Print

Chicken Riesling Recipe: A Creamy, Dreamy Dinner with Bacon and Mushrooms

Chicken Riesling
Print Recipe

This Chicken Riesling recipe is a luxurious yet easy-to-make dish featuring tender chicken, crispy bacon, and earthy mushrooms in a creamy white wine sauce. Paired with buttery parmesan pasta, it’s a meal that feels indulgent but comes together in just 40 minutes. Perfect for a cozy dinner or impressing guests!

Ingredients

Scale

For the Chicken Riesling:

  • 5–6 strips bacon, cut into small pieces
  • 2 large chicken breasts, cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • Salt & pepper, to taste
  • Flour, for dredging
  • 2 tablespoons butter
  • 7 ounces cremini mushrooms, sliced
  • 1/4 teaspoon Italian seasoning
  • 3 cloves garlic, minced
  • 1/2 cup Riesling (or dry white wine)
  • 3/4 cup heavy/whipping cream

For the Buttered Parmesan Pasta:

  • 8 ounces uncooked spaghetti
  • 2 tablespoons butter
  • 1/2 cup freshly grated parmesan cheese

Instructions

  1. Prepare the Pasta:
    • Boil a large pot of salted water and cook the spaghetti al dente according to package instructions. Drain, return to the pot, and toss with 2 tablespoons butter and 1/2 cup parmesan cheese until smooth. Cover and set aside.
  2. Cook the Bacon:
    • Cut the bacon into small pieces and fry in a skillet over medium-high heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Leave 2-3 tablespoons of bacon fat in the skillet.
  3. Prepare the Chicken:
    • Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides with garlic powder, salt, and pepper. Dredge each piece in flour, shaking off excess.
  4. Cook the Chicken:
    • Heat the skillet with bacon fat over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden but not fully cooked through. Transfer to a plate.
  5. Cook the Mushrooms:
    • In the same skillet, add 2 tablespoons butter, sliced mushrooms, and Italian seasoning. Cook for 5-6 minutes until the mushrooms release their water and develop a golden sear.
  6. Add Garlic and Wine:
    • Stir in the minced garlic and cook for 1 minute. Pour in the Riesling, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2-3 minutes).
  7. Finish the Sauce:
    • Stir in the heavy cream, then return the chicken and bacon to the skillet. Simmer for 5 minutes or until the sauce thickens and the chicken is fully cooked. Spoon sauce over the chicken and adjust seasoning with salt and pepper if needed.
  8. Serve:
    • Plate the chicken and sauce alongside the buttered parmesan pasta. Garnish with extra parmesan or fresh parsley if desired.

Notes

  1. Chicken Prep: Cutting the chicken breasts in half lengthwise ensures they cook evenly and stay tender.
  2. Bacon Fat: Don’t skip using the bacon fat for cooking the chicken—it adds incredible flavor.
  3. Wine Choice: Use a good-quality Riesling for the best flavor. If you don’t have Riesling, a dry white wine like Chardonnay works too.
  4. Pasta Timing: Cook the pasta while preparing the chicken to save time and serve everything hot.
  5. Sauce Thickness: If the sauce is too thin, let it simmer a bit longer to reduce. If it’s too thick, add a splash of chicken broth or cream.

Nutrition

Find it online: https://recipes.swedishinarabic.net/chicken-riesling-recipe-a-creamy-dreamy-dinner-with-bacon-and-mushrooms/