Description
A rich and creamy chicken dish inspired by Cheesecake Factory’s famous Savory Chicken Riesling, featuring tender pan-seared chicken breasts in a buttery Riesling wine sauce. Ready in under 40 minutes, perfect for weeknight dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces / 170g each)
- ¼ cup all-purpose flour (30g)
- 3 tablespoons unsalted butter (45g)
- 2 tablespoons olive oil (30ml)
- 2 medium shallots, finely chopped (or 1 small yellow onion)
- 3 cloves garlic, minced
- 1 cup dry Riesling wine (240ml)
- 1 cup chicken broth (240ml)
- ½ cup heavy cream (120ml)
- 1 teaspoon fresh thyme leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess. Set aside.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter foams, add the chicken breasts. Sear for about 3-4 minutes per side until golden brown but not fully cooked through. Remove the chicken to a plate and tent with foil to keep warm.
- Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Add the finely chopped shallots and cook until translucent and soft, about 2 minutes. Add minced garlic and stir for another minute until fragrant.
- Pour in 1 cup dry Riesling wine to deglaze the pan, scraping up browned bits. Let it simmer and reduce for about 2 minutes until slightly thickened and aromatic.
- Add 1 cup chicken broth and fresh thyme leaves. Bring to a gentle simmer and reduce for 5 minutes, stirring occasionally.
- Stir in ½ cup heavy cream and simmer gently for another 3 minutes until the sauce is silky and coats the back of a spoon. Taste and adjust salt and pepper.
- Return the seared chicken breasts to the pan, nestling them into the sauce. Transfer the skillet (or move to an oven-safe dish) to the preheated oven. Bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and let it rest for 5 minutes in the sauce. Sprinkle chopped fresh parsley on top before serving.
Notes
[‘Pat chicken dry before searing to ensure a good crust.’, ‘Use a good quality dry Riesling wine for best flavor.’, ‘Do not rush the sauce reduction to avoid watery sauce.’, ‘Watch garlic carefully to prevent burning and bitterness.’, ‘Fresh thyme is preferred over dried for brightness.’, ‘Rest chicken in sauce after baking to keep it juicy.’, ‘Use an oven-safe skillet to save dishes or transfer carefully to a baking dish.’, ‘Check chicken early to avoid overcooking and dryness.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 420
- Fat: 25
- Carbohydrates: 6
- Fiber: 0.5
- Protein: 38
Keywords: Savory Chicken Riesling, Cheesecake Factory copycat, chicken recipe, creamy chicken, Riesling sauce, easy dinner, weeknight meal