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Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

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Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce – baked chicken thighs perfectly complemented with flavorful mushroom and bacon sauce. Pure comfort food – chicken dark meat is delicious in a creamy sauce!

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Fresh thyme is key in this recipe. I used about 5 sprigs of snipped fresh thyme, and also a couple of sprigs more for garnish, on top of chicken thighs and mushrooms:

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Start by browning the chicken thighs in a large skillet, then bake them in the oven, for about 20 minutes until completely cooked through.

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In the mean time, while the chicken thighs bake, start making the sauce by cooking the mushrooms and combining them with the chopped cooked bacon:

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Add the cream and snipped fresh thyme to bacon and mushrooms, and make the delicious sauce:

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Spoon the sauce over the cooked chicken thighs, and your dinner is ready!

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Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Total Time: 40 minutes

Yield: 4 servings

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce


    Chicken thighs
  • 4 chicken thighs
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 1 teaspoon Italian herb seasoning (dried thyme, oregano)
  • Mushroom sauce
  • 6 oz white mushrooms
  • 5 slices bacon, cooked, chopped
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 5 sprigs snipped fresh thyme


  1. Preheat oven to 350 F.
  2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
  3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
  4. In the mean time, make the mushrooms sauce:
  5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
  6. Add chopped cooked bacon to the skillet.
  7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
  8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

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{ 92 comments… add one }
  • Liz March 12, 2016, 10:06 am

    Thank you for the nice recipe.

  • Meghan March 27, 2016, 10:24 am

    Ooh this looks delicious! I happen to have all of the ingredients on hand too! 🙂 I’ll definitely be making this dish this week!

  • Kitty March 28, 2016, 10:21 pm

    Looks so creamy! Saved it to Pinterest!

  • Sylvieann April 25, 2016, 3:48 pm

    Julia, if the recipe tasted as good as your photographs, this would be the most pinned recipe on Pinterest! Congratulations on mastering photography, wish I could too. And your chicken preparation was an excellent presentation. But I am pinning for recipes, and it looks pretty good too. Thanks for sharing and I will be making this soon.

    • Julia June 28, 2016, 11:57 pm

      Thank you for your super sweet comment! 🙂

  • Allison Phillips May 3, 2016, 5:06 pm

    Do you think boneless skinless thighs would work as well?

    • Meghan Ardire June 27, 2016, 8:01 pm

      I used boneless skinless (that’s what I get for sending my husband to the store at the last minute) and it was really good. I’m sure it’s even better with the skin though.

      • Julia June 29, 2016, 1:17 pm

        Yes, boneless, skinless chicken thighs will work too – I’ve been cooking them a lot lately. You can skip the baking step completely, as the boneless, skinless chicken thighs are thinner and you can just cook them on the stove top until cooked through, and then make the sauce and add them back.

  • Seg S. May 11, 2016, 7:55 pm

    I made this over the weekend and it was sooooo good!! It actually looked like your photos, too! Chicken thighs are just so very delicious.

  • Amelie Moore May 12, 2016, 3:03 am

    The Chicken texture & color is beautiful! Its Saucy & tempting.

  • Tosha May 15, 2016, 1:25 pm

    This…was…delicious! I made a Rosemary focaccia bread with it to get every last drop of creamy goodness. Next time I think I will toss some fresh fettuccini in the sauce, but it would be good over mashed red potatoes or wild rice too. (Can you tell I need something to soak up all that good sauce!)

  • Carley May 16, 2016, 3:39 pm

    I made this and OOOOOMG IS IT AMAZING!!!!!! I added garlic salt to mine and a little extra cream … I also let it boil twice and then summer for about 5 to let everything marinate … PHENOMENAL!!!!

    • Julia May 25, 2016, 8:33 pm

      Carley – so glad you liked it! Love garlic! I bet garlic salt gave a nice extra flavor!

  • Rachel May 17, 2016, 9:32 pm

    This turned out great! Served it with mashed potatoes to sop up that delicious sauce! Only slight change I made was to sauté shallots along with the mushrooms. Thanks for the recipe; I’ll be making it again!

    • Julia May 25, 2016, 8:32 pm

      Rachel – thank you! So happy you liked it! What a great idea to serve this with mashed potatoes. And sauteed shallots sounds super delicious too!

  • Danyel May 21, 2016, 7:03 pm

    I doubled this and used boneless, skinless thighs. I peeled off ten pieces of bacon and cut the whole thing into thin strips and then tossed them in the dutch oven and cooked until they were done. I strained the bacon pieces with a sieve and poured the remaining grease into a liquid measuring cup so I could use the bacon grease to brown the chicken and cook the mushrooms instead of using vegetable oil. This was amazing! My whole family loved it, I shared it on Facebook and will definitely make again. Thank you for this recipe!

