This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
If cozy dinners are your thing, these creamy bacon mushroom thyme chicken thighs need to happen soon. Between the crispy chicken skin, smoky bacon, and creamy mushroom sauce, every bite tastes rich and savory. Perfect for spooning over mashed potatoes!
The Magic of One Pan Chicken
- One Pan: Everything cooks in a single skillet, which means less cleanup and more time enjoying that creamy bacon mushroom sauce.
- Recipe Update! You talked, I listened. I added more cream to make the sauce a little saucier and more to go around.
- Perfect With All Your Favorite Sides: Spoon that rich, savory sauce over mashed potatoes, pasta, rice, or crusty bread.
A Reader’s Review
A friend and I made it, and we loved it! We talked about even making a bit more sauce and serving the chicken and sauce over pasta. Even her kids left nothing left. Can’t wait to make it again.
Janice
Bacon Mushroom Thyme Chicken Ingredients
- Save Time With the Bacon: Pre-cooked bacon is great, or you can cook chopped bacon right in the skillet before adding the chicken for even more flavor.
- Use the Bacon Grease: Swap the olive oil for bacon drippings when cooking the mushrooms to add extra smoky richness to the sauce.
- Taste Before Adding Extra Salt: Bacon can add saltiness, so it’s best to let the sauce thicken first, then taste and adjust if needed.
- Thyme: I prefer fresh thyme, but 1 teaspoon of dried thyme works.
How to Make Bacon Mushroom Thyme Chicken
Once the chicken thighs are cooked, everything comes together quickly. The mushrooms soak up all the good flavor left behind. The bacon adds smoky flavor. And the cream brings it all into a smooth sauce. From there, it’s just a few minutes until everything is bubbling together and ready to serve.
- Season the Chicken: Preheat the oven to 350ºF. Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with Italian seasoning, salt, and pepper, then add them skin-side down to the pan.
- Sear and Bake: Cook the chicken skin-side down for 3-4 minutes per side, until browned and crispy, then transfer the skillet to the oven. Bake for 18-22 minutes until the chicken’s internal temperature reaches 165ºF. Remove the chicken to a plate and set aside.
- Sauté the Mushrooms: Heat the olive oil in the same skillet, then add the mushrooms. Cook for 3-4 minutes over medium heat, stirring frequently until softened.
- Make the Cream Sauce: Add the bacon, cream, salt, pepper, garlic powder, and thyme to the skillet. Bring to a simmer and continue cooking until the sauce thickens, about 4-5 minutes.
- Add Chicken and Serve: Add the chicken back to the skillet and cook for 2-3 minutes until the chicken is fully heated through. Serve the mushroom thyme chicken immediately.
Instant Pot Instructions
I recommend removing the skin before cooking since it tends to turn rubbery in the Instant Pot.
- Sear: Sear the chicken for 3-4 minutes. Add it to the Instant Pot with 1 cup of water.
- Cook: Cook for 10 minutes using the “meat” function, then do a manual release.
- Sauce & Serve: Add the cooked chicken to the sauce before serving.
Pin this now to find it later
Pin It
Creamy Bacon Mushroom Thyme Chicken
Creamy mushroom bacon thyme chicken is made with tender chicken, crispy bacon, buttery mushrooms, and fresh thyme simmered in a rich creamy sauce.
Equipment
- Heavy-bottomed skillet, or cast iron pan
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- 1 tablespoon olive oil
- 8 ounces sliced white mushrooms
- 6 slices cooked and chopped bacon about ½ cup
- 1 ½ cups heavy cream
- 1 tablespoon fresh thyme
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 bone-in, skin-on chicken thighs with 2 teaspoons Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Cook the chicken skin-side down for each side of the chicken for 3-4 minutes until browned and crispy, then transfer the skillet into the oven. Bake for 18-22 minutes until the chicken reaches 165 degrees Fahrenheit on a thermometer. Remove the chicken to a plate and set aside.
- Heat 1 tablespoon olive oil in the same skillet, then add 8 ounces sliced white mushrooms. Cook for 3-4 minutes over medium heat, stirring frequently until softened.
- Add 6 slices cooked and chopped bacon, 1 ½ cups heavy cream, 1 tablespoon fresh thyme, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Bring to a simmer, and continue to cook until the sauce starts to thicken, about 4-5 minutes.
- Add the chicken back to the skillet and cook for 2-3 minutes until the chicken is fully heated through. Serve immediately.
Notes
Leftover and Make Ahead Instructions
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Reheat: Microwave in 30-second intervals.
- Freezer: I don’t recommend freezing this, since the mushrooms, bacon, and chicken skin will all lose their texture once thawed.
- Make Ahead: You may sear the chicken a few hours ahead of time and keep it in the refrigerator in an airtight container; just be sure the chicken reaches 165ºF in the oven before adding it to the sauce.
Nutrition
Calories: 839kcalCarbohydrates: 7gProtein: 32gFat: 77gSaturated Fat: 32gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 264mgSodium: 939mgPotassium: 662mgFiber: 1gSugar: 4gVitamin A: 1538IUVitamin C: 5mgCalcium: 99mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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.
It was delicious. This recipe is definitely a keeper.
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.
I am using an equal mixture of cream of mushroom and 2%
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.
What is the creamy bacon mushroom thyme sauce? Is there a recipe or can you but the product to already made?
The recipe is included in the post
Before getting back on the computer I was ready to give up because I was at the store for over two hours yesterday looking for the sauce! I got into a discussion with another shopper and between the two of use came up with the solution to make it myself! So I was very pleased when I finally realized the instructions for the sauce was already in the recipe.
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!!!
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?
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.
Whenever recipes say to cook until it thickens, it never gets thick enough for us. I use cornstarch, too.
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.
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
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!
What is creamy bacon mushroom Tyne sauce?
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.
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.
How long should I bake it for if I use breasts?
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 🙂
Thank you for that, I’ve never eaten fennel but have wanted to and didn’t have a recipe to try. Nigella is awesome, I miss “The Taste”
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!
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?
Yes it can always be substituted with milk. It might just not be as thick and creamy. You can always make a roux to help thicken it up.
Another suggestion might be half and half. It seems to work when I sub it for other heavy cream recipes. 🙂
Just be careful because Half & Half has sweetener (corn syrup) in it…
Hmmm…the ingredient list on my half and half doesn’t say anything about any sweetener. All it says is Milk, cream and either sodium citrate or disodium phosphate which are both used to regulate pH.
Ed~
Only fat-free Half and Half has sweetener in it. The full fat does not.
I use 5% here in Canada, good lower fat sub
I use fage yogurt and it imparts a wonderful flavor.
Those of us who eat keto always use heavy cream, but I did cut it in half and added some chicken broth to keep within my macros. I also left out the Italian seasoning as I have a ton of fresh thyme growing and didn’t want to cover it up. Delicious! Thanks for the recipe.