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! This is KETO friendly, high-fat, low-carb, gluten free chicken recipe.
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!
What makes this chicken recipe KETO friendly
- This meal contains high amount of fat from heavy creamy, chicken thighs, and bacon. All these ingredients have high fat, low sugar content.
- Mushrooms are extremely low-carb and a great way to add flavor to keto recipe.
- This recipe contains foods that are high in protein but low in carb, such as chicken thighs.
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:
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!
Other KETO friendly chicken recipes
Broccoli Bacon Cheddar Chicken Bake
Bacon Cream Cheese Cheddar Chicken
KETO friendly pork recipes
Bacon and Mushroom Smothered Pork Chops
Low Carb Creamy Pork Chops in Parmesan Sauce
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Ingredients
Chicken thighs
- 4 chicken thighs , skin-on, bone-in
- 1 tablespoon vegetable oil
- salt and pepper
- 1 teaspoon Italian seasoning dried thyme, oregano
Mushroom sauce
- 6 oz white mushrooms
- 5 slices bacon cooked, chopped
- 1 cup heavy cream
- ⅛ teaspoon salt
- 5 sprigs fresh thyme
Instructions
- 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, ⅛ 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.
Video
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
What I have been cooking in my kitchen:
3 Years Ago: Chicken Penne Pasta and Mushrooms with Vodka Sauce
4 Years Ago: Creamy Chicken Mushroom Pasta with Basil and Garlic
5 Years Ago: Banana Walnut Bread
This chicken was very good. We thoroughly enjoyed it! My husband's first comment was, "mommy this is a keeper". I agree wholeheartedly! Thank you for sharing.
We LOVED this dish -- my whole kitchen smelled amazing while it was cooking. i served it with parmesan crusted asparagus and carolina gold rice. DELICIOUS!
Excellent. I may have cooked a little too much bacon. ( used thick cut)
Also used boneless skinless thighs. Less work when dining. Overall a great supper.
Thank you so much for your review - I appreciate it! 🙂
This was AMAZING! I followed the recipe exactly other than adding sliced onions with the mushrooms. I served it over rice so I doubled the sauce. All 3 of us LOVED it. Thank you for a great recipe. This is a keeper for sure.
Hi Amanda, I love the addition of onions and that you serve this over rice. so yummy! ❤️
I cooked the chicken in a fry pan to brown. Plated it and put on the side while I made the sauce in the pan. I did add some onions and Costco’s Bacon crumbles to the pan along with the other ingredients plus Parmesan/Romano cheese. Once done I added the chicken back into the pan to simmer on low until chicken was fully cooked. I layered with rice, chicken and pored the sauce on top. My family and I totally enjoyed this recipe. Will be definitely be making it again!
I love the way you prepared it - thank you for sharing your process! ❤️ This is delicious with rice!
This is my go-to chicken thigh recipe. We love it. It never fails to impress.
Thanks for sharing it.
Wow, Barb, I am so flattered! 🙂 Thank you for your wonderful review!
Made this as a pasta and added onions to the mushrooms to caramelize, made enough for left overs and my family finished it in one night! definitely adding this to top household favourites. Served with roasted cauliflower and broccoli for some more veggies 🙂 thank you!
Yay, Danika, glad it was a hit! I love the addition of mushrooms to the sauce!
Julia. Could you have your recipes download for a recipe size card. I have been re writing ✍️ all. Just made the chicken and creamy mushrooms sauce. Absolutely delicious and my 93 year old mom went back for seconds . She doesn't eat much anymore. Thank you and let me know how to get your recipes on card size
Hi Linda, have you tried using the print buttons (at the top of the recipe or within the recipe card?). It should give you a clean recipe card view like this and then you can scale it down when printing to any size you want. For example, here is the recipe card for this particula recipe:
https://juliasalbum.com/wprm_print/chicken-thighs-with-creamy-bacon-mushroom-thyme-sauce
Delicious! Cooked for 25 min as one person suggested. Added some paprika for a darker color sauce and served with pasta. Whole family requested again!
Jen, I love your tweaks - thank you for sharing them! 🙂