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Creamy Chicken Riesling

Creamy Chicken Riesling is a German-American skillet dinner where chicken thighs are golden-braised in a Riesling cream sauce. The wine reduction and mushrooms create a pale golden, fragrant sauce that clings to every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: German-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Keep skin on for best browning.
  • Salt, pepper, and garlic powder to taste Season chicken on both sides.
Sauté base
  • 2 tbsp olive oil
  • 2 shallots, minced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
Riesling cream sauce
  • 1 cup Riesling wine Use dry Riesling for best flavor.
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 tbsp fresh tarragon (or 1 teaspoon dried) Use fresh if available; dried works in a pinch.
  • 1 tbsp Dijon mustard
  • 1 tbsp butter Swirl in at the end for a glossy finish.
  • Fresh tarragon for garnish Sprigs for serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat, then sear skin-side down for 7-8 minutes until deeply golden with visible crisping.
  2. Flip the chicken and sear for 4 minutes more until the second side is browned. Remove the chicken from the skillet and set aside.
Sauté shallots, mushrooms, and garlic
  1. Add shallots and sliced mushrooms to the skillet and cook for 5-6 minutes until golden. Stir in the minced garlic and cook for 1 minute until fragrant and lightly sizzling.
Build the Riesling cream sauce and braise
  1. Pour in the Riesling wine and let it simmer for 3 minutes so the alcohol cooks off. Add heavy cream, chicken broth, fresh tarragon (or dried), and Dijon mustard, stirring to combine.
  2. Return the chicken to the skillet, placing it skin-side up. Cover and simmer over gentle heat for 15-18 minutes until the internal temperature reaches 165°F.
Finish and serve
  1. Remove the chicken from the skillet. Swirl in butter into the sauce until glossy and slightly thickened.
  2. Return the chicken to the skillet. Garnish with fresh tarragon sprigs and serve with the pale golden sauce.

Notes

Pro tip: keep the skillet hot while searing so the skin turns deeply golden before you flip. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid breaking the cream sauce. Freezing is not recommended because cream-based sauces can separate. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still flavorful).