Chicken Riesling – Easy Cheesecake Factory Copycat

Chicken Riesling is a creamy white wine chicken recipe with mushrooms, crispy bacon, and a buttery finish — all made in one skillet. It’s easy enough for a weeknight, but feels just fancy enough to impress. Pairs perfectly with pasta or just some bread to soak up that dreamy sauce.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: savory, creamy, slightly sweet from the wine
• Great for: reset meals, cozy dinners, anything involving fuzzy socks

Why I Like This Recipe

Honestly? I made it the first time because I had wine to use up and didn’t want to clean three pans. Turns out, this hits every craving — the rich sauce, crispy bacon, garlicky chicken. I’ve made it three times in the last two weeks. It’s reliable like that.

Ingredients

For the Chicken Riesling:

• 5–6 strips bacon, chopped
• 2 large chicken breasts (cut in half lengthwise)
• ½ tsp garlic powder
• Salt & pepper, to taste
• Flour (for dredging)
• 2 tbsp butter
• 7 oz cremini mushrooms, sliced
• ¼ tsp Italian seasoning
• 3 garlic cloves, minced
• ½ cup Riesling (or another dry white wine)
• ¾ cup heavy cream

For the Buttered Parmesan Pasta (optional, but come on):

• 8 oz spaghetti
• 2 tbsp butter
• ½ cup parmesan, grated

How To Make Chicken Riesling

1. Boil your pasta first: Salt your water like you mean it. Cook pasta till just al dente. Drain, toss with butter and parmesan while warm. Cover it — we’ll come back.
2. Crisp the bacon: In a big skillet, cook the chopped bacon until golden. Scoop it out onto a plate with paper towel. Leave 2-3 tbsp of the fat in the pan. That’s flavor now.
3. Sear the chicken: Season chicken with garlic powder, salt, and pepper. Light flour coat — no need to be exact. Sear both sides in the bacon fat till golden. Take it out, but don’t clean the pan.
4. Mushroom time: Add butter, mushrooms, and Italian seasoning. Let them cook down, about 5-6 minutes, until browned and soft. Add garlic last minute — don’t let it burn.
5. Deglaze it: Pour in the Riesling. Scrape up all the brown bits (aka pure flavor). Let it bubble for 2-3 mins to reduce a bit.
6. Creamy magic: Stir in heavy cream. Let it simmer and thicken slightly — low and slow here.
7. Bring everyone home: Add chicken and bacon back in. Simmer everything for 5-7 minutes. Chicken finishes cooking, sauce gets glossy, house smells wild.
8. Serve: Spoon it over your pasta. Or rice. Or just eat it straight. It’s your dinner.

Tips for Success

• Don’t rush the mushrooms — they need time to brown properly
• Dredging the chicken lightly makes the sauce cling better
• Simmer the wine before adding cream so it doesn’t curdle
• Use real parmesan if you can — it melts smoother
• Reheat gently with a splash of broth or cream to keep it silky

Storage and Reheating

• Fridge: Let it cool, then store it in a sealed container. Good for 3–4 days.
• Reheat: Low heat in a pan with a splash of cream or broth. Microwave’s okay, just stir halfway and expect it to be a little less silky.

Frequently Asked Questions

• Can I use a different wine?
  Totally. Any dry white wine works — Pinot Grigio, Sauvignon Blanc, etc.
• Can I skip the wine?
  Yeah, use chicken broth + a splash of lemon juice. Still tastes great.
• What if I don’t like mushrooms?
  Leave them out or swap with zucchini. No big deal.
• Can I double it?
  Yep. Just use a big enough pan so it doesn’t get crowded.
• What pasta works best?
  Spaghetti, fettuccine, or even orzo — anything that holds sauce.

Common Mistakes and How to Dodge Them

• Adding cream too early: If the wine hasn’t reduced, the cream might curdle. Give the wine 2-3 mins to simmer before adding it in.
• Crowding the chicken: Too many pieces in the pan = no golden crust. Do it in batches if you need to.
• Under-seasoning: With wine, cream, and bacon, salt needs to be balanced — taste before finishing.
• Overcooking the chicken: Sear it, then finish it in the sauce. That keeps it juicy.
• Using low-fat cream: It’ll break. Stick to heavy cream for this one — trust me.

Nutrition Facts (Per Serving)

• Calories: 812 kcal
• Total Fat: 49g
• Saturated Fat: 22g
• Cholesterol: 180mg
• Sodium: 560mg
• Potassium: 620mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 49g

You Might Also Like:

• Four Cheese Pasta – Easy Cheesecake Factory Copycat
• Pasta Carbonara – Easy Cheesecake Factory Copycat
• Chicken Tortilla Soup – Easy Cheesecake Factory Copycat
• Chicken Sliders – Easy Cheesecake Factory Copycat