PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This keto-friendly dish deserves a loud round of applause. Incredibly easy to throw together and one of the best ways to cook chicken thighs. Not to mention, it’s also a low-carb and gluten-free chicken recipe. Try these juicy chicken thighs smothered in the most luscious creamy