Introduction

Chicken Riesling is a comforting and elegant dish featuring tender chicken breasts in a creamy mushroom and Riesling wine sauce. Paired with buttery parmesan spaghetti, it’s perfect for a cozy dinner that feels special without fuss.

A white plate holds a meal with two main parts: on the left is a browned chicken breast covered in a creamy sauce with sliced mushrooms and small pieces of bacon scattered on top, garnished with small green herb pieces; on the right is a serving of yellow spaghetti noodles topped with shredded white cheese and a few green herb bits, some sauce and mushrooms are mixed lightly among the noodles, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 wine
3/4 cup heavy/whipping cream
8 ounces uncooked spaghetti
2 tablespoons butter (for pasta)
1/2 cup freshly grated parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to package instructions so it finishes around the same time as the chicken. Drain, return to the pot, and toss immediately with 2 tablespoons butter and 1/2 cup grated parmesan until smooth and coated. Keep covered until serving.
Step 2: Cut bacon into small pieces. Fry in a skillet over medium-high heat until crispy. Remove skillet from heat and transfer bacon to a paper towel-lined plate. Leave 2-3 tablespoons of bacon fat in the skillet.
Step 3: Cut chicken breasts lengthwise into 4 thinner pieces. Season each with garlic powder, salt, and pepper (use salt sparingly because of bacon). Dredge each piece lightly in flour, shaking off excess.
Step 4: Heat the skillet with bacon fat over medium-high heat. When hot, add chicken pieces and cook for 4-5 minutes until golden but not fully cooked through. Transfer chicken to a separate plate.
Step 5: In the same skillet, add 2 tablespoons butter, sliced mushrooms, and Italian seasoning. Cook 5-6 minutes until mushrooms release moisture, water evaporates, and they develop a nice sear.
Step 6: Stir in minced garlic and cook for about 1 minute until fragrant.
Step 7: Pour in the Riesling wine, scraping up any browned bits on the skillet bottom. Let it simmer until the liquid reduces by half, about 2-3 minutes.
Step 8: Stir in the cream and add the chicken and bacon back to the skillet. Simmer for about 5 minutes until sauce thickens and chicken is cooked through. Spoon sauce over the chicken and adjust seasoning with salt and pepper as needed. Serve immediately with the prepared spaghetti.

Tips & Variations

For a richer flavor, use a dry Riesling or substitute with Sauvignon Blanc.
Swap cremini mushrooms for button or shiitake mushrooms based on what you have.
Use gluten-free flour if avoiding gluten, or skip flour and simply season chicken well for a lighter sauce.
For extra freshness, garnish with chopped parsley or thyme before serving.
If you prefer a thicker sauce, simmer a bit longer or stir in a small amount of cornstarch slurry.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Keep pasta separate if possible. Reheat gently on the stovetop or microwave, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

The image shows four browned chicken breasts covered in creamy beige sauce with sliced light brown mushrooms scattered on top and around the chicken. Small, crispy, dark reddish-brown bacon pieces are spread evenly over the chicken and sauce. Fresh green parsley leaves are sprinkled on top, adding a pop of color. The chicken pieces sit closely together in a shallow pan with a dark interior. The sauce looks rich and smooth, partially pooling around the chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of wine instead of Riesling?

Yes, a dry white wine like Sauvignon Blanc or Pinot Grigio works well as a substitute. Avoid sweet wines to keep the sauce balanced.

Is it necessary to dredge the chicken in flour?

Dredging helps create a light crust and slightly thickens the sauce, but you can skip it for a lighter dish. Just be sure to season the chicken well.