• 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.