PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This is another chicken recipe you should never miss! Treat your loved ones with the best, KETO friendly, high-fat, low-carb, gluten-free chicken that’s packed with amazing flavours and smothered in a luscious creamy mushroom and bacon sauce with loads of fresh thyme.
Ingredients
Chicken thighs:
1 tbsp vegetable oil
4 chicken thighs, skin-on, bone-in
1 tsp Italian seasoning dried thyme, oregano
salt and pepper
Mushroom sauce:
5 slices bacon cooked, chopped
6 ounces white mushrooms
1 c. heavy cream
5 sprigs of fresh thyme
⅛ tsp salt
How to make Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Generously season all sides of the chicken thighs with salt, pepper, and Italian herb seasoning mix (a mixture of dried thyme, oregano, and other herbs).
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet, skin-side down. Sear the chicken for approximately 5 minutes until nicely browned.
Step 4: To the foil-lined baking sheet, transfer the chicken thighs, skin-side up. Continue baking for additional 20 minutes at 350 degrees F or until cooked through and the chicken thighs are no longer pink in the middle.
Step 5: To make the mushroom sauce, heat the vegetable oil over medium heat in a large skillet. Add the sliced mushrooms to the hot oil and cook for approximately 3 minutes, flipping once. Then, add the chopped bacon.
Step 6: To the skillet, add the heavy creamy, ⅛ tsp salt and snipped fresh thyme. Bring everything to a boil and stir. Once boiling, quickly decrease the heat and simmer for about 2 minutes until the sauce has reduced a little and the flavours blend. If needed, add more salt to the sauce.
Step 7: Add the cooked chicken thighs to the skillet and spoon the sauce and mushrooms over.
Nutrition Facts:
Amount per Serving: Calories 609, Fat 55g 85%, Saturated Fat 25g 156%, Cholesterol 210mg 70%, Sodium 366mg 16%, Potassium 465mg 13%, Carbohydrates 4g 1%, Protein 24g 48%, Vitamin A 1020IU 20%, Vitamin C 3.2mg 4%, Calcium 61mg 6%, Iron 1.5mg 8%
Ingredients
- Chicken thighs:
- 1 tbsp vegetable oil
- 4 chicken thighs, skin-on, bone-in
- 1 tsp Italian seasoning dried thyme, oregano
- salt and pepper
- Mushroom sauce:
- 5 slices bacon cooked, chopped
- 6 ounces white mushrooms
- 1 c. heavy cream
- 5 sprigs of fresh thyme
- ⅛ tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Generously season all sides of the chicken thighs with salt, pepper, and Italian herb seasoning mix (a mixture of dried thyme, oregano, and other herbs).
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet, skin-side down. Sear the chicken for approximately 5 minutes until nicely browned.
Step 4: To the foil-lined baking sheet, transfer the chicken thighs, skin-side up. Continue baking for additional 20 minutes at 350 degrees F or until cooked through and the chicken thighs are no longer pink in the middle.
Step 5: To make the mushroom sauce, heat the vegetable oil over medium heat in a large skillet. Add the sliced mushrooms to the hot oil and cook for approximately 3 minutes, flipping once. Then, add the chopped bacon.
Step 6: To the skillet, add the heavy creamy, ⅛ tsp salt and snipped fresh thyme. Bring everything to a boil and stir. Once boiling, quickly decrease the heat and simmer for about 2 minutes until the sauce has reduced a little and the flavours blend. If needed, add more salt to the sauce.
Step 7: Add the cooked chicken thighs to the skillet and spoon the sauce and mushrooms over.
