Go Back

Creamy Chicken Riesling

Creamy chicken Riesling with golden braised thighs, mushrooms, and shallots in a pale golden cream sauce. Wine braises the chicken, then you reduce and simmer until the sauce turns glossy and delicate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: German-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • Salt, pepper, and garlic powder to taste
Sear and aromatics
  • 2 tbsp olive oil
  • 2 shallots, minced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
Creamy Riesling sauce
  • 1 cup Riesling wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 tbsp fresh tarragon (or 1 teaspoon dried)
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • Fresh tarragon for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, and garlic powder to taste. Pat lightly so the seasoning adheres.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken skin-side down for 7-8 minutes until deeply golden. Leave it undisturbed so the skin crisps.
  3. Flip the chicken and sear for 4 minutes more. Continue until the second side is browned.
  4. Remove the chicken from the skillet. Set it aside while you cook the aromatics.
Sauté aromatics and build the sauce
  1. Cook the minced shallots and sliced mushrooms in the skillet for 5-6 minutes until golden. Stir occasionally until the mushrooms give up moisture and brown.
  2. Add the minced garlic and cook for 1 minute. Stir until fragrant without browning.
  3. Pour in the Riesling wine and let it cook for 3 minutes. Continue simmering so the alcohol smell cooks off.
  4. Add the heavy cream, chicken broth, tarragon, and Dijon mustard. Stir until the sauce looks smooth and pale golden.
Braise and finish
  1. Return the chicken to the skillet skin-side up, nestling it into the sauce. Keep the thighs in a single layer as much as possible.
  2. Cover and simmer for 15-18 minutes until the chicken reaches an internal temperature of 165°F. The sauce should bubble gently and thicken slightly.
  3. Remove the chicken from the skillet. Keep it warm while you finish the sauce.
  4. Swirl the butter into the sauce until glossy. Stir just enough to emulsify into a silky sheen.
  5. Return the chicken to the sauce and garnish with fresh tarragon before serving. Spoon the pale golden sauce over the thighs and serve immediately.

Notes

Pro tip: Keep the skillet at a steady simmer once the cover is on—too vigorous can break the cream sauce. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently until warmed through. Freezing is not recommended because the cream sauce may separate. For a lighter option, swap half of the heavy cream for evaporated milk or light cream, then continue reducing to regain thickness.