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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
Dang this looks so delicious!
This recipe was so delicious! I actually made it a little differently by making the chicken with the way the recipe called for. Then I made the sauce with both milk and cream and made it thicker with a flour roux and topped it over some bow tie pasta. My family went crazy for this! Thank you again for the recipe!
This recipe was amazing. Came out great. I forgot to cook my bacon b4 hand, cooked it along with mushrooms, (although I had to remove them to get bacon crispy)but it was okay. I'll know for next time. .thx
Looks delicious and similar to an old recipe that I have. I will try this one. I love the addition of the caramelized mushrooms and, of course, the bacon is definitely going to add to the flavor.
How do you think this would taste with boneless pork loin chops instead of chicken thighs?
It would be equally awesome with chops.
I have got to say...this mushroom sauce was freaking awesome!!! I have a picky 5 y/o eater who ate rice w/ it on it. it!
I could eat the whole lot in one sitting. OMG that is good and I had to change it up because I didn't have cream. Well, I had sour cream so I used that. YUM! Thanks for a very tasty recipe.
This is an awesome recipe. I doubled the recipe. I used a regular pack of bacon. I guess it was 10-12 slices of bacon. Before I added the sauce back onto the chicken, I just added sliced tomatoes. Then I put the sauce on as instructed, and put it back in the oven for about 4 minutes . It was delicious. Everyone love it. I definitely will make it again soon.
I just made this and it is excellent! So tasty!
Yummy. Made this tonight, substituted chicken breasts and served on a bed of spinach... it is so good. Thanks for the recipe... 🙂
I was wondering if you could add white wine to this sauce? If so, at what point would you add it? It looks soooo good. Can't wait to try it.
I am not sure wine would be a good addition here, with mushrooms and bacon.
Did all the same but with chicken thighs. Delicious! Thank you so much for the recipe!
Great - I am glad you liked it!
This does look amazing! I'm wondering...could the thighs be browned , then added to the sauce and simmered for a few minutes to finish cooking?
Yes, it could be done, but you'd be surprised that it actually takes quite a long time to cook chicken thighs on stove top (very much unlike chicken breasts). I did a recipe similar to this one on stove top - here is the link: Skillet chicken with bacon cream sauce
I just finished eating this . The sauce on the plate is still warm and I am tempted to lick the plate. Thank you so much for this oh so delicious recipe. It is elegant enough to serve guests.... But it might just be too good to share!
Thank you, Vicki!
I very rarely comment on recipes, but this was so delicious that I have to leave one. I didn't have fresh thyme on hand, so I used dried thyme and it was still a really great dinner, especially for someone like me who has to eat ketogenically. I served it with green beans and ended up scooping some of the sauce up on my green beans as well. So good!
Thank you - green beans sound like a great side dish for this type of recipe. Makes me want to make these again and serve them with the green beans!