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
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
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.
I made this tonight, serving it over mashed cauliflower, and it was delicious. My husband (not Keto) and I never like baked chicken, but the crispy skin and that decadent sauce made a big difference.
Very delicious and just the right amount of seasonings. My family loved it! I would like to print it out, but am unable too. ☹️
Your recipe easily accomplishes the same heightened flavor and sophistication of a similar—but much more involved—dish from Bon Appetit that I’ve made for years. I used crimini mushrooms and deglazed them with cooking sherry. And because I used small, boneless, skinless thighs instead, I cooked them on the stove and deglazed them with a little white wine. You know it’s an excellent recipe when it stands up to small tweaks. Well done. Thank you.
Thank you so much for such a positive comment! Glad you enjoyed the recipe. Love that you used sherry to deglaze the mushrooms.
And, yes, skinless, boneless chicken thighs are great for cooking on the stovetop - they cook pretty fast.
This has always been a hit with my family! I sauté a few garlic cloves before adding the mushrooms for a little extra flavor!
Courtney, I am so glad you like this recipe! 🙂 I love adding extra garlic cloves - adds so much more flavor!
Extra? It doesn't call for any.
Am I dumb? How do you keep the skin from sticking to the skillet? I literally just watched all the skin rip off the thighs. Help!
I had that happen to me too. The only way to prevent it is to heat the skillet hot enough and also add enough olive oil (or butter) so that the skin doesn't stick.