Introduction

Chicken Riesling is a creamy, comforting dish featuring tender chicken breasts cooked in a flavorful sauce of Riesling wine, mushrooms, and bacon. Paired perfectly with buttered parmesan pasta, it’s a delightful meal that’s simple enough for weeknights yet impressive for guests.

A white plate holds a thick grilled chicken breast covered with a light cream sauce filled with sliced mushrooms and small bacon bits, topped with chopped green herbs. Next to the chicken, there is a neat pile of spaghetti, mixed lightly with the same cream sauce and sprinkled with finely grated cheese and herbs, creating a soft yellow and white mix. The whole dish sits on a white marbled surface, showing a warm and creamy meal. 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
For the buttered parmesan pasta:

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

Instructions

Step 1: If making the buttered parmesan pasta, bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions. Drain the pasta, return it to the pot, and toss immediately with 2 tablespoons butter and 1/2 cup grated parmesan until smooth and well-coated. Keep covered until serving.
Step 2: Cut bacon into small pieces and fry in a skillet over medium-high heat until crispy. Remove from heat, transfer bacon to a paper towel–lined plate, leaving 2-3 tablespoons of bacon fat in the skillet.
Step 3: Cut each chicken breast into 4 thin pieces. Sprinkle chicken with garlic powder, salt, and pepper (use salt sparingly because of the bacon). Dredge chicken pieces in flour, shaking off excess.
Step 4: Return skillet to medium-high heat. When hot, add chicken and cook for 4-5 minutes until golden but not fully cooked through. Transfer chicken to a plate.
Step 5: In the same skillet, add butter, mushrooms, and Italian seasoning. Cook for 5-6 minutes until mushrooms release water, it evaporates, and they get a nice sear.
Step 6: Stir in minced garlic and cook for about 1 minute.
Step 7: Pour in the Riesling and scrape any browned bits from the bottom of the pan. Let it bubble until reduced by half, about 2-3 minutes.
Step 8: Stir in the heavy cream, then return chicken and bacon to the skillet. Cook for about 5 minutes until sauce thickens and chicken is fully cooked. Spoon sauce over the chicken and adjust salt and pepper if needed.
Step 9: Serve the chicken hot with buttered parmesan pasta on the side.

Tips & Variations

Use kitchen shears to quickly and evenly cut the bacon for a fuss-free prep.
Substitute cremini mushrooms with button or shiitake mushrooms for different earthy flavors.
If you prefer white wine without sweetness, a dry Riesling works best to balance the creaminess.
For a lighter version, swap heavy cream for half-and-half but expect a thinner sauce.
Make the dish gluten-free by using gluten-free flour for dredging and gluten-free pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent curdling. The buttered parmesan pasta reheats best in a skillet with a splash of water or broth to loosen the sauce.

How to Serve

A white plate holds a dish with two parts: on the left, a thick, golden-brown chicken breast covered with creamy white mushroom sauce that includes sliced brown mushrooms and small pieces of crispy red bacon, all sprinkled with chopped green parsley; on the right, a mound of yellow spaghetti noodles topped with a generous layer of finely grated white cheese and a light sprinkle of parsley, all placed on a white marbled surface. 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 such as Sauvignon Blanc or Pinot Grigio can be used as a substitute. Avoid wines that are too sweet or strong, as they may overpower the dish.

Is it necessary to dredge the chicken in flour?

Dredging the chicken in flour helps create a light crust and thickens the sauce slightly. You can skip this step if you prefer a lighter texture, but the sauce may be thinner.