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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
Amazing made it last night only change I did was used boneless skinless thighs and added asparagus!
Great recipe. Used bonless skinless Chicken Thighs because that is what I had on hand. I am a huge garlic fan. Next time I will add garlic when cooking the mushrooms.
Made it tonight. Added spring onions to the sauce, and used chicken breast portions, quartered. Perfect.
This was an instant hit at my house. I sent it to my daughters and sister. All have agreed it was a hit at their homes too. Thank you for sharing this recipe!!
Excellent entree! Lightly sprinkled 2 tablespoons of chipotle flavoring. Super yummy and tender. First time using thyme so thanks for the recipe Super Chef!
Easy and delicious !!
Just had this for dinner. So good I may have it for breakfast. Thanks for the recipe.
Could you substitute the heavy cream with coconut cream?
Outstanding recipe. I added some chicken broth to the mushroom mixture, otherwise followed the recipe exactly. So easy and outstanding taste. Will definitely make again.
This recipe looks amazing! I only have boneless skinless breasts on hand. What adjustments to cooking time would I need to make?
This was so good! I used baby portabella mushrooms and butter instead of oil for the mushrooms, because that's what I had on hand. The whole family, including the kids, loved it. I plan to make it for extended family soon. (None of us areactually on a keto diet.)
Excellent dinner!! I used boneless skinless thighs, because I had them on hand. I also added onions & garlic to the mushrooms. SO good!!! Thank you for sharing the recipe! My sister is making it this weekend too!
Made this last night. I also added fresh garlic. Absolutely a delicious recipe. I can’t wait to make it again Thanks for sharing
This is a very quick and easy recipe!
I absolutely love this recipe. I make it exactly as instructed. It’s probably my most favorite chicken recipe! Thanks for posting!
Giving this 4 stars because the directions weren't totally clear, but this dish was great - easy and fairly quick for a chicken thigh recipe. Directions are confusing when it says to transfer chicken to the "foil-lined baking sheet" as if there had been a direction to prepare a foil-lined baking sheet.
I made this recipe almost exactly as described except that I added a small chopped onion to the vegetables (saute for 3-5 min before adding the mushrooms), I removed the skin from the bone-in thighs (didn't miss it), and I didn't have fresh thyme, so I used dried.. I used the pre-cooked bacon from the grocery store for this - perfect application so you don't have to get another pan dirty cooking bacon.
There's lots of flavor in the sauce - the bacon adds a kick. I debated adding garlic, but ended up with the onion, and that was a good call. Maybe I'll try garlic and onion next time. There definitely will be a next time.