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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 made this recipe using the half/half method with some flour to thicken a little. I also used about 3 Tbs of Alouette Garlic and Herb cheese melted in the sauce. So wonderful!!!TY
This is now a standard in our house. We use more bacon and mushrooms than listed. Delicious!
This was so delicious! I did make a few adjustments to the recipe. I didn’t use the oven to cook the chicken, I just finished it in the pan and removed it to a plate to make the sauce. Used half & half instead of the heavy cream and used about a teaspoon of dried thyme instead of fresh. I also poured the chicken juices in the pan with the mushrooms to deglaze the pan a bit. I thought the dish needed a little color so I added a little bit of fresh baby spinach that I needed to use up. Served it over whole wheat spaghetti. Delicious!! The only thing I might do differently next time is to use the heavy cream since the half & half made the sauce a little thin (but still delicious).
can you replace the heavy cream with buttermilk?
I would replace it with half and half instead!
Hey, is there a way to modify the recipe if I don’t have a large skillet that can go in the oven?
I haven’t tried modifying this without a large skillet!
Love love love this. I serve it on cauliflower rice and it’s just perfect.
My son gave this recipe a score of 9.5/10 and said it would have had full marks if I’d been more heavy handed on the herbs, which is his preference. He’s already asking when I’m going to make it again, so that’s a result!
This looks absolutely delicious!!! So, what is the re ingredient yo see in the picture? Is that tomato or red bell pepper? I didn’t see either in the recipe, but there is definitely something red in there. I can’t wait to try this!!!
You may be seeing the red color of the fried bacon.
Delicious ?????????????????????????? Make it.
I made this last night and now I am sharing the recipe with all of my friends
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.
I made this tonight and my family loved it! Served it over a bed of spaghettini and it was perfect. Added a little bit of extra cream and spices to cover the pasta. 10/10!
This is very good! I was looking for a recipe to use chicken thighs and mushrooms and this was perfect! I’m the only one in the family that loves mushrooms so Thank You!
Made this before in a electric skillet… easy and was a hit for my dinner party!!
This was the best meal I have ever made! Delicious! Even my picky & YO liked it!
I’m going to make this tonight! I’m going to replace the heavy cream for 5% cream, I know it will change the taste some what but I’m on W/W and doing good! I will let you know the results! Or if you have any better suggestions, I’m open to try it! Thanks