, crispy element. Prosciutto is another excellent option, though it will render less fat. For a beef option, thinly sliced beef bacon or diced smoked ham can be used.

→ Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare components ahead of time. Cook the meat and slice the mushrooms up to a day in advance. The complete dish can be refrigerated for up to 2 days and gently reheated on the stove with a splash of cream to refresh the sauce.

→ What can I serve with this besides pasta?

This chicken dish pairs wonderfully with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. For a lighter option, serve with steamed asparagus, green beans, or a simple green salad with a light vinaigrette.

→ How can I make this dish dairy-free?

To make this dairy-free, replace the heavy cream with full-fat coconut milk or cashew cream. For the pasta, use olive oil instead of butter and nutritional yeast or a dairy-free Parmesan alternative instead of regular Parmesan cheese.

→ Can I use bone-in chicken instead of boneless breasts?

Yes, bone-in chicken thighs or breasts work well but require longer cooking time. Brown them as directed, then allow 25-30 minutes of simmering in the sauce until they reach 165°F (74°C) internally. The bone-in cuts will add even more flavor to the final dish.