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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
I made this chicken last night and it was delicious! When my husband likes a new recipe, he says, “This is a keeper.” He loved it, too.
Sandi, I am so glad the recipe was enjoyed! Thank you for sharing such a cute comment and the 5-star review! 🙂
Would it be fine to make these just in the oven and not put on skillet first?
Yes, you can skip the step of searing the chicken in the skillet first, and just put it in the oven to cook.
I’m keto and GF and this was awesome! Fed the hubby and 3 kids and grandparents and EVERYONE said add it to the rotation! I used a huge family pack of thighs and doubled the sauce.
Loralie, I am so glad the recipe was enjoyed! Thank you for taking the time to share your positive feedback - I really appreciate it!! 🙂
I don’t eat pork can I use turkey bacon ?
Yes, you can!
We really enjoyed this recipe! I did add sautéed onions, 2 tbsp Dijon mustard, and another cup of cream. Very good! Thank you
Garra, I am glad the recipe was a success! Love your additions. Thank you for taking the time to share your feedback and the 5-star review! 🙂
Very good. I love the fresh thyme. I also added a bit of fresh sage and spinach. Served with rice. It was lovely.
Brenda, I love your additions of fresh sage and spinach - so good!
Hi do you think this would work with full fat coconut milk in place of the cream?
Jenny, yes, this will work really well with unsweetened coconut milk.
Really really loved it didn’t use bacon but my family loved it
I am glad you gave this recipe a try and enjoyed it! 🙂
The fresh thyme really shines as the star of this dish.
The Italian seasoning is also well placed.
Absolutely delicious, and so simple, thank you for sharing.
Sharis, I am so glad you liked this recipe. I agree - fresh thyme adds so much flavor to this dish. Thank you for taking the time to share such a positive comment - I appreciate it! 🙂
Nice and easy. Very tasty.
Happy to hear it!
Made this tonight, delicious! I used 1 cup heavy whipping cream and about 3 ounces of cream cheese and dash of milk. I like lots of sauce and only had one cup whipping cream. Also used a little paprika in sauce, just a little, and instead of white mushrooms used baby Bella’s. Thanks!
I am so glad you liked it! Thank you so much for stopping by and taking the time to share such a positive comment!
Just made this dish, haven’t tried it yet but I am sure it will be delicious based on the smell. Didn’t have thighs so I used drumsticks; didn’t have bacon but I had bacon fat. Used bacon fat with a little avocado oil where oil was needed. Thanks so much.
Lesley, glad you liked this dish! Thank you for stopping by and taking the time to share your feedback and a 5-star review. I really appreciate it! 🙂
Any way I could use almond or oat milk…cannot use regular milk??
I use plant base cream or vegan cream cheese
Could this be made ahead an hour or so before a dinner party to avoid last minute work.
Yes, you can. I think skin-on, bone-in chicken thighs are quite forgiving for making it ahead and reheating.
Coconut milk or cream would be a better substitution.
sounds wonderful...all i have is breast. i'm sure it will good,
Yes, chicken breasts will work great. Enjoy!
Just made this. It was super easy to make and is one of my favorites! Comfort food!
Jennifer, I am so glad to hear that! Thank you for the comment!
Made it tonight! Delicious, but I added 2 cups of heavy cream because my family loves sauce to put over rice!!
Hii it was so good thanks
Glad you liked it! 🙂
This is one delicious skillet to make! My family loves it, thank you for sharing!!