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!
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!
I uses sun dried tomatoes too- perfect addition! Next time I will add the peas as well.
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.
Delicious! I’m following a low carb diet, high fat, moderate protein and was able to work this in quite nicely. Thank you!
Fabulous! Definitely a new company dish in the queue!
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.
Our oven broke and this recipe is making me miss it! Do you have any tips for cooking this on the stove?
Looking for carb count and nutritional info if you have it
Where is the nutritional info for these recipes?
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.
We don’t have heavy cream here in the UK, what could I use as a substitute because this looks delicious.
I have to try .
This recipe with the heavy cream works for the KETO diet. Looks great.
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.
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!
On my first try this recipe was truly amazing!
What exactly is (heavy) cream?
Whipping cream.