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Creamy chicken thighs with bacon in skillet
ChefMaster Emily

Cream Sauce Chicken Thighs with Bacon

Juicy chicken thighs in a rich, creamy Parmesan sauce loaded with crispy bacon. Comforting, indulgent, and made in one pan—perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 chicken thighs boneless, skinless
  • 6 slices bacon chopped
  • 3 cloves garlic minced
  • 1 onion small, chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/3 cup Parmesan cheese grated
  • fresh herbs parsley or thyme, chopped
  • salt & pepper to taste

Equipment

  • Skillet

Method
 

  1. Cook chopped bacon in a skillet until golden and crispy. Remove and set aside.
  2. Season chicken with salt and pepper. Sear in bacon fat until browned on both sides. Set aside.
  3. Sauté garlic and onion in the skillet until soft and fragrant, scraping up any browned bits.
  4. Deglaze with chicken broth. Add heavy cream and bring to a simmer.
  5. Stir in Parmesan cheese and simmer until sauce thickens.
  6. Return chicken and bacon to the skillet. Simmer until chicken is cooked through and sauce is creamy.
  7. Top with fresh herbs and serve over pasta, rice, or mashed potatoes.

Notes

Try adding mushrooms or spinach for variation. For extra richness, mix in a spoonful of cream cheese. Serve with crusty bread to soak up the sauce.