    • Julia May 25, 2016, 8:31 pm

      Thank you, Danyel! I am glad you liked it! I am starting to really like boneless, skinless thighs, and your version of this recipe sounds so delicious! Will have to try this again with boneless skinless chicken thighs.

  • alistairville June 1, 2016, 7:16 pm

    I cooked this two nights ago – and had the chicken we didn’t eat then – for lunch today – cold – and super delicious. I think I made this almost exactly as the recipe specified, with just the addition of a little rice bran oil while cooking the bacon. Omg, omg, so delicious. When I got home this afternoon a I got accusednof having eaten the leftovers (actually, totally true). Thus is a great recipe. The only thing that isn’t true is anything to do with “crispyness”. Yup, so much tastiness, but, no crispy skin. Then again, I think many others have made the same point. Plus, who the heck cares – I preferred the soft skin subsequent to basting. Maybe the chef could tell us whether or not to cook in over with lid on the Le Creuset? I put lid on- an loved how moist and tender this came out.

    • Julia June 28, 2016, 11:57 pm

      Thank you! No, the skin on the chicken thighs would not be crispy once you spoon the cream sauce on top. 🙂 I baked the chicken thighs on a foil-lined baking sheet, so I obviously did not use any lid. But, you could bake these in the pan with the lid on (oven-safe) and these will come out just as great!

  • Carole June 3, 2016, 10:57 am

    Do you think you could make the sauce and chicken ahead and then assemble?

    • Julia June 28, 2016, 11:51 pm

      You could – but I would be very careful to reheat the sauce – do it on the stove top only (not in microwave), and be ready to add extra liquid (milk or half and half) to water down the thickened (after being refrigerated) sauce.

  • Sharilyn June 7, 2016, 7:34 pm

    Just had this for dinner. It may be one of the best things I’ve ever made! So delicious. Served it with riced cauliflower. Amazing. A++++. Thank you!

    • Julia June 28, 2016, 11:49 pm

      Thank you, Sharilyn! People who comment (you!) come up with the best side dish ideas ever! Rice cauliflower sounds delicious!

  • Sunshine June 14, 2016, 11:42 pm

    So delicious! Even my 4 year old approved, he is hesitant to try new things, but the bacon sold him:) Who knew that putting these few things together would make such a wonderful sauce! Will definitely make it again!

  • Meghan Ardire June 27, 2016, 7:58 pm

    I very rarely comment on recipes, but this was so delicious that I have to leave one. I didn’t have fresh thyme on hand, so I used dried thyme and it was still a really great dinner, especially for someone like me who has to eat ketogenically. I served it with green beans and ended up scooping some of the sauce up on my green beans as well. So good!

    • Julia June 28, 2016, 11:48 pm

      Thank you – green beans sound like a great side dish for this type of recipe. Makes me want to make these again and serve them with the green beans!

  • Vicki June 28, 2016, 7:10 pm

    I just finished eating this . The sauce on the plate is still warm and I am tempted to lick the plate. Thank you so much for this oh so delicious recipe. It is elegant enough to serve guests…. But it might just be too good to share!

    • Julia June 29, 2016, 12:56 pm

      Thank you, Vicki!

  • Debora Cadene July 2, 2016, 10:25 pm

    This does look amazing! I’m wondering…could the thighs be browned , then added to the sauce and simmered for a few minutes to finish cooking?

    • Julia July 5, 2016, 8:08 pm

      Yes, it could be done, but you’d be surprised that it actually takes quite a long time to cook chicken thighs on stove top (very much unlike chicken breasts). I did a recipe similar to this one on stove top – here is the link: Skillet chicken with bacon cream sauce

  • Ekaterina July 4, 2016, 1:55 pm

    Did all the same but with chicken thighs. Delicious! Thank you so much for the recipe!

    • Julia July 5, 2016, 7:58 pm

      Great – I am glad you liked it!

  • Nena July 6, 2016, 4:12 pm

    I was wondering if you could add white wine to this sauce? If so, at what point would you add it? It looks soooo good. Can’t wait to try it.

    • Julia July 8, 2016, 1:49 pm

      I am not sure wine would be a good addition here, with mushrooms and bacon.

  • Heidi July 10, 2016, 6:02 pm

    Yummy. Made this tonight, substituted chicken breasts and served on a bed of spinach… it is so good. Thanks for the recipe… 🙂

  • Jodie July 16, 2016, 9:20 pm

    I just made this and it is excellent! So tasty!

  • Crystal July 31, 2016, 9:29 pm

    This is an awesome recipe. I doubled the recipe. I used a regular pack of bacon. I guess it was 10-12 slices of bacon. Before I added the sauce back onto the chicken, I just added sliced tomatoes. Then I put the sauce on as instructed, and put it back in the oven for about 4 minutes . It was delicious. Everyone love it. I definitely will make it again soon.

