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Best Cheesecake Factory Chicken Riesling Recipe!

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Recreate the magic of Cheesecake Factory’s Chicken Riesling at home with this easy-to-follow recipe. Enjoy tender chicken in a rich, creamy non-alcoholic Riesling sauce with earthy mushrooms and vibrant asparagus.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup non-alcoholic Riesling alternative
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup cremini mushrooms, sliced
  • 1 cup asparagus, trimmed
  • 2 cloves fresh garlic, minced
  • 2 shallots, minced
  • Salt, to taste
  • Black pepper, to taste
  • Fresh thyme sprigs
  • Fresh parsley, for garnish

Instructions

  1. Pat the boneless, skinless chicken breasts dry with paper towels.
  2. Place each chicken breast between two sheets of plastic wrap or parchment paper and pound them evenly to about 1/2 to 3/4 inch thickness.
  3. Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
  4. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter is melted and slightly foaming.
  5. Carefully place the seasoned chicken breasts in the hot skillet and sear for 3-5 minutes per side, or until golden brown and cooked through.
  6. Remove the cooked chicken from the skillet and set it aside on a plate, tenting it loosely with foil to keep it warm.
  7. Reduce the heat to medium and add another tablespoon of butter to the same skillet.
  8. Add the minced shallots and cook for 2-3 minutes until softened and translucent.
  9. Stir in the minced garlic and cook for another minute until fragrant.
  10. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until browned.
  11. Pour in the non-alcoholic Riesling alternative and scrape the bottom of the pan to loosen browned bits. Let it simmer for 2-3 minutes.
  12. Stir in the chicken broth and fresh thyme sprigs, bringing the mixture to a gentle simmer and reducing it by about one-third.
  13. Reduce the heat to low and slowly stir in the heavy cream, simmering gently for another 5 minutes.
  14. Taste the sauce and adjust seasonings with salt and pepper as needed.
  15. Add the trimmed asparagus spears to the simmering sauce and cook for 3-5 minutes until tender-crisp.
  16. Return the seared chicken breasts to the skillet, allowing them to heat through for 1-2 minutes.
  17. Garnish with fresh chopped parsley and serve immediately over linguine, mashed potatoes, or rice.

Nutrition

Keywords: Pound your chicken evenly for consistent cooking, and avoid overcooking to keep it tender. Taste and adjust the seasoning of the sauce as needed, especially since non-alcoholic alternatives can vary in sweetness.

Find it online: https://mamablueberry.com/best-cheesecake-factory-chicken-riesling-recipe/