PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
You’ll not believe how simple ingredients can make the best meals! This chicken dish is proof of that. Lush chicken thighs smothered in an insanely delicious, creamy bacon mushroom thyme sauce! Enjoy a keto-friendly, low-carb, high fat, and gluten-free dinner at home with this easy and quick chicken recipe.
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 of bacon, cooked, chopped
1 c. heavy cream
6 ounces of white mushrooms
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 (mix of dried thyme, oregano, and other herbs).
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. To the hot oil, add the chicken thighs, skin-side down. Sear for about 5 minutes until nicely brown.
Step 4: To a baking sheet lined with foil, transfer the chicken thighs, skin-side up. Place in the preheated oven and bake for about 20 minutes or until cooked through and no longer pink in the middle.
Step 5: While baking the chicken thighs, make the mushroom sauce. Start by heating a large skillet with vegetable oil over medium heat. Then, add the sliced mushroom and cook for about 3 minutes, filling only once. Next, add the chopped bacon along with the heavy cream, ⅛ tsp salt and snipped fresh thyme. Bring the sauce to a boil. Stir and quickly decrease the heat to a simmer. Simmer over very low heat for about 2 minutes until the sauce has slightly reduced. To taste, season with more salt.
Step 6: Remove the chicken thighs from the oven when done and transfer the cooked chicken thighs into the skillet. Spoon the sauce and mushrooms over.
Step 7: Serve warm. Enjoy!
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 of bacon, cooked, chopped
- 1 c. heavy cream
- 6 ounces of white mushrooms
- 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 (mix of dried thyme, oregano, and other herbs).
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. To the hot oil, add the chicken thighs, skin-side down. Sear for about 5 minutes until nicely brown.
Step 4: To a baking sheet lined with foil, transfer the chicken thighs, skin-side up. Place in the preheated oven and bake for about 20 minutes or until cooked through and no longer pink in the middle.
Step 5: While baking the chicken thighs, make the mushroom sauce. Start by heating a large skillet with vegetable oil over medium heat. Then, add the sliced mushroom and cook for about 3 minutes, filling only once. Next, add the chopped bacon along with the heavy cream, ⅛ tsp salt and snipped fresh thyme. Bring the sauce to a boil. Stir and quickly decrease the heat to a simmer. Simmer over very low heat for about 2 minutes until the sauce has slightly reduced. To taste, season with more salt.
Step 6: Remove the chicken thighs from the oven when done and transfer the cooked chicken thighs into the skillet. Spoon the sauce and mushrooms over.
Step 7: Serve warm. Enjoy!
