easy chicken thighs & creamy bacon mushroom sauce.

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I loved this Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce. It is so easy for a weeknight or weekend meal or when things get back to normal, for a friends gathering. Thighs are economical and I personally prefer the chicken thigh over the chicken breast because of the juiciness. These thighs are juicy and delicious with this mushroom cream sauce.

easy chicken thighs & creamy bacon mushroom sauce.

Seasoned with just salt and pepper and Italian Seasoning these delicious baked chicken thighs yield crispy yet tender, succulent results! The Italian Seasoning gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Add the mushrooms and cream sauce, and this recipe is to die for!

I did cook these in a non stick skillet that I could slide into the oven to finish. I love the carbon steel non stick skillets! Here is a link for a carbon steel I love: https://amzn.to/2SBdOCO

I served these with sauteed spinach. Here’s the link for my recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Along with this Roasted Garlic and Cauliflower Mash which is delicious. Here’s the link for my recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Here’s the recipe for this delicious meal. Hope you enjoy this!

Chicken Thighs & Creamy Mushroom Bacon Sauce

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Chicken Thighs

• 4 chicken thigs, skin on and bone in
• 1 tbsp extra virgin olive oilor the bacon drippings
• salt and pepper
• Italian Seasoning, Dried

Mushroom Sauce

• 5 slices bacon
• 6-8 oz button mushrooms or baby bella, sliced
• 1-2 cups heavy cream
• salt and pepper to taste
• Fresh Thyme
• 3 tbsp butter
• 1 tbsp extra virgin olive oil

Method

 

For the Chicken

1. Preheat the oven to 350 degrees F. 

   Cook the bacon in a skillet until crisp and set aside.  

   Salt and pepper the chicken thighs on both sides and sprinkle with the Italian Seasoning. Add the chicken skin side down in the same skillet you cooked the bacon for 5-7 minutes until nicely browned.  If you don’t want to cook them in the bacon drippings, you can remove, wipe the skillet clean and add extra virgin olive oil. 

   Transfer the chicken, skin side up, to a sheet pan and bake for about 20 minutes or until the internal temperature reaches 165 degrees. 

For the Mushroom Sauce

1. Discard the bacon drippings and wipe the skillet clean.  Add the butter and olive oil and heat adding the mushrooms. Lightly season the mushrooms with a little salt and pepper, you can adjust later. Cook the mushrooms until they are slightly caramelized, about 5 minutes. 

   Add the bacon that has been chopped to the skillet.  Add the heavy cream, starting with one cup and add more as you need.  I used about 2 cups.  Add the Thyme, bring to a boil and reduce to simmer and continue to cook until the sauce has reduced.  Check for salt.  

   Add the chicken thighs and the pan drippings to the mushroom and bacon sauce, spooning the sauce and mushrooms on top of the chicken thighs.