Creamy Bacon Mushroom Thyme Chicken

Creamy Bacon Mushroom Thyme Chicken is honestly one of the best skillet meals you will ever make!  Tender chicken with a creamy sauce with bacon, mushroom, and thyme.  The flavor is out of this world! 

Creamy Bacon Mushroom Thyme Chicken

You guys.  I have made a few really really good skillet chicken meals in my day.  They are getting some serious rave reviews.  This creamy tuscan garlic chicken or this creamy chicken marsala are just a few of the top five star recipes here on the blog.

But this recipe right here is a MUST make!

Creamy Bacon Mushroom Thyme Chicken 2creamybaconmushroomthymechicken4

You can’t go wrong with chicken smothered in a creamy and delicious sauce.  But when you add bacon bits and mushrooms to it it takes it to a whole different delicious level.   Oh and let us not forget about the thyme.  Thyme is one of my favorite herbs to use in cooking and adds such amazing flavor.  Seriously this creamy sauce is out of this world.

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Just check out that crispy bacon and creamy mushroom thyme sauce.  👆🏼

This meal was devoured by my family.  I know that you guys are going to LOVE this recipe and want to make it again and again!  It is truly a five star meal that you can make right at home.

5.0 from 18 reviews
Creamy Bacon Mushroom Thyme Chicken
 
Prep time
Cook time
Total time
 
Creamy Bacon Mushroom Thyme Chicken is honestly one of the best skillet meals you will ever make! Tender chicken with a creamy sauce with bacon, mushroom, and thyme. The flavor is out of this world!
Author:
Serves: 4
Ingredients
  • 4 bone in chicken thighs, can also use boneless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 2 teaspoons italian seasoning
  • salt and pepper
  • Creamy Bacon Mushroom Thyme Sauce:
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced
  • 6 slices bacon, cooked and crumbled
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh thyme, stems removed
Instructions
  1. Preheat oven to 350 degree. Heat a large skillet to medium high heat. Add the chicken thighs and season with italian seasoning and salt and pepper. Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
  2. Add olive oil to the skillet and saute the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the skillet and heat for another minute. Serve immediately.

 

 

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Nancy Bassett says:

    Alyssa, in some of your recipes, such as the frittata, the recipe calls for heavy cream. We never ever eat or use heavy cream in anything. Can 2% milk be substituted?

  2. Kathy Mader says:

    You should write a cookbook of your fabulous one skillet meals. Honestly, what is better to have for dinner most nights? Easy, quick, minimum ingredients and super tasty and visually appealing. Bravo, Alyssa!

  3. Auntie Pat says:

    I can’t wait to try this. If there’s one thing I love, it’s finding a new 5 star recipe that I enjoy every single mouthful of with immense glee!! 🙂 If you haven’t already tried it, may I point you in the direction of Nigella Lawson’s Chicken tray bake with bitter orange and fennel…. Oh my goodness!!! It is a 5 star for sure. I actually froze some leftovers too and when reheated it was still just as good! I have it with a Moroccan couscous (premix packet from supermarket) and it is to die for 🙂

  4. How long should I bake it for if I use breasts?

  5. Turned out great. Not a stand alone entree. I made a batch of just simple butter noodles to go along with it. Side salad. Everyone was Happie.

  6. Nancy Boggs says:

    I made it last night and it was wonderful. I needed to cook the chicken longer, must have had larger thighs but it was very tasty. This will be added to my special dishes. I also found it quick to prepare, dinner on the table in less than 45 minutes.

  7. What is creamy bacon mushroom Tyne sauce?

  8. Colleen Hansen says:

    Hi Alyssa, In your Creamy Bacon Mushroom Thyme Chicken recipe, what do I use if I don’t have an oven-proof skillet. I do not own a cast iron and I don’t believe my skillets are rated for the oven. This recipe sounds sooo delish, I can’t wait to try it.

    Thank You

    • Stefanie M. says:

      You should definitely invest in cast iron. Nothing heats as evenly or is as versitile as cast iron. Of all the things my mom got for her wedding gifts, the cast iron is the only thing that has lasted–and she has passed some of them on to me! Now, my daughter is cooking in these same skillets!

  9. Made this tonight. It was delicious but my sauce never thickened even thought I used the heavy cream. Should I have drained the liquid that was around the chicken thighs when they came out of the oven before making the sauce?

    • Doc Robbins says:

      Hi Erica, when I need to thicken sauces, I mix a few tablespoons of corn starch in a cup of cold water and slowly add it to my sauce under medium heat. I keep adding the cornstarch mixture until I have the sauce as thick as I want it. In place of water, I have also used chicken stock for added flavour. This meal was delicious.

    • I’d personally cook down the remaining liquid until it’s thick then add the cream. If you prefer to drain it instead, go for it.

  10. Brent Bonfiglio says:

    I made this last night… it turned out PERFECT!!! My family loved it… even my very picky 4 year old granddaughter….. I served it with butter nut squash and the flavors worked very well together! GREAT recipe!!!

