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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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @hbharvest

Easy Coq au Riesling

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories Per Serving: 498 kcal

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

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Ingredients

  • 2 pounds skin on, bone in chicken breasts (about 4 breasts)
  • kosher salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 sweet onion, diced
  • 3 cloves garlic, minced or grated
  • 2 carrots, chopped
  • 1 pound mixed mushrooms, halved
  • 2 cups white wine
  • 1 cup heavy cream
  • 2 tablespoons Sir Kensington's Dijon Mustard
  • 1/2 cup grated parmesan cheese
  • 4 sprigs fresh thyme

Instructions

  • 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.

Easy Coq au Riesling | halfbakedharvest.com @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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Comments

  1. 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

  2. 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

  3. 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.

    1. Hey Lisa,
      Sure that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    So freaking good!! I used chicken thighs and it was SOOOO good. will definitely be a repeated recipe! Thanks Tieghan!!!

  5. I am making this right now. I have to say it smells divine as it is cooking. I will update once it is finished and we’ve tasted! I imagine it will be amazing.

  6. Hi Tieghan,
    I’m looking forward to making this recipe as well as your 30 minute Coq au Vin recipe in the instant pot. Do you think I could use my instant pot for this recipe?
    Thank you for any suggestions!

    1. Hu Susan! I have not tested this for the instant pot, so it is hard to say for sure. I would recommend cooking on high pressure for 10 minutes. I think that could work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  7. 5 stars
    It was my first recipe to cook from this blog and now I can’t wait to cook others. AMAZING! Everybody loved it last night and I couldn’t wait to share it with friends.

  8. 5 stars
    Delicious recipe! I made this for dinner last night. Worked out great using my dutch oven, as my only cast iron skillet is small. I never would have thought to use Riesling for a chicken dish before, but it was so so good! I made a side of mashed potatoes and plated it all in pasta bowls so all that delicious sauce could be contained. We also dipped bread in it too. Definitely going to make this a regular dinner dish. Thanks so much!

    1. Hi Laura! Yes, coconut milk will work amazing! I use it often in place of cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  9. I’m excited to make this!! Love an easier take on the traditional recipe. Any suggestions for dairy free? thinking maybe mix in some cashew cream at the end?

    1. Hey Julia! I would simply replace the cream with canned coconut milk. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. 5 stars
    Holy moly! So good! I added baby potatoes to
    The skillet before putting it in the oven- amazing. Thanks for the recipe!

  11. 5 stars
    Thank you for inspiring me to enrich our dinner with your delicious dishes! 🙂
    This one was totally easy & yummy!

  12. 5 stars
    This recipe is absolutely delicious! I’ve made it twice in the last month because I love it so much. I eat it over some jasmine rice to make it a little more filling. The second time I made it, I added capers because I love the way they taste with white wine sauce. It turned out great! Love this recipe and this blog! 🙂

  13. 5 stars
    I made this for my husband just after Christmas. He said it was the best thing I’ve ever made. 🙂 Knocked another one right out of the park Tieghan. Thank you for making me look like a classically trained chef!

    1. Sure! Just cook the dish 5-10 minutes less. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  14. 5 stars
    I made this last night for my mother-in-law’s birthday dinner. I received so many compliments, it was so good! I was worried about using Riesling as I know it to be a sweeter wine, but it was great. I only subbed tarragon for the thyme because I don’t like thyme. 🙂

    1. Sure! You can cook up some bacon to add to the sauce. That will be great. I love serving this with rice pilaf, quinoa, or roasted potatoes, or mashed potatoes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  15. 5 stars
    This came out absolutely amazing, and was so easy as well! I had some small red potatoes on hand so I halved them and threw them into the mix as well. Really lovely dinner – huge taste and minimal fuss!

  16. I have made this 10 times probably! My fav recipe from your site and I have made 50+ of them! Making it again tonight and felt impelled to leave a comment!

  17. 5 stars
    Awesome dish!!
    Such a sophisticated twist on a French classic, bringing together the traditional fare of the Old World, and California’s world class wines.
    This dish was a hit on my last event, thank you for your inspiration and creativity.
    Best regards, and cook on!!
    Chef Gus

  18. 5 stars
    I’ve made this for company twice now and it will be my go to for a while. It’s amazingly delicious and simple! I’ve been doubling the recipe to feed between 8-12 people. In doing so, I’ve found that, while the chicken goes fast, I have a lot of sauce left over.

    So, this last time I made some pasta and topped it with the leftover sauce – so, so good!

    Your book and website are amazing. Thanks for all that you do!

    1. I am SO glad you love this recipe Jacque! And the added pasta sounds so good! Love that! Thank you!

  19. Hi! I spend way too much time on your site, you rock.
    Quick question–could you sub almond or coconut milk for the heavy cream in this so it’s dairy-free? I understand that’s sort of sacrilegious to the French…
    Thanks!
    Sam

    1. HI! Yes, coconut milk will be amazing in this. Please let me know if you have other questions. Hope you love this recipe! And THANK YOU! 🙂

  20. Sir kensington mustard is my all time favorite! I thought it was just a Pacific Northwest thang….expensive but so worth it. just read the ingrediant list on most mustards…..youll see why its so good!

  21. Wonderful recipe and totally doable on a weeknight! I spoiled myself and just made it tonight – so delicious and comforting. Thank you, Tieghan!

