Cheesecake Factory Chicken Riesling Recipe

The Cheesecake Factory Chicken Riesling Recipe has always been one of my favorite comfort meals. I first tried it during a casual dinner out after a long workday, and I was amazed by how rich and creamy it tasted.

The sauce had this smooth mix of buttery mushrooms, a touch of sweetness from the Riesling wine, and tender chicken that almost melted in my mouth.

What made me love it even more was how the flavors came together – not too strong, not too light – just the right balance.

When I later found out it was no longer on their menu, I wanted to bring that same flavor back into my own kitchen. So, I worked on a way to make it at home, keeping it simple and delicious.

This version gives you restaurant-quality results with easy steps, and anyone can make it without needing special tools or ingredients.

Does Cheesecake Factory Still Serve Chicken Riesling?

Sadly, Cheesecake Factory took this dish off their menu a while ago. Many people loved it and were upset when it disappeared.

The restaurant changes its menu from time to time to add new items. They needed to make room for different dishes. Some say it wasn’t ordered as much as other menu items. Others think the ingredients became too costly.

No one knows the exact reason. But here’s the good news: you can still eat this amazing chicken dish. You just have to make it at home.

This copycat recipe tastes just as good as the original. Maybe even better because you made it yourself.

What is Chicken Riesling?

Chicken Riesling is a creamy chicken and pasta dish made with a light white wine called Riesling. The wine gives it a smooth, slightly sweet taste that pairs well with the rich sauce and mushrooms.

The dish is believed to come from European-style cooking, where wine sauces are common in chicken recipes. The Cheesecake Factory version added an American touch by using bacon and cream to make it richer and more comforting.

It’s somewhat similar to dishes like Chicken Marsala or Chicken Piccata. But unlike Marsala, which has a strong wine flavor, Chicken Riesling is softer and creamier. And unlike Piccata, it has no lemony tang – just smooth, mellow notes.

Ingredients for Cheesecake Factory Chicken Riesling

• Chicken Breast (about 2 pounds): Boneless and skinless works best. Slice each piece in half to make it thinner for faster cooking. You can also use chicken thighs for darker meat. Thighs stay moist and have more flavor.
• Button Mushrooms (12 ounces): Cut into quarters for a good bite size. Any white or cremini mushrooms can be used here. Baby bella mushrooms add a deeper, earthy taste.
• Bacon (4 strips): Adds a smoky taste and crunch. Turkey bacon is a good substitute for a lighter option.
• Butter (1 tablespoon): Gives the sauce a smooth texture and helps brown the onions. You can use olive oil instead, but butter tastes richer.
• Onion (1 medium, diced): Adds a sweet and savory base to the sauce. Yellow onions work great. Shallots can replace onions for a milder, sweeter flavor.
• Garlic (2–3 cloves, minced): Brings a nice aroma and depth of flavor. Fresh garlic tastes best, but garlic powder works in a pinch. Use about half a teaspoon of powder per clove.
• All-Purpose Flour (2 tablespoons): Helps thicken the sauce slightly so it coats the pasta well. Cornstarch can work too. Use one tablespoon of cornstarch mixed with water.
• Heavy Cream (¾ cup): Makes the sauce rich and creamy. For a lighter version, use half-and-half. The sauce won’t be as thick, but it still tastes good.
• Riesling Wine (2 cups): A slightly sweet white wine that gives the dish its signature taste. Chicken broth can be used instead for a non-alcoholic version. Pinot Grigio or Chardonnay also work as wine substitutes.
• Fettuccine Pasta (16-ounce box): This pasta holds the sauce beautifully. Spaghetti or penne can also work. Linguine is another great choice.
• Olive Oil (1–2 tablespoons): Keeps the chicken from sticking to the pan. Vegetable oil works too.
• Salt and Black Pepper: Simple but important for seasoning each step. Use as much as you like based on your taste.

Tools and Equipment You’ll Need

1. Large Skillet: For searing chicken and sauce
2. Large Pot: To boil fettuccine pasta
3. Tongs: Makes flipping chicken easier
4. Cutting Board: For slicing chicken and vegetables
5. Chef’s Knife: To dice onions and mushrooms
6. Measuring Cups and Spoons: For sauce accuracy
7. Wooden Spoon or Spatula: For stirring without scratching
8. Paper Towels: To drain crispy bacon
9. Colander: For draining pasta quickly
10. Serving Dish: To plate everything nicely

How To Make Cheesecake Factory Chicken Riesling

Step 1 | Prepare the Chicken

Lay the chicken breasts on a cutting board and cover them with plastic wrap. Use a meat mallet or rolling pin to gently pound them flat so they cook evenly. Season both sides with salt and pepper.

Step 2 | Cook the Bacon

In a large skillet, cook the bacon pieces over medium heat until crispy. Once done, remove them and place on paper towels to drain. Keep a few spoonful of the bacon grease in the pan—this adds great flavor to the sauce.

Step 3 | Sear the Chicken

Using the same pan, add a drizzle of olive oil if needed. Cook the chicken for about 4 minutes on one side and 2–3 minutes on the other until golden brown.

The chicken doesn’t have to be fully cooked yet—it will finish cooking later in the sauce. Remove and set aside.

