Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce – this is one of the best chicken thigh recipes I ever made. Easy, delicious, and perfect for bone-in, skin-on chicken thighs!
Chicken thighs are baked to perfection and then complemented with flavorful creamy mushroom and bacon sauce with lots of fresh thyme. Pure comfort food – chicken dark meat is always delicious in a creamy sauce!
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:
MY OTHER VIDEOS
How to cook bone-in, skin-on chicken thighs:
Start by browning the chicken thighs in a large skillet, then bake them in the oven, for about 20 minutes until completely cooked through.
How to make Creamy Bacon Mushroom Thyme Sauce:
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:
Add the cream and snipped fresh thyme to bacon and mushrooms, and make the delicious sauce:
Spoon the sauce over the cooked chicken thighs, and your dinner is ready!
One of the best recipes to cook chicken thighs is to smother them in a creamy bacon mushroom and thyme sauce. So easy and yummy!
- 4 chicken thighs , skin-on, bone-in
- 1 tablespoon vegetable oil
- salt and pepper
- 1 teaspoon Italian seasoning dried thyme, oregano
- 6 oz white mushrooms
- 5 slices bacon cooked, chopped
- 1 cup heavy cream
- 1/8 teaspoon salt
- 5 sprigs fresh thyme
- Preheat oven to 350 F.
- 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.
- 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.
- In the mean time, make the mushrooms sauce:
- 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.
- Add chopped cooked bacon to the skillet.
- 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.
- 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.
Wow! Incredible! My husband was very impressed!
Thank you! 🙂
Tasted very nice but would have to be one of the unhealthiest recipes I’ve tried in a while – so much fat!
This is NOT SOMETHING you will eat every day, no. 🙂 But it’s a great comfort food that you can eat sometimes.
It’s a perfect keto recipe!
Enjoy!
Why cook it, the ingredients are quite clear.. I found it delicious , especially on a cold snowy night like we have tonight !! Yum
Thank you, Sharon! So glad you liked it! 🙂
Can we use coconut milk instead of heavy cream?
I am not sure coconut milk will taste good with bacon.
Omg this is absolutely amazing!
Just finished and I’m about to enjoy some.
Thank you so much!
What did you serve it with? Rice?
Yes, you can serve this with rice, or baked potatoes. You can also serve this over greens, such as cooked spinach, cooked Swiss Chard, or steamed asparagus.
Great recipe!!! I served it with roasted root veggies (heirloom carrots and “candy” (orange/yellow) beats) and mushroom risotto. I halved the mushrooms for the sauce and compensated with wild mushrooms in the risotto. Very nice!
Your side dishes sound super delicious! Love the idea of roasted heirloom carrots and orange and yellow beets. I bet it looked so pretty! Mushroom risotto sounds yummy!
So glad you liked it! 🙂
DOES ANYONE KNOW WHAT THE CARB COUNT IS ON THIS DISH
Vegetable oil is not Keto. Use Olive oil, Avocado oil or butter, lard or duck fat
We like it
Wow! This is DEVINE! My husband and I just started Keto and this is definitely a weekly night supper for our family! I substituted olive oil for the vegetable oil to keep it Keto-friendly. I served it with bacon wrapped asparagus, but cauliflower rice would be a great addition too. Hubby & kiddo approved! Thanks for the pin.
So glad you like this recipe! Bacon wrapped asparagus and cauliflower rice sounds delicious as side dishes to this chicken!
I am also following the keto diet. I added baby spinach to the mushroom, bacon cream sauce for some added fiber. Would you happen to have the nutritional information for this dish? It would be greatly appreciated.
I just added the nutrition label to the recipe box. Enjoy the recipe!
This meal was absolutely delicious! I made it just as it stated in the directions. I just wish there was more sauce because it is so delicious I could drink it !!!
I’d eliminate the vegetable oil and use butter, lard, duck fat, bacon fat, avocado oil or Coconut oil or another heart healthy oil instead of the vegetable oils like canola, sunflower, safflower, corn oil because theyre made with highly GMOd products, petroleum by products and WAY too much Omega 6 (causes inflammation in the body when not in perfect balance with Omega 3)