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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!
OMGosh forehead slap! That’s the bacon!!
Sooooo good! I added a little grated parmesan cheese to the sauce. Served on a bed of rice. Outstanding!!!!
I make this with pork chops and the extra sauce is outstanding on a baked potato.
Have made this recipe often for years. Everybody loves it.
I made this recipe with my aspiring chef 10 year old ?. He rocked it! We paired it with roasted asparagus and mashed potatoes….simple comfort food. It was so delish and the fresh thyme played with your senses. A definite keeper. 45 mins of food prep and cooking and then we sat down for a awesome family meal. I had a glass of white wine with mine. Thx Alyssa. Will be making again. Great blogging for providing inspiration for my son and I.
Best. Recipe. EVER.
Five stars!! This was a hit with me and my boyfriend. We’re doing keto and it was perfect. I was able to put five thighs in the pan instead of 4 and I’m glad I did; the boyfriend wolfed three of them down. I made this with roasted Brussel sprouts (I poured some of the left over bacon fat over the top – yum!) They went perfectly with the meal. Definitely saving this one!
This is definitely a keeper! All of the flavors blend together deliciously. I’ll be making this often.
This dish is amazing! I meal prep a lot (cooking 3 lbs of bacon & freezing. cleaning & slicing chicken breasts & freezing) It makes meal making so much quicker. Everyone is busy, so when I saw this recipe, I knew I could make this with little work. I pulled homemade cream of mushroom soup and cooked bacon from the freezer. Browned the chicken with the seasonings listed & it was ready for the oven in 20 minutes max. Quick and easy for a weeknight meal. This would also be good as a large casserole for a couple of meals. Husband approved.
OMG Alyssa this recipe is FABULOUS!! Ignore Margo, she obviously doesn’t know good food when she tastes it. I omitted the bacon because we didn’t have any and it was still great! I used boneless, skinless chicken breasts because my son doesn’t like thighs and everyone loved it. I believe this would be awesome using pork chops too. The Creamy sauce will be a go to around my house and it is so easy to double it. Thank you so much Alyssa, keep cooking and keep blogging!!
What could you use instead of mushrooms my daughter-in-law doesn’t like them?. I was thinking about broccoli or julienned carrots.
I had a hard time with mushrooms too but you can use broccoli or carrots. That sounds delicious as well.
Made this tonight-delish!! Sautéed the chicken in the bacon grease then put in oven- decadent!!!
I made this recipe twice now
DELICIOUS
Love the flavours and easy to make
Made it with mashed potatoes and the second time with rice
Great dish
Makes me look like a pro ????
We made this with skinless split chicken breast and cooked it on the grill with grilled zucchini (brushed with olive oil and just salt and pepper). Also added baby spinach to the sauce for a bit more color and nutrition. Had to use dried thyme but it was still fabulous!
Thank you for sharing this great recipe! We loved it!
Can this recipe be frozen?
It is great frozen. Enjoy!
This is so good! My husband kept moaning thru dinner and he is a picky eater.Thanks for the new meal.