PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This recipe is one of the best chicken thighs recipes. It is keto-friendly, high fat, low carb, and gluten-free, but never short in flavour! Tender and juicy chicken in a bed of rich, delicious, and creamy bacon mushroom and thyme sauce.
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.
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, and cook for approximately 25 minutes or until the skin of the chicken is nicely browned.
Step 4: To a foil-lined baking sheet, transfer the chicken thighs, skin-side up. Place in the preheated oven and bake for about 20 minutes or until the chicken thighs are no longer pink in the centre and cooked through.
Step 5: To make the mushrooms sauce: In a large skillet, heat the vegetable oil over medium heat. Add the mushrooms to the hot skillet and cook for about 3 minutes, flipping once. Now, add the chopped cooked bacon followed by the heavy cream, ⅛ tsp salt, and snipped fresh thyme. Bring everything to a boil. Stir and quickly decrease the heat to a simmer. Continue to cook the sauce over very low heat for about 2 minutes until the sauce has been lightly reduced. If needed, season with more salt.
Step 6: To the skillet with the sauce, add the cooked chicken thighs. Spoon the sauce and mushrooms over the chicken.
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.
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, and cook for approximately 25 minutes or until the skin of the chicken is nicely browned.
Step 4: To a foil-lined baking sheet, transfer the chicken thighs, skin-side up. Place in the preheated oven and bake for about 20 minutes or until the chicken thighs are no longer pink in the centre and cooked through.
Step 5: To make the mushrooms sauce: In a large skillet, heat the vegetable oil over medium heat. Add the mushrooms to the hot skillet and cook for about 3 minutes, flipping once. Now, add the chopped cooked bacon followed by the heavy cream, ⅛ tsp salt, and snipped fresh thyme. Bring everything to a boil. Stir and quickly decrease the heat to a simmer. Continue to cook the sauce over very low heat for about 2 minutes until the sauce has been lightly reduced. If needed, season with more salt.
Step 6: To the skillet with the sauce, add the cooked chicken thighs. Spoon the sauce and mushrooms over the chicken.
