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Creamy Chicken Riesling

Creamy Chicken Riesling is a German-American skillet dish with wine-braised chicken thighs in a pale golden cream sauce. Sear the skin until deeply golden, simmer in Riesling, then reduce into a glossy, fragrant sauce with shallots, mushrooms, and tarragon.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Seasonings
  • 0.25 tsp Salt, pepper, and garlic powder to taste Season to taste.
Sauté base
  • 2 tbsp olive oil
  • 2 shallots, minced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
Sauce
  • 1 cup Riesling wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth Use the full 1/2 cup.
  • 1 tbsp fresh tarragon (or 1 teaspoon dried)
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • 0.25 tbsp Fresh tarragon for garnish

Equipment

  • 1 sheet pan

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 olive oil in a large skillet over medium-high heat and sear the chicken skin-side down for 7-8 minutes until deeply golden. Visual cue: the skin should look crisp and golden.
  3. Flip the chicken and sear for 4 minutes on the second side. Visual cue: the underside should also develop deep browning.
  4. Remove the chicken from the skillet and set aside. Leave any browned bits in the pan for flavor.
Build the wine-mushroom base
  1. Cook the minced shallots and sliced mushrooms in the skillet for 5-6 minutes until golden. Visual cue: mushrooms should release moisture and start browning.
  2. Add the minced garlic and cook for 1 minute. Visual cue: garlic should be fragrant but not dark.
  3. Pour in the Riesling wine and let it simmer for 3 minutes to cook off the alcohol. Visual cue: the liquid should reduce slightly and smell less sharp.
Simmer and finish
  1. Add the heavy cream, chicken broth, fresh tarragon, and Dijon mustard, then stir until combined. Visual cue: the sauce should turn pale golden and look smooth.
  2. Return the chicken to the skillet, skin-side up, and cover. Simmer over a gentle heat for 15-18 minutes until the internal temperature reaches 165°F.
  3. Remove the chicken from the skillet and swirl the butter into the sauce until glossy. Visual cue: the sauce should look silky and lightly thickened.
  4. Return the chicken to the skillet and garnish with fresh tarragon. Serve while the sauce is warm and fragrant.

Notes

Pro tip: keep the chicken skin-side down undisturbed during the first sear for maximum browning. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently to avoid breaking the sauce. Freezing is not recommended because the cream may separate. For a lighter option, use half-and-half instead of heavy cream, but simmer the sauce slightly longer to thicken.