Step 4 | Cook the Vegetables

In the same pan, melt the butter. Add the diced onions and cook until soft and golden. Then toss in the mushrooms and cook until they start to brown. Add the minced garlic and stir for about 30 seconds.

Step 5 | Make the Sauce Base

Sprinkle the flour over the mushrooms and stir well. Slowly pour in the Riesling wine while stirring to remove any lumps. Let it simmer for about 3 minutes so the alcohol cooks out and the flavor deepens.

Step 6 | Add the Chicken Back

Place the chicken back into the pan, lower the heat, and let it simmer in the sauce for about 10 minutes. This allows the chicken to finish cooking and soak up the flavor.

Step 7 | Cook the Pasta

While the chicken simmers, fill a large pot with water. Add a pinch of salt and bring it to a boil. Add fettuccine and cook for about 9 minutes (2 minutes less than the box says). Drain the pasta but do not rinse.

Step 8 | Finish the Sauce

After simmering, remove the chicken and keep it on a plate. Add the heavy cream to the sauce in the pan and stir. Turn the heat low and let the sauce thicken for about 2 minutes.

Step 9 | Combine Everything

Add the cooked pasta into the sauce and toss well until all noodles are coated. Break the bacon into small pieces and mix them in. Turn off the heat.

Step 10 | Serve

Place the pasta on plates. Slice the chicken and lay it on top. Sprinkle parsley and Parmesan cheese before serving. Enjoy the warm, creamy dish right away.

Expert Tips & Common Mistakes to Avoid

• Use Room Temperature Chicken: Take the chicken out of the fridge 15 minutes before cooking. Cold chicken doesn’t sear as well. Room temperature meat cooks more evenly and gets better color.
• Don’t Overcook the Garlic: Garlic burns quickly and tastes bitter when burned. Add it after the mushrooms are almost done, and stir constantly for just 30 seconds.
• Choose the Right Wine: Pick a Riesling that you would actually drink. Cooking doesn’t hide bad wine taste. A slightly sweet Riesling works best—avoid very dry wines for this recipe.
• Let the Sauce Thicken Properly: Be patient when the sauce simmers. Rushing this step leads to a thin, runny sauce. Low heat and a few extra minutes make a big difference.
• Avoid Crowding the Pan: Cook chicken in batches so each piece touches the hot pan. Crowded chicken steams instead of browning—and brown color equals better taste.
• Measure Your Cream Carefully: Too much cream makes the sauce too thick, and too little makes it too thin. Stick to three-quarters of a cup for the right consistency.

What To Serve With Chicken Riesling

This dish already has pasta, so you don’t need much more. A simple green salad with light dressing works great. The fresh greens balance the rich, creamy sauce.

Roasted asparagus or green beans also pair well. They add color to the plate and a slightly crunchy texture. Garlic bread is another good choice. Use it to soak up any extra sauce on your plate.

A light soup like tomato or vegetable broth can start the meal nicely. Keep the sides simple so the chicken stays the main focus.

A glass of cold Riesling wine completes the meal perfectly. The same wine you used for cooking tastes great to drink alongside the dish.

How to Store and Reheat Leftovers

1. How to Store: Keep leftovers in an airtight container in the refrigerator. It stays fresh for about 3 days.

Let it cool before sealing to prevent moisture from building up. You can also freeze portions for up to 2 months for later use.

2. Reheat Leftovers: Warm leftovers in a skillet over low heat. Add a splash of cream or milk to bring the sauce back to life.

Avoid using high heat or microwaving too long, as it can dry out the chicken and make the sauce separate. Stir gently until warmed through.

Cheesecake Factory Chicken Riesling Recipe FAQs

1. Why is my chicken tough?

Chicken can get tough if it is cooked for too long or at too high a temperature. Using a meat thermometer helps. Cook chicken breast until it reaches 165 degrees Fahrenheit inside.

Pounding the chicken to an even thickness is the best way to prevent overcooking.

2. Can this recipe be made without alcohol?

Yes, it can. Replace the Riesling wine with chicken broth or even a mix of broth and apple juice. The result will still be creamy and flavorful, just a bit less sweet.

3. How thick should the sauce be?

The sauce should be smooth and creamy, not watery. It should coat the back of a spoon easily. If it’s too thin, let it simmer longer on low heat. If it’s too thick, add a splash of milk or broth.

4. Can I make this recipe without bacon?

Yes, you can. The bacon adds smoky flavor, but it’s optional. Try using smoked paprika or a few drops of liquid smoke for a similar flavor. The dish will still taste creamy and flavorful.

5. What does simmering the wine do?

Letting the wine simmer for a few minutes is important. It cooks off the harsh alcohol taste. What remains is the fruity, slightly sweet flavor of the Riesling wine, which makes the sauce taste complex and delicious.

6. Can I use leftover cooked chicken?

Absolutely. Just add the cooked chicken in Step 6 to warm through in the sauce for a few minutes. This saves time and still lets the sauce coat the chicken nicely.

This homemade Chicken Riesling tastes just like the one from the Cheesecake Factory! The soft chicken and creamy mushroom sauce are so yummy together.

You can change the ingredients to make it just how you like it. I hope you make this recipe at home. I’d love to know how your version turns out!