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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.
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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 never post comments, but always do read other people’s reviews and comments on recipes. This was so good, I felt compelled to comment, then somehow my 5 star rating turned to 3 stars as I was posting. Sorry! Don’t know that I can fix that.
That is great to hear! Thanks so much for sharing! XOXO
Sorry my first post should have been 5 stars, somehow only 3 stars appeared when posted.
I am on a low carb diet so this recipe was great for my diet. Made it tonight and it was fabulous!!! I cheated by using a package of real bacon bits. Can’t wait to try your other recipes!
Is there nutrition info available for your Recipies? We need to count carbs protein and fat
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you!Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
What can be a side for this dish?
I do love having asparagus or broccoli. Anything green is always good to go along with it! Hope that helps! XOXO
I made the Creamy Bacon Mushroom Thyme Chicken tonight and it was a big hit with both myself and my 2 teenagers! I am on the AIP (Auto-Immune Protocol) Paleo Diet and it was so easy to make it AIP compliant. I just left out the black pepper and substituted coconut cream for the heavy cream. It was still delicious! (and my kids had no idea I made the switch!) Thanks for a great recipe!
That sounds amazing!! Thank you so much for sharing! I am so glad it all worked out for you! XOXO
This one went to the top of my wife’s list of dinners for me to cook for her.
Love it
That is awesome you cook for her! I am glad it is a favorite! XOXO
Loved it! Can you send nutritional information?
Could you send nutritional info for the the Creamy Mushroom Thyme Chicken?
Does skinless or skin on chicken work best for this recipe?
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
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!
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
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.
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!
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!
i used boneless skinless chicken breasts and i still put it in for 20 minutes. came out perfectly. super juicy and tender!