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{This post is sponsored by Sir Kensington’s.}

Apparently I am all about cozy recipes right now, and this Easy Coq au Riesling is just that.

Easy Coq au Riesling | @hbharvest

If there’s one thing my entire family loves, it’s a really good chicken dinner. I’ve mentioned this before, but growing up my brothers, and I okay my mom and I too, survived off of chicken and rice. It’s a Gerard family thing/staple/comfort food. My dad would make roasted chicken, or potato chip chicken (cookbook recipe, and probably my brothers all time favorite food), a few times a week. We would even eat chicken leftovers after school.

Watch the How-To Video Here:

Easy Chicken Coq au Riesling from Half Baked Harvest on Vimeo.

I definitely do not survive off chicken and rice anymore, but I still consider this combo to be one of my favorites. And I totally consider a good chicken dinner as my kind of comfort food. Plus, something about a roasted chicken is so simple, yet so elegant. I don’t know why exactly, but it’s always an impressive, crowd pleasing meal to serve. I think we have to give Ina Garten credit for making the roasted chicken so popular though, she is the queen of a great roasted chicken.

Anyway, moving right along here…

Easy Coq au Riesling | @hbharvest

The month of December is about two things for me cooking wise.

Thing one, easy meals that I can either quickly prepare or prep in advance. December has a full long to-do list… holiday parties, family time, and just general chaos. I LOVE it, but it doesn’t leave much time for cooking up a storm in the kitchen. It’s always nice to have easy recipes on hand during this crazy holiday month.

Thing two, really good, cozy, classic, comfort food. December is cold, the days are short, and the nights are long. Like most people, this leaves me craving warm comfort foods. I love embracing these cravings and cooking up some of the coziest meals to enjoy with family and friends.

This chicken is both easy and cozy.

Easy Coq au Riesling | @hbharvest

And it’s all about the sauce. It’s creamy, simple but flavorful, and delicious when spooned over the roasted chicken.

If you’re curious, Coq au Riesling just means chicken cooked in a wine based cream sauce. It’s basically the white wine version of Chicken Coq au Vin (chicken cooked in red wine), and you guys, it’s beyond delicious. As mentioned, the creamy sauce is everything, but unlike traditional Coq au Riesling recipes, I added one secret ingredient to give it a little boost of flavor.

I used Sir Kensington’s Dijon Mustard (always my go-to Dijon Mustard) to give the sauce the slightest tangy hit of flavor. You barely know it’s there, but the mustard’s flavor pairs so well with the dry white wine and cream in the sauce. It’s what makes this recipe over the top delicious.

Easy Coq au Riesling | @hbharvest

Traditionally, Coq au Riesling is made with chicken breasts, thighs, and legs, but to speed up the cooking time I love simply using bone in, skin on chicken breasts. Leaving the skin on and the bone in adds all the flavor, but using breasts makes this a quick cooking, under an hour, dinner. Plus, it’s also a little lighter this way too.

This dish is the perfect easy Monday night recipe, but also fancy enough to serve for a holiday dinner or party.

Bonus? It’s all made in ONE skillet. Yes, yes, yes, loving my one skillet recipes so much these days!

Easy Coq au Riesling | @hbharvest

Easy Coq au Riesling

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories Per Serving: 633 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400 degrees F. Season the chicken with salt and pepper.
    2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. When the oil begins to shimmer, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. To the skillet, add the butter, onions, garlic, carrots, and mushrooms. Cook, stirring occasionally until the onions have caramelized, about 5-10 minutes. 
    3. Add the wine, cream, mustard, and parmesan. Season with salt and pepper. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the thyme and transfer to the oven and roast for 25-30 minutes or until the chicken is cooked through. Serve the chicken topped with fresh thyme.
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Easy Coq au Riesling | @hbharvest

For real though, the sauce is just the BEST. Trust me.

{This post is sponsored by Sir Kensington’s. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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  1. 5 stars
    This is so so good. We made it for Christmas dinner and it was a huge hit even with the picky eaters. I make one with fake chicken and one with real chicken and with the sauce….it is still really good with fake chicken. Love all of your recipes and always share your site when people inevitably ask!

  2. 5 stars
    Made for dinner tonight. The only addition I made was to start by crisping 2 slices of bacon cut into strips in the skillet, removing bacon and adding a small amount of oil before browning the chicken and then adding the bacon back with the chicken breasts. SO good! Thanks Tieghan!

    1. Hi Heather,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx

  3. 5 stars
    Hands down the best thing I’ve made in awhile! I used chicken thighs instead of breasts, added spinach, chopped potatoes, and some canned white beans since they were in the fridge nearing their expiration date. I also substituted chicken broth for some of the wine and a mix of milk/half-and-half instead of heavy cream because that’s what I had. Very forgiving recipe to accommodate whatever’s on hand and made for some fabulous leftovers over farro. Thanks so much for this one!

    1. Hey Kate,
      Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT

  4. 5 stars
    I am a new Instagram follower and discovered that my 21-year-old daughter is as well! We finally decided on this lovely recipe for our Christmas day dinner, in addition to the garlic bread tree. Both were amazing and impressed the entire family. Loved how there was plenty of delicious sauce to ladle on all 7 chicken breasts (boneless) and mashed potatoes. Only thing I adjusted was to add a little flour slurry to thicken it slightly. Thank you!

    1. Hi Ellen,
      My family enjoys this recipe with mashed potatoes. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Katie,
      You could use a milk of your choice in place of the heavy cream. I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. My cast iron pan isn’t big enough to cook all of this chicken at once, do you have any tips for searing it in cast iron and adding to a baking dish, should I cover with tin foil or just leave it?

    1. Hey Kristi,
      I would cook in batches and then transfer to an oven safe baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. Hello, just a quick question. Do you suggest mashed potatoes or roasted potatoes for a side for the coq au Riesling recipe.

    Thinking of this recipe for a dinner party. Perhaps start with a cauliflower leek soup.

    1. Hi Lisa! I am really glad you like this and I think it will be amazing with mashed potatoes! Please let me know if there is anything else I can help with! xTieghan

  7. 5 stars
    I have made this recipe countless times and it always stands up. I use both bone in thighs/ breasts. Be absolutely certain you have all the fat and excess skin off to avoid the fat mixed with the cream. We live in Budapest part time and I made this for my neighbors- who loved it and stated they had never had anything like it, which is interesting because Hungarians love chicken (tyuk) and it is a frequent featured dish along with sauces- their favorite. I can also buy a 50% fat cream there which I prefer as it thickens the sauce. Because here is so much sauce I often add extra chicken.