Chicken Riesling with Bacon

This dreamy Chicken Riesling transforms simple ingredients into restaurant-quality magic with tender chicken, smoky bacon, and earthy mushrooms all bathed in a luscious white wine cream sauce. The buttered parmesan pasta creates the perfect backdrop for soaking up every drop of that heavenly sauce.

I first made this on a rainy Sunday when I craved something special but didn't want to leave the house. My family was silent during dinner except for the occasional "wow" between bites, and it's been our special occasion go-to ever since.

Ingredients

• Bacon strips: adds smoky richness and creates the flavorful base for cooking everything else
• Chicken breasts: select plump ones for best results as they'll be sliced thin
• Garlic powder: provides even seasoning throughout the chicken
• Flour for dredging: creates a light coating that helps thicken the sauce
• Butter: enriches the mushrooms and adds silky texture
• Cremini mushrooms: their earthy flavor intensifies when browned properly
• Italian seasoning: a convenience blend that adds subtle herbal notes
• Fresh garlic cloves: always mince just before cooking for brightest flavor
• Riesling wine: choose a semi-dry variety for the perfect sweet-tart balance
• Heavy cream: creates that luxurious sauce texture that clings to every bite
• Pasta ingredients: the simple butter-parmesan combination lets the chicken shine

Step-by-Step Instructions

Prepare the pasta:

Start boiling salted water early so your pasta finishes around the same time as your chicken. Once cooked, immediately toss with butter and parmesan while hot to create a silky coating. The steam helps melt everything into a light sauce that complements without overwhelming.

Cook the bacon:

Cutting bacon with kitchen shears saves time and creates more even pieces. Fry over medium-high heat until truly crispy which takes about 8 minutes. The rendered fat becomes your flavor base for the entire dish. Reserve exactly 2-3 tablespoons in the pan for the perfect balance.

Prepare the chicken:

Cutting breasts lengthwise creates thinner cutlets that cook quickly and evenly. Season each piece before dredging in flour. The light coating will help thicken your sauce later while protecting the chicken from toughening in the hot pan.

Sear the chicken:

Cook just until golden on both sides about 4-5 minutes total. The chicken will finish cooking later in the sauce which keeps it tender. This partial cooking technique prevents dry chicken.

Sauté the mushrooms:

The key here is patience. Let the mushrooms release their moisture and then continue cooking until that liquid evaporates and they develop a beautiful brown sear. This concentrates their flavor dramatically.

Add aromatics:

Garlic goes in briefly at the end of mushroom cooking to prevent burning. Just one minute develops flavor without bitterness.

Deglaze with wine:

This magical step releases all the browned bits from the pan bottom into your sauce. The wine should reduce by half which concentrates its flavor while cooking off most of the alcohol.

Create the sauce:

Adding cream creates the silky texture while returning chicken and bacon brings everything together. The final simmer allows flavors to meld and sauce to thicken to the perfect consistency. Spooning sauce over chicken ensures every bite is coated.

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The mushrooms are my secret star ingredient here. While many recipes rush this step, taking the extra time to truly brown them transforms their flavor completely. My husband who claimed to dislike mushrooms changed his mind completely after trying this dish.

Wine Selection Matters

The type of Riesling significantly impacts your final dish. Look for a semi-dry or off-dry variety with notes of stone fruit and moderate acidity. Avoid very sweet late harvest versions which can make the sauce cloying. The wine should enhance not overwhelm the delicate cream sauce. I discovered this difference when making it for company once using a too-sweet Riesling and the sauce lost its sophisticated balance.

Make-Ahead Tips

This recipe actually develops even more flavor overnight. You can prepare the entire chicken and sauce portion up to two days ahead and refrigerate. When ready to serve, gently reheat on the stovetop with a splash of cream to refresh the sauce. Make fresh pasta just before serving for the perfect texture contrast. This approach has saved me countless times when entertaining.

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Perfect Pairings

While the buttered parmesan pasta is ideal, this chicken also pairs beautifully with crusty bread, roasted garlic mashed potatoes, or simple steamed asparagus. For a lighter option, serve over cauliflower rice or with a bright arugula salad dressed with lemon and olive oil. The versatility makes it perfect for adapting to different dietary needs without sacrificing flavor.

Frequently Asked Questions

→ What type of wine is used for this dish?

Riesling is used in this dish, offering a mild sweetness and acidity that pairs perfectly with the creamy sauce.

→ Can I substitute the Riesling with another wine?

Yes, you can substitute Riesling with a dry white wine like Sauvignon Blanc or Pinot Grigio. The flavor may slightly vary but will still be delicious.

→ How can I make the dish gluten-free?

To make it gluten-free, use a gluten-free flour for dredging the chicken and serve it with gluten-free pasta.

→ Which mushrooms work best for this dish?

Cremini mushrooms are ideal for their earthy and meaty flavor, but you can also use button mushrooms or shiitake mushrooms.

→ What sides pair well with Chicken Riesling?

This dish pairs perfectly with buttered Parmesan pasta or roasted vegetables for a balanced meal.