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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! Thyme-Infused Creamy Mushroom Bacon Chicken Thighs definitely will not disappoint and is sure to become a new favorite!
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.
Ingredients:
Chicken:
- 4 bone-in skin-on chicken thighs
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning dried thyme, oregano, or a blend
Mushroom Sauce:
- 6 oz white mushrooms sliced
- 5 slices bacon cooked and chopped
- 1 cup heavy cream
- ⅛ teaspoon salt or to taste
- 5 sprigs fresh thyme
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:
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare and Cook the Chicken:
- Season the chicken thighs generously on both sides with salt, pepper, and the Italian seasoning.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down in the skillet and cook for about 5 minutes, or until the skin is golden brown.
- Transfer the chicken thighs, skin-side up, to a foil-lined baking sheet. Bake in the preheated oven for about 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Make the Mushroom Sauce:
- While the chicken is baking, prepare the sauce. In the same skillet, heat a bit more vegetable oil over medium heat.
- Add the sliced mushrooms (without adding salt) and cook for about 3 minutes, flipping once to caramelize them.
- Stir in the chopped bacon.
- Add the heavy cream, ⅛ teaspoon of salt, and snipped fresh thyme. Bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 2 minutes, allowing the sauce to thicken slightly. Adjust salt if needed.
Serve:
- Once the chicken thighs are fully cooked, transfer them to the skillet with the mushroom sauce.
- Spoon the creamy mushroom bacon sauce over the chicken and serve warm.
More Recipe Suggestions:
Creamy Chicken, Mushroom, Spinach and Gnocchi
Skillet Chicken with Creamy Mushroom Sauce
Sun-Dried Tomato, Spinach, and Bacon Chicken
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Creamy Sun-Dried Tomato Chicken Thighs
Thyme-Infused Creamy Mushroom Bacon Chicken Thighs
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! Thyme-Infused Creamy Mushroom Bacon Chicken Thighs definitely will not disappoint and is sure to become a new favorite!
Servings 4 Servings
Equipment
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning dried thyme, oregano, or a blend
For the Mushroom Sauce:
- 6 oz white mushrooms sliced
- 5 slices bacon cooked and chopped
- 1 cup heavy cream
- ⅛ teaspoon salt or to taste
- 5 sprigs fresh thyme
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare and Cook the Chicken:
- Season the chicken thighs generously on both sides with salt, pepper, and the Italian seasoning.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down in the skillet and cook for about 5 minutes, or until the skin is golden brown.
- Transfer the chicken thighs, skin-side up, to a foil-lined baking sheet. Bake in the preheated oven for about 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Make the Mushroom Sauce:
- While the chicken is baking, prepare the sauce. In the same skillet, heat a bit more vegetable oil over medium heat.
- Add the sliced mushrooms (without adding salt) and cook for about 3 minutes, flipping once to caramelize them.
- Stir in the chopped bacon.
- Add the heavy cream, ⅛ teaspoon of salt, and snipped fresh thyme. Bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 2 minutes, allowing the sauce to thicken slightly. Adjust salt if needed.
Serve:
- Once the chicken thighs are fully cooked, transfer them to the skillet with the mushroom sauce.
- Spoon the creamy mushroom bacon sauce over the chicken and serve warm.