  • Wendy August 1, 2016, 3:06 pm

    I could eat the whole lot in one sitting. OMG that is good and I had to change it up because I didn’t have cream. Well, I had sour cream so I used that. YUM! Thanks for a very tasty recipe.

  • Heather August 24, 2016, 7:33 pm

    I have got to say…this mushroom sauce was freaking awesome!!! I have a picky 5 y/o eater who ate rice w/ it on it. it!

  • Fran September 17, 2016, 2:17 pm

    How do you think this would taste with boneless pork loin chops instead of chicken thighs?

    • Cathy June 20, 2017, 8:12 pm

      It would be equally awesome with chops.

  • Patricia September 23, 2016, 5:04 pm

    Looks delicious and similar to an old recipe that I have. I will try this one. I love the addition of the caramelized mushrooms and, of course, the bacon is definitely going to add to the flavor.

  • Zelma September 24, 2016, 8:47 pm

    This recipe was amazing. Came out great. I forgot to cook my bacon b4 hand, cooked it along with mushrooms, (although I had to remove them to get bacon crispy)but it was okay. I’ll know for next time. .thx

  • Ema September 28, 2016, 5:12 pm

    This recipe was so delicious! I actually made it a little differently by making the chicken with the way the recipe called for. Then I made the sauce with both milk and cream and made it thicker with a flour roux and topped it over some bow tie pasta. My family went crazy for this! Thank you again for the recipe!

  • Marina October 18, 2016, 8:22 pm

    Dang this looks so delicious!

  • Happy October 24, 2016, 6:05 pm

    Regarding the chicken mushroom bacon creams entree…. what is in the cast iron skillet just before you add the chicken? It’s orange in color laying on the right side of the skillet. Kinda oblong shaped…..

  • Karen October 25, 2016, 1:31 pm

    My son is on a Modified Atkins Diet for epilepsy so he needs a lot of far in his diet and I have found it to be hard to find recipes that he likes. We all loved this one! I was wondering what the nutritional info is? Fat, carbs and protein. Thanks for your help!

  • Grace November 8, 2016, 2:59 pm

    This recipe was so delicious! I added leftover rotisserie chicken, frozen peas, lemon juice, and chili flakes for a little spice

    • Julia December 20, 2016, 5:40 pm

      Grace, those are great tips, thank you!

  • Bernadette November 21, 2016, 9:05 pm

    Julia, I want to make 14 pieces of chicken thighs. Can I cook all of them in the oven at once? Also for how long?

    • Julia December 17, 2016, 8:34 pm

      Yes, you can cook all chicken thighs on a very large baking sheet or on several baking sheets all at the same time (on the same rack) if your oven is large enough. Make sure not to overcrowd the baking sheet with chicken thighs, or they won’t brown well. If your oven is large enough, cook all chicken thighs on the same rack for the same amount of time. If your oven is small, do it in batches.

  • Katie December 3, 2016, 7:32 pm

    This was incredibly delicious!! – feels like a cheat meal on a keto diet! Thank you for sharing

    • Julia December 17, 2016, 7:47 pm

      Katie, I am so glad you liked it!

  • Mari Ann Szczublewski December 12, 2016, 6:29 pm

    Absolutely delicious. I served this on rice and I’ll bet it would be even better on pasta. We always vote on new recipes. Unanimous “do over”. Thanks for sharing!!

    • Julia December 17, 2016, 7:11 pm

      Thank you, Mari Ann! So glad to hear that this recipe was voted on so favorably by your family!

  • Emily January 16, 2017, 10:44 pm

    The sauce was divine! I normally cook my chicken this way already. I couldn’t help but eat spoonfuls of the sauce while the chicken cooked. Thank you it was perfect!

    • Julia January 31, 2017, 2:50 am

      Thank you, Emily! Great to hear you liked this recipe! I agree with you that you can just eat the sauce with spoonfuls as you’re cooking, so you have to be really careful or the sauce would be pretty much gone and you would be too full for dinner! 🙂

  • Rose January 21, 2017, 8:53 pm

    Can you use pancetta instead of bacon

    • Julia January 31, 2017, 1:56 am

      Yes, you can! I love pancetta! Also, pancetta cooks much faster than bacon, so keep that in mind.

  • Karla February 2, 2017, 8:41 pm

    Hi! Made this tonight and it was delicious! Thanks for the recipe!

    • Julia February 6, 2017, 3:11 am

      Happy to hear that! 🙂

  • TC February 19, 2017, 11:37 pm

    I made this tonight and it was fantastic!! I used jalapeño bacon instead of regular bacon and I added onion along with the mushroom. I can’t wait to make this again!!!

