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4.94 from 30 votes

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American, Italian, Italian American
Keyword: bacon mushroom chicken, bacon mushroom thyme chicken, bacon mushroom thyme chicken thighs, bacon mushroom thyme sauce, Creamy Bacon Mushroom Thyme Chicken, creamy bacon mushroom thyme chicken recipe, mushroom thyme chicken
Servings: 4 servings
Author: Alyssa Rivers

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: 839kcal | Carbohydrates: 7g | Protein: 32g | Fat: 77g | Saturated Fat: 32g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 264mg | Sodium: 939mg | Potassium: 662mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1538IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg

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