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
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! KETO friendly, high-fat, low-carb, gluten free chicken recipe.
- 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.
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
Really great recipe. Lots of flavor and so simple to make. Browning the chicken in the pan first made this really great crust for the mushroom sauce. I will definitely be making this again!
Vanessa, I am so happy to hear that! Glad you liked this recipe!
the recipe is delicious but I can’t figure out how you’re coming to the nutritional breakdown. My calculations, with the cream and the vegetable oil puts it closer to 1000 calories. Even calculating using boneless skinless chicken breast comes out more than 609 calories per serving. What am I missing? How did you calculate these numbers?
My site uses a program that calculates the calories based on the ingredients list.
Lenora, did you put how many servings the recipe has? That could of definitely inflated the calories, if you’re not dividing it by 4. I used my own nutritional calculation program and it came out extremely close to what is in the post.
Going to try this recipe. Can we use chicken breast as well?
You can use chicken breasts. Watch the cooking time and check the chicken for doneness regularly. Chicken breasts usually cook faster than chicken thighs.
Can you use dried thyme instead my market is out.
You can use dried thyme, but do try this recipe with fresh thyme, as well! I love this recipe the best with fresh thyme!
My family loves it!
So happy to hear that!
Made this yesterday, very easy and delicious.
Thank you!
I made this and tweaked it a bit. I only had boneless skinless chicken thighs, so I just fried them up in some olive oil. The mushroom sauce, I added 1T of full fat cream cheese, I also added sautéed half dried tomatos in Italian seasoning and olive oil. Then threw in a bunch of baby spinach! This was delicious!!!!
Wow, you made some delicious changes! Love the idea of adding cream cheese, sun-dried tomatoes, and spinach!
Hi there, quick question…I read the Nutrition Facts, is one serving one piece of chicken? Tim planning on making this dish soon, it looks delicious!
Yes, one serving is one chicken thigh. Enjoy!
Nice and easy recipe! Made with boneless, skinless chicken breasts. Will make again but add chopped onion and a bit of acid – either dry white wine or lemon juice. Also reduce the cream sauce more. But very enjoyable and super flavor to effort ratio! ☺️