  11. What is the creamy bacon mushroom thyme sauce? Is there a recipe or can you but the product to already made?

  12. Kim Paterka says:

    We are using this chicken recipe for my son’s wedding reception. Do you think/know if the cream sauce will hold up to freezing and then being thawed and warmed in a roasting oven without the cream separating? The other option is to prepare the chicken ahead and then make the sauce closer to the wedding date but I really like the idea of the whole dish being cooked ahead of time.

  13. Jereamiah says:

    I am using an equal mixture of cream of mushroom and 2%

  14. I made this for my family of 6 tonight. I have a 12 year old boy, 3 year old girls and a 15 month old boy. Everyone loved it. I made it with chicken tenders and cut them up so the littles could feed themselves. Next time I will use less salt and real garlic but it was truly amazing and I can’t wait to make it again.

  15. It was delicious. This recipe is definitely a keeper.

  16. Thank you for this easy delicious recipe. Made this for dinner last week and served it with garlic herb roasted potatoes. DH said it was “Outstanding”. Our youngest said we should have it again for dinner the next night and our oldest was too busy stuffing his mouth to be able to comment, lol.

  17. What exactly is (heavy) cream?

  18. Cara Lafferty says:

    On my first try this recipe was truly amazing!

  19. Made this tonight following your instructions and it was delicious, came together perfectly! My husband of 18 years said it was the best meal I have ever cooked. 😉 Thank you!

  20. This looks amazing. Have now added it to our weekly menu plan. The kids are really excited to try it. Thank you for a simple yet lovely dinner.

  21. Pam Snowberger says:

    This recipe with the heavy cream works for the KETO diet. Looks great.

  22. I have to try .

  23. We don’t have heavy cream here in the UK, what could I use as a substitute because this looks delicious.

  24. Easy, tasty and company worthy! The first time I made it, it seemed a bit salty so the second time I only salted the chicken but did not add extra salt since the bacon contributes to the saltiness as well. I am gluten & dairy-free so I used full fat coconut milk instead of cream and thickened with cornstarch.

  25. Where is the nutritional info for these recipes?

  26. Patty Chaney says:

    Looking for carb count and nutritional info if you have it

  27. Our oven broke and this recipe is making me miss it! Do you have any tips for cooking this on the stove?

  28. This looks yummy! Our oven broke and this recipe is making me miss it! Do you have any tips for cooking this on the stove?

    • Yes, I made it on the stovetop using 1/2″ thick boneless chicken breasts! I browned them about 3 minutes per side then kept them warm while making the sauce. When the sauce was done I added the chicken pieces back to the sauce and simmered, covered, for a few minutes until cooked through (165 degrees). You should be able to use the same method with bone-in thighs but brown about 5 minutes per side and simmer until they are 180 degrees.

  29. Fun size wife says:

    Fabulous! Definitely a new company dish in the queue!

  30. Delicious! I’m following a low carb diet, high fat, moderate protein and was able to work this in quite nicely. Thank you!

  31. I made this tonight, exactly as directed, except I made half thighs, and half breasts. It was AMAZING. Like lick your plate delicious.
    We liked the breasts better, and I served it over cavatappi noodles. YUMMY.

  32. Michelle says:

    I made this tonight, it was amazing. I will make again for sure. I did add a cup of frozen peas at the end. Next time I will do that again and may try some sun dried tomatoes too. Thanks for sharing! Great recipe!

  33. This looks delicious! I’m going to make this with chicken breasts but any idea how long I should bake them for? I didn’t think it would take 20 minutes since there’s no bone and I don’t want to ruin the recipe. Thx!

    • martina_bobeena says:

      i used boneless skinless chicken breasts and i still put it in for 20 minutes. came out perfectly. super juicy and tender!

  34. This dish is wonderful!!!! I didn’t have any fresh thyme on hand, only the dry. But the dish turned out great. Since I’m on a low carb/high fat diet I recently began keeping heavy cream in the house. I also added some leeks as well. It’s nice and rich and flavorful. Fabulous!

  35. Great looking recipe. I will have to give it a try. Hmmm, might add some basil and sundried tomato to this. I think it would work quite nicely.

  36. karen l futscher says:

    just ate this it is wonderful so easy to make i could not eat a whole thigh very filling can you tell me how many cars please

  37. Jennifer Johnson says:

    Thanks for this recipe! It was delicious. The only change I made was to use coconut milk (canned) instead of the heavy cream (to avoid dairy). I ended up baking the chicken for 30 minutes — they were still pink inside at 20. Overall, an excellent recipe!

  38. Oh my God…It’s just delicious !!! I was just tired of chicken but his is something else. Thank you so much.

    • Awe, thank you so much! I am so glad it was SO delicious! Thanks for sharing with me! Xo

      Your Recipe Critic,
      Alyssa

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