Creamy chicken thighs in bacon mushroom thyme sauce served on a plate

Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce

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why make this recipe

Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce is a fantastic dish for any meal. It combines tender chicken, smoky bacon, and flavorful mushrooms in a rich, creamy sauce. This recipe is easy to make and results in a comforting meal that will please the whole family. Plus, it comes together in one skillet, making cleanup a breeze!

how to make Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 slices of bacon, chopped
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Fresh parsley for garnish

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken thighs with salt and pepper.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat.
  4. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.
  5. Flip the chicken and remove from the pan.
  6. In the same skillet, add the chopped bacon and cook until crispy.
  7. Stir in the mushrooms and garlic, cooking until soft.
  8. Pour in the heavy cream and add thyme, stirring to combine.
  9. Return the chicken to the skillet and spoon some of the sauce over the top.
  10. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
  11. Garnish with fresh parsley before serving.

how to serve Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce

Serve the chicken thighs hot, drizzled with the creamy sauce. This dish pairs well with mashed potatoes, rice, or a side of vegetables. Fresh bread is also great for soaking up the delicious sauce.

how to store Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce

Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, warm in the oven or microwave until heated through.

tips to make Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce

  • Use bone-in, skin-on chicken thighs for the best flavor and moisture.
  • Don’t skip the searing step; it adds a nice golden color and flavor to the chicken.
  • Feel free to add other vegetables like spinach or bell peppers for extra nutrition.

variation

You can substitute the heavy cream with half-and-half for a lighter version. If you prefer a spicier dish, add a pinch of red pepper flakes when cooking the mushrooms.

FAQs

1. Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs, but adjust the cooking time to ensure they cook through.

2. Can I make this recipe ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge. Cook the chicken right before serving for the best taste.

3. What type of mushrooms should I use?
You can use any type of mushrooms you like. White button mushrooms or cremini mushrooms are great choices.

Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce

A comforting dish featuring tender chicken thighs, smoky bacon, and flavorful mushrooms in a rich, creamy sauce, all made in one skillet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bone-in, skin-on chicken thighs Use for the best flavor and moisture.
  • 2 tablespoons olive oil For searing the chicken.
  • to taste Salt and pepper For seasoning the chicken.
  • 4 slices bacon, chopped Adds smokiness to the dish.
  • 1 cup mushrooms, sliced Choose any variety you like.
  • 2 cloves garlic, minced
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 teaspoon dried thyme
  • to garnish Fresh parsley For presentation.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken thighs with salt and pepper.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat.
  4. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.
  5. Flip the chicken and remove from the pan.
  6. In the same skillet, add the chopped bacon and cook until crispy.
  7. Stir in the mushrooms and garlic, cooking until soft.
  8. Pour in the heavy cream and add thyme, stirring to combine.
  9. Return the chicken to the skillet and spoon some of the sauce over the top.
  10. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
  11. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through. Don’t skip the searing step as it adds flavor and color.