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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 for dinner tonight. Amazing! I added minced garlic, parmesan cheese, and spinach to the sauce! Turned out so great! My husband loved it too.
Was great, will be making this again.
Made this with boneless skinless thighs. It was good but sauce not as flavorful as I expected kind of runny and I simmered it way longer than instructed. I’m not a hug fan of thighs . Maybe next time would add some garlic onions.
I thought the same thing. I added garlic, spinach, pepper jack cheese (just a little to thicken sauce), paprika and cream cheese. This made a big difference.
I plan to make using boneless, skinless thighs because that’s what I have on hand. Anyone tried this? This sounds delish!
I made it with skin and bone in and it was incredible. I didn’t have mushrooms but it was great all the same... tonight I’m making it with no skin.... hopefully comes out just as good!
Awesome dish! I subbed fresh rosemary for the tyme and added green onions and garlic to the sauce.
Can I substitute the heavy cream for something else? I’m very excited to try it I just don’t have any heavy cream....
Delicious! My new favourite go-to chicken recipe! Thank you for sharing!
My husband and I both love this recipe. Thank you so much for posting it❤️
Lovely the whole family enjoyed this I put a teaspoon of oil to fry the mushrooms I couldn’t see where it says on the recipe
Can you use chicken breast instead?
Yes, you can. Keep in mind that boneless skinless chicken breasts cook faster than bone-in skin-on chicken thighs.
I'm a little lazy.... hate dishes. I cooked the bacon. Drained on paper towel in a paper bowl. Set side. Browned seasoned chicken. Set aside on paper plate. Added the mushrooms and some sliced scallions until tender. Poured in the heavy cream and cooked bacon and cooked until slightly thickened. Pushed aside sauce and put the chicken back in. Covered with lid and cooked 35 minutes in a 350° oven. Yummmmmm!!!!
Thank you, Julie, for your comment! So happy you tried this recipe and enjoyed it!
Hi Julia! Can you simmer the thighs in the sauce for a while? Will the sauce get too thick? Wondering how far ahead of time I can make this for company?
The sauce will get too thick if you simmer for longer than indicated in the recipe. If the sauce does get thick, thin it out with the chicken broth or vegetable broth.
Had this for dinner. It was a hit! Thank you will make it again.
You are very welcome!
Hello Julie, I have recently signed up on Pintrest, which brought me to you re: this recipe. It sounds So good! I want to cook it for dinner tonight: company coming.
I am trying to print it out, but, sorry, I do not see a "print" option.
I love this recipe so much! This time though, I changed it up. I made stoup. (Stew/soup). I used boneless thighs, seasoned with oregano, thyme, salt, pepper, and garlic and browned in butter in cast iron skillet. Once browned in both sides I cut into bite sized pieces and returned to the skillet to cook through. In a Dutch oven I browned mushrooms in butter, added to chicken skillet once caramelized. Meanwhile, butcher cut bacon baking in oven. In Dutch oven I added chopped onion, carrots, and celery to sauté. Then added chicken broth, heavy cream, chopped bacon, chicken, mushrooms, and a handful of fresh thyme leaves (a must!). Simmered first about an hour. Best. Soup. Ever. Thank you for these wonderful flavors!
Kristi, your soup sounds delicious! I agree fresh thyme leaves are a must here! Thank you so much for sharing such a detailed and thoughtful comment.