    • Julia March 12, 2017, 10:55 pm

      Thank you! I am glad you enjoyed it! Jalapeño bacon sounds delicious with the chicken thighs and the cream sauce!

  • Andrea February 28, 2017, 8:26 pm

    I made this and it was delicious! Thank you!

    • Julia March 11, 2017, 1:31 am

      Glad you liked it, Andrea! 🙂

  • Becca March 15, 2017, 1:23 pm

    How much dried thyme if you do t have fresh sprigs?

    • Becca March 15, 2017, 1:24 pm


    • Julia March 17, 2017, 3:11 am

      I would use 1/2 teaspoon of dry thyme in the mushroom sauce.

  • Cynthia March 26, 2017, 11:36 am

    My kids and I don’t eat mushrooms at all. Bacon with shallots and garlic for us. I love cream sauces and this is simple and delicious with the chicken. We have eaten ours with potatoes as well as pasta! Yummy

    • Julia March 29, 2017, 12:17 am

      So glad you liked the recipe! Potatoes and pasta are always a great side dish for a creamy sauce!

  • Kaiecie April 1, 2017, 12:44 pm

    LOVELY DISH! So lovely I did it twice…once for Sunday lunch (I added the green part of the spring onion for a bit more colour) with dauphinois potatoes and lots of asparagus, broccoli and trimmed green beans, and then again but tried to he more health conscious so I left out the potatoes and served green leafy veggies instead. Both versions disappeared before you could say “Boo!

  • Christy April 2, 2017, 7:39 am

    Me and my husband love this recipe. We have it every 2-3 weeks. Is there a way to thicken the sauce without messing up the flavor?

  • Lisa May 3, 2017, 9:16 am

    What is the nutritional calorie intake?

  • Sarah May 18, 2017, 8:19 pm

    Made this with bone in pork chops … cooked the thin chops completely on the stove. We all loved this recipe!!! Very good blend of flavors. Yummy – you can’t go wrong with this one. Thanks!

  • Sara Snyder Frost June 13, 2017, 7:33 pm

    Where can I find the nutrition information? Specifically carb count….

    Made this tonight and it was delish!!

  • Lulu July 3, 2017, 8:56 pm

    How many carbs are in this recipe

  • Kristyn August 16, 2017, 1:42 pm

    Carb count? Nutritional info??

  • Susan August 19, 2017, 8:11 am

    We cooked this last night. It is a winner!!

    • Julia November 3, 2017, 7:14 pm

      Thank you!!! So happy to hear that!!

  • Dee August 30, 2017, 7:15 pm

    4 chicken thighs doesn’t seem like 4 servings! One thigh a person?

    • Julia November 3, 2017, 6:03 pm

      Yes, with a side dish and a salad. Or, you can eat 2 chicken thighs if you like, too.

  • Leanne September 5, 2017, 12:02 am

    Do you think you could cook this in the slow cooker at all? X

    • Julia November 2, 2017, 4:29 pm

      Never tried it in a slow cooker.

  • Mandy Schroder September 8, 2017, 3:26 am

    This recipe is amazing. Delicious and so quick and easy to make. Thank you. I added a teaspoon of Smoked Chilli Pesto to my sauce, really good.

    • Julia November 2, 2017, 4:19 pm

      Thank you, Mandy! Glad you liked it! Smoked Chili Pesto sounds delicious!

  • brooke September 24, 2017, 9:13 am

    SO GOOD! thank you for sharing this recipe! no fresh thyme tho so i used dried. thanks again. this will be going in my handwritten cookbook for normal rotation

    • Julia October 31, 2017, 7:58 pm

      Thank you, Brooke! 🙂

  • jessica October 8, 2017, 7:17 pm

    OMG, I just made this and I have to say it is probably one of the best dishes I’ve ever made I did make a couple of changes however I did fry my mushrooms in a little bit of the Bacon Fat I did add some shallots I did add a little bit of Sherry and Italian seasoning and let it reduce before I added the cream just to kick it up a notch and I did double the sauce. In order to keep the skin on the chicken crispy I plated the sauce first, them placed the chicken on top. This is not your diet food, it’s a special occasion recipe, I am in heaven! What are you waiting for, go try this dish!!!

    • Julia October 31, 2017, 7:00 pm

      Jessica, thank you for such a nice comment! So glad you liked this chicken! Shallots are a great addition, as well as a bit of Sherry.

  • Tom October 29, 2017, 7:32 pm

    Made this with chicken breasts since I didn’t have thighs. Still turned out great. Wife and son ate em up!

    • Julia October 30, 2017, 5:03 pm

      Thank you! Good to know that the recipe worked with chicken breasts, too!

  • Jenny November 8, 2017, 4:30 pm

    Can I print the recipe with the picture? When I click on PRINT it shows up without the picture…I love to have the pics in my collection!

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