    1. I recommend a rich-but-dry Rieslings. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. HI! Use a sweeter white wine (one that you like to drink). Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

    1. I would say 50 minutes to 1 hour and 15 minutes, but be sure to check for donees prior to eating. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂

  22. 5 stars
    You did it again!!
    I made this is a dutch oven. Used a sauvignon blanc AND pancetta. Knocked my socks off. Felt so fancy. Loved the carrots! Served with rice and fresh arugula. Will make again. Thank you!! 🙂

  23. 5 stars
    Thank you Tieghan for the most delicious recipes! I’ve been in such a cooking rut lately and your recipes have been pulled me right out. This dish is currently in the oven and our house smells amazing! My fiancé can’t stop saying how good dinner smells. We made your Pappardelle with Roasted Butternut Squash and Tomato Ragu and it was such a hit. These have been the perfect dinners for cold winter nights.

  24. 5 stars
    I made the Coq au Riesling last night for dinner; it was a last minute decision and I happened to have all the ingredients in house. I always make new recipes as written and try to never alter them until I’ve made it as intended first. It really and truly turned out wonderfully, came together quickly, and my husband (a picky and particular foodie) declared this recipe a keeper and I wholeheartedly agree and there will not be any modifications to future preparation! We’ve made traditional Coq au Vin and tried numerous recipes over the years to mostly both agree that they’re just okay, so this is stupendous to add this to our collection or tried and beloved recipes. BTW – I love the HBH cookbook and recently gave my niece a copy and she’s loving it too! Thank you!

    1. Hi! I am so happy that you loved this recipe and the book! Let me know what you make from it! ? Thank you Sookee!

  25. Hi! I recently found your blog and am already obsessed. I cant wait to try your recopies, especially this one. I am extremely new to cooking so I am also building out my cookware. I was hoping you may have a recommendation on what size cast iron skillet to purchase for this/similar recipes?

    Thank you so much.

    1. HI! Thank you so much, I am flattered! I like to use a large 12 inch braiser or skillet for this. Staub is my all time favorite cast iron brand. Hope this helps!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  26. Looks delicious! I made your Moroccan chicken tagine using thighs and legs (for the kids) on Sunday, and I think the leftovers we ate last night were even better than the first night we ate it! Looking forward to trying this recipe later in the week… Thanks so much for these easy one-skillet dinners!!!

  27. Tieghan, I came across this at about 4 pm tonight and it was on our dinner plates at 6:30. My wife and I loved it. My wife said that it reminded her of the sauce that they put on the duck at our favorite restaurant in Paris. It is so full of flavor. The only change I made was I dredged the skinless boneless breast in seasoned flour before browning. I also put some poultry seasoning in the sauce as I built it. We will absolutely make this again. Thank you for all of your fantastic recipes.

  28. Hey Tieghan,
    I love this one skillet chicken dish and think it’s a perfect cozy December meal! Maybe this would be good with some green beans and brown or wild rice? Followed by cookies or a warm dessert. ?
    I agree that Ina is a go-to person for quality recipes. Haha I love listening to her on her show (she’s so peaceful).
    Also, I was thinking of getting my mom a new food processor for Christmas (she’s had her kitchen aid one for 20+ years ?), but I’m not sure which one to get. Do you have any standard food processor recommendations?
    I hope you’re having a restful Monday and staying warm. 🙂

    1. HI! I think green beans and rice sound like the perfect sides for this chicken. YUM!

      As far as food processors go, I am still on the hunt for a great. I currently have a Cuisinart and it works really well! My only complaint is it’s size, it’s a little big, but I do have the 14 cup.

      Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?

    1. Whole milk or full fat canned coconut milk would both work great! Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

  29. Mmm, I see my French peers have already made comments about your recipe title, I confirm the word coq means chicken (more exactly rooster – the bird we cook in our ‘coq au vin’ recipe), but that’s just a detail because this looks delicious! It’s surpringly very cold and snowy in south of France and excatly the kind of comfort food we need.

  30. This seems like the perfect recipe for tonight. One question though, I got an InstaPot over Black Friday. How would I do this in the InstaPot without sacrificing flavor or the nice crispy-ness that your pic looks like? I made your InstaPot white bean stew over the weekend and it was great…hoping to do the same thing with this recipe!

    1. HI! I would add everything to the instant pot and cook for 30 minutes. I’d then transfer everything to a skillet and brown under the broiler before serving just like with the stew. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

    1. They go in with the carrots. Recipe is all fixed. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

  31. This looks amazing Tieghan! However your title for this recipe is redundant. Coq means chicken in French so you’ve named it: Chicken chicken.

  32. This looks amazing. Two questions:
    1) Is there any reason to use bone-in rather than boneless?
    2) Does this get covered while it’s in the oven? Would cooking in a braiser work just as well as a skillet?

    Thanks!

    1. I think leaving the bone in adds a ton of flavor. I do not cover the pan while it bakes in the oven. A braiser will work great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂

  33. Hello Tieghan. Happy to see French recipes and ingredients inspire you! I only have a little comment: Your recipe title is redundant. Coq means rooster (chicken) in French so no need to add an extra “chicken” before the word coq.

    1. Oh no! Thank you so much for correcting me and being so kind about it! Really appreciate it. Hope you love this recipe! Happy Holiday ? 🙂

    1. HI! They go in with the carrots. recipe all fixed. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂

    1. This recipe looks amazing! Unfortunately my husband is not a mushroom lover. Can I replace it with something else?

      1. Sure! You can omit them or use one of your favorite veggies. I think broccoli would be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂

    2. They go in with the carrots. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