Bacon Mushroom Chicken Riesling

This luxurious Chicken Riesling transforms everyday chicken into an elegant restaurant-worthy dish. Tender chicken cutlets nestled in a silky white wine cream sauce with savory bacon and earthy mushrooms create a harmonious balance of flavors and textures. Paired with simple buttered parmesan pasta, this meal delivers sophisticated comfort food that's surprisingly easy to prepare at home.

I first made this after enjoying a similar dish at a restaurant and was amazed at how approachable it was to recreate at home. What surprised me most was how the wine's subtle sweetness perfectly balanced the savory elements, creating a sauce that everyone raved about despite being so simple to prepare.

Essential Ingredients

• Chicken breasts – Create the perfect canvas for the delicate sauce; cutting them into thinner cutlets ensures quick, even cooking
• Bacon – Adds smoky depth and richness that permeates the entire dish; the rendered fat also helps flavor the chicken
• Cremini mushrooms – Provide earthy umami notes and meaty texture that complement the chicken beautifully
• Riesling wine – The signature ingredient that gives this dish its distinctive slightly sweet, fruity character
• Heavy cream – Creates the luxurious, velvety sauce that brings everything together; its richness can't be replicated with lighter alternatives

Step-By-Step Cooking Instructions

Prepare the chicken –

Begin by slicing two boneless, skinless chicken breasts horizontally into four even cutlets. This creates thinner pieces that cook quickly and evenly. Season both sides with salt, pepper, and garlic powder, then lightly dredge in all-purpose flour, shaking off any excess. The thin coat of flour will help the chicken develop a golden crust when seared and will also help thicken the sauce later. Set the prepared chicken aside on a plate while you begin cooking the bacon.

Crisp the bacon –

Cut 5-6 strips of bacon into small pieces using kitchen shears or a sharp knife. Heat a large skillet over medium heat and add the bacon pieces, cooking until they're crispy and have released their fat, about 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving behind most of the rendered bacon fat in the pan. This flavorful fat will be used to sear the chicken, infusing it with smoky richness.

Sear the chicken –

Increase the heat to medium-high and add the flour-dredged chicken cutlets to the hot bacon fat in the skillet. Cook until golden brown on each side, about 3-4 minutes per side. The chicken doesn't need to be fully cooked at this point, as it will finish cooking in the sauce later. Transfer the seared chicken to a clean plate and set aside. The goal here is to develop a flavorful crust while keeping the inside juicy.

Sauté the mushrooms –

In the same skillet, add 2 tablespoons of butter and 8 ounces of sliced cremini mushrooms. Sprinkle with 1/2 teaspoon of Italian seasoning and cook, stirring occasionally, for 5-7 minutes until the mushrooms have released their moisture and begun to brown. The caramelization of the mushrooms adds significant depth of flavor to the final dish. Add 3 minced garlic cloves and cook for an additional 30 seconds until fragrant, being careful not to let the garlic burn.

Create the sauce –

Pour 3/4 cup of Riesling into the skillet, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-4 minutes, allowing the alcohol to cook off and the flavor to concentrate. Once reduced, stir in 3/4 cup of heavy cream, bringing the mixture to a gentle simmer. The cream will begin to thicken slightly as it heats.

Finish cooking –

Return the seared chicken cutlets to the skillet, nestling them into the sauce. Add the crispy bacon pieces back to the pan as well, distributing them throughout the sauce. Reduce the heat to medium-low and simmer gently for about 5-7 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the sauce has thickened to your liking. If the sauce becomes too thick, you can thin it with a splash of chicken broth or more wine.

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Perfect Pairing Suggestions

This Chicken Riesling pairs beautifully with the recommended buttered parmesan pasta, which provides a simple canvas that allows the star of the show—the sauce—to shine. To make this easy side, simply toss hot cooked spaghetti or fettuccine with a generous amount of butter and freshly grated Parmesan cheese.

For a complete meal, consider adding a simple green vegetable like asparagus or haricots verts, which can be quickly blanched or sautéed while the chicken finishes cooking. Their fresh brightness offers a perfect counterpoint to the richness of the cream sauce.

When serving this for a special occasion, consider starting with a light appetizer like a simple bruschetta or a small salad with a vinaigrette dressing to balance the richness of the main course.

Wine Selection Tips

Since Riesling is a key ingredient in this dish, serving the same wine you cook with creates a harmonious pairing. Look for a dry or off-dry Riesling rather than a sweet variety. German Rieslings from the Mosel or Rheingau regions work beautifully, as do versions from Alsace, France or Washington State.

If you prefer a different wine pairing, a lightly oaked Chardonnay or an unoaked Viognier would complement the creamy richness of the sauce while standing up to the bacon and mushroom flavors.

My Italian grandmother always said the secret to a good pan sauce was "taking your time with the fond"—that's what she called those brown bits at the bottom of the pan after searing meat. She taught me to deglaze slowly, scraping every bit of flavor into the sauce. I think of her wisdom every time I make this dish, knowing that those little brown specks contain concentrated umami that transforms a simple sauce into something extraordinary.

I've been perfecting this recipe for years, and what I appreciate most is how it transforms relatively simple ingredients into something that feels special enough for company yet easy enough for a weeknight indulgence. The combination of smoky bacon, earthy mushrooms, and the subtle fruity notes from the Riesling creates a dish that's greater than the sum of its parts—proof that sometimes the most impressive meals are the ones that let quality ingredients shine through straightforward techniques.

Frequently Asked Questions

→ Can I use a different wine for this recipe?

Yes, you can substitute Chardonnay or Pinot Grigio if you don't have Riesling. Any dry to semi-dry white wine will work well in this sauce.

→ How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when cut into, the meat is white throughout with no pink.

→ Can I make this dish ahead of time?

You can prepare components ahead, but this dish is best served fresh. If needed, reheat gently on low heat, adding a splash of cream if the sauce has thickened too much.

→ What sides go well with Chicken Riesling?

Besides the buttered parmesan pasta, this dish pairs nicely with roasted asparagus, green beans, or a simple side salad with vinaigrette.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great in this recipe and often stay more tender. Just adjust cooking time as needed.