If cozy dinners are your thing, these creamy bacon mushroom thyme chicken thighs need to happen soon. Between the crispy chicken skin, smoky bacon, and creamy mushroom sauce, every bite tastes richandsavory. Perfect for spooning over mashed potatoes!
The Magic of One Pan Chicken
One Pan: Everything cooks in a single skillet, which means less cleanup and more time enjoying that creamy bacon mushroom sauce.Recipe Update! You talked, I listened. I added more cream to make the sauce a little saucier and more to go around. Perfect With All Your Favorite Sides: Spoon that rich, savory sauce over mashed potatoes, pasta, rice, or crusty bread.A Reader’s ReviewA friend and I made it, and we loved it! We talked about even making a bit more sauce and serving the chicken and sauce over pasta. Even her kids left nothing left. Can’t wait to make it again.
JaniceBacon Mushroom Thyme Chicken Ingredients
Save Time With the Bacon: Pre-cooked bacon is great, or you can cook chopped bacon right in the skillet before adding the chicken for even more flavor.Use the Bacon Grease: Swap the olive oil for bacon drippings when cooking the mushrooms to add extra smoky richness to the sauce.Taste Before Adding Extra Salt: Bacon can add saltiness, so it’s best to let the sauce thicken first, then taste and adjust if needed.Thyme: I prefer fresh thyme, but 1 teaspoon of dried thyme works.
How to Make Bacon Mushroom Thyme Chicken
Once the chicken thighs are cooked, everything comes together quickly. The mushrooms soak up all the good flavor left behind. The bacon adds smoky flavor. And the cream brings it all into a smooth sauce. From there, it’s just a few minutes until everything is bubbling together and ready to serve.
Season the Chicken: Preheat the oven to 350ºF. Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with Italian seasoning, salt, and pepper, then add them skin-side down to the pan. Sear and Bake: Cook the chicken skin-side down for 3-4 minutes per side, until browned and crispy, then transfer the skillet to the oven. Bake for 18-22 minutes until the chicken’s internal temperature reaches 165ºF. Remove the chicken to a plate and set aside.Sauté the Mushrooms: Heat the olive oil in the same skillet, then add the mushrooms. Cook for 3-4 minutes over medium heat, stirring frequently until softened.Make the Cream Sauce: Add the bacon, cream, salt, pepper, garlic powder, and thyme to the skillet. Bring to a simmer and continue cooking until the sauce thickens, about 4-5 minutes.Add Chicken and Serve: Add the chicken back to the skillet and cook for 2-3 minutes until the chicken is fully heated through. Serve the mushroom thyme chicken immediately.
Instant Pot Instructions
I recommend removing the skin before cooking since it tends to turn rubbery in the Instant Pot.
Sear: Sear the chicken for 3-4 minutes. Add it to the Instant Pot with 1 cup of water. Cook: Cook for 10 minutes using the “meat” function, then do a manual release. Sauce & Serve: Add the cooked chicken to the sauce before serving.
Print>
Creamy Bacon Mushroom Thyme Chicken
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Creamy mushroom bacon thyme chicken is made with tender chicken, crispy bacon, buttery mushrooms, and fresh thyme simmered in a rich creamy sauce.Course Dinner, entree, main, Main Course, main dishCuisine American, Italian, Italian AmericanKeyword bacon mushroom chicken, bacon mushroom thyme chicken, bacon mushroom thyme chicken thighs, bacon mushroom thyme sauce, Creamy Bacon Mushroom Thyme Chicken, creamy bacon mushroom thyme chicken recipe, mushroom thyme chickenPrep Time 10 minutesminutesCook Time 40 minutesminutesTotal Time 50 minutesminutesServings 4servingsCalories 839kcalAuthor Alyssa RiversEquipment
Heavy-bottomed skillet, or cast iron panIngredients
4bone-in, skin-on chicken thighs1tablespoonolive oil2teaspoonsItalian seasoningteaspoonsaltteaspoonground black pepperSauce
1tablespoonolive oil8ouncessliced white mushrooms6slicescooked and chopped baconabout ½ cup1 ½cupsheavy cream1tablespoonfresh thyme1teaspoongarlic powderteaspoonsaltteaspoonpepperInstructions
Preheat the oven to 350 degrees Fahrenheit. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 bone-in, skin-on chicken thighs with 2 teaspoons Italian seasoning½ teaspoon salt, and ¼ teaspoon ground black pepperCook the chicken skin-side down for each side of the chicken for 3-4 minutes until browned and crispy, then transfer the skillet into the oven. Bake for 18-22 minutes until the chicken reaches 165 degrees Fahrenheit on a thermometer. Remove the chicken to a plate and set aside. Heat 1 tablespoon olive oil in the same skillet, then add 8 ounces sliced white mushrooms. Cook for 3-4 minutes over medium heat, stirring frequently until softened. Add 6 slices cooked and chopped bacon1 ½ cups heavy cream1 tablespoon fresh thyme1 teaspoon garlic powder½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Bring to a simmer, and continue to cook until the sauce starts to thicken, about 4-5 minutes. Add the chicken back to the skillet and cook for 2-3 minutes until the chicken is fully heated through. Serve immediately.Notes
Leftover and Make Ahead InstructionsFridge: Store leftovers in an airtight container for up to 5 days.Reheat: Microwave in 30-second intervals.Freezer: I don’t recommend freezing this, since the mushrooms, bacon, and chicken skin will all lose their texture once thawed.Make Ahead: You may sear the chicken a few hours ahead of time and keep it in the refrigerator in an airtight container; just be sure the chicken reaches 165ºF in the oven before adding it to the sauce.Nutrition
Calories: 839kcalCarbohydrates: 7gProtein: 32gFat: 77gSaturated Fat: 32gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 264mgSodium: 939mgPotassium: 662mgFiber: 1gSugar: 4gVitamin A: 1538IUVitamin C: 5mgCalcium: 99mgIron: 2mg
More Easy One-Pan Chicken Recipes
Dinner
One-Pan Irish Chicken
1 hour 45 minutes
Dinner
Creamy Tuscan Garlic Chicken
25 minutes
Dinner
Thai Peanut Skillet Chicken
30 minutes
Dinner
