Description
Chicken Riesling is a creamy, delicious French-American main course featuring tender chicken breasts cooked in a rich sauce made with dry Riesling wine, mushrooms, garlic, and fresh thyme. This stovetop recipe delivers a perfect balance of flavors with a luscious wine-infused cream sauce, ideal for serving with rice, noodles, or crusty bread to soak up the savory goodness.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Liquids and Sauces
- 1 cup dry Riesling wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper to enhance the flavor.
- Sear the chicken: Heat olive oil and butter together in a large skillet over medium heat until melted and hot. Add the chicken breasts and cook for 5 to 6 minutes on each side, or until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté vegetables: In the same skillet, add the finely chopped onion and sliced cremini mushrooms. Sauté for about 5 minutes until the onions become translucent and the mushrooms are lightly browned, developing their rich flavors.
- Add aromatics: Stir in the minced garlic and fresh thyme leaves (or dried thyme). Cook for 30 seconds until fragrant to release their aromas.
- Deglaze with wine and broth: Pour in the dry Riesling wine and chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any flavorful browned bits. Bring the mixture to a gentle simmer and cook for 5 minutes to reduce slightly and concentrate the flavors.
- Incorporate cream and mustard: Lower the heat to medium-low. Stir in the heavy cream and Dijon mustard until well combined, forming a creamy, tangy sauce.
- Simmer the chicken in sauce: Return the chicken breasts back to the skillet, spooning the sauce over them to coat well. Continue to simmer gently for another 5 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
- Garnish and serve: Sprinkle the chopped fresh parsley over the chicken for a burst of color and fresh flavor. Serve immediately alongside rice, noodles, or crusty bread to enjoy with the luscious sauce.
Notes
- Dry Riesling works best for a balanced, slightly fruity flavor, but any dry white wine can substitute.
- For a lighter sauce, replace heavy cream with half-and-half.
- Mushrooms can be varied (such as button or portobello) or omitted if preferred.
