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Creamy Chicken Riesling

Creamy chicken Riesling with golden, wine-braised thighs simmered in a pale-golden cream sauce. Skillet braising creates a glossy reduction with shallots, mushrooms, and fresh 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
  • Salt, pepper, and garlic powder to taste
saute base
  • 2 tbsp olive oil
  • 2 shallots, minced
  • 8 oz cremini mushrooms, sliced
  • 3 clove garlic, minced
riesling cream 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 bone-in skin-on chicken thighs with salt, pepper, and garlic powder to taste, then pat to help the coating adhere. Set a large skillet over medium-high heat and add the olive oil until shimmering.
  2. Place chicken skin-side down in the skillet and sear for 7-8 minutes until deeply golden. Visual cue: the skin should look crisp and browned.
  3. Flip the chicken and sear for 4 minutes, keeping the heat at medium-high. Visual cue: the second side should also be golden.
  4. Remove the chicken to a plate after both sides are browned, leaving any drippings in the skillet. Keep the browned layer as the base for the sauce.
Build the skillet base
  1. Add the minced shallots and sliced cremini mushrooms to the skillet and cook for 5-6 minutes until golden. Stir occasionally and scrape up any browned bits.
  2. Add the minced garlic and cook for 1 minute. Visual cue: the garlic should smell fragrant without turning dark.
Make the Riesling cream sauce and finish
  1. Pour in the Riesling wine and cook for 3 minutes to let the alcohol cook off. Visual cue: the liquid should reduce slightly and look less sharp.
  2. Add the heavy cream, chicken broth, fresh tarragon (or 1 teaspoon dried), and Dijon mustard, then stir to combine. Bring the mixture to a gentle simmer.
  3. Return the chicken skin-side up to the skillet and cover with a lid. Visual cue: the sauce should bubble at the edges.
  4. Simmer covered for 15-18 minutes over a gentle simmer until the chicken reaches an internal temperature of 165°F. Visual cue: the sauce thickens to a pale golden coat.
  5. Remove the chicken from the skillet, then swirl in the butter until the sauce turns glossy. Visual cue: the sauce should look smooth and lightly thickened.
  6. Return the chicken to the sauce, garnish with fresh tarragon for garnish, and serve. Visual cue: add bright green tarragon sprigs on top.

Notes

For best browning, pat the chicken thighs dry before seasoning and avoid moving them during the first sear. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently on the stove so the cream stays smooth. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer 2-3 minutes longer to regain a velvety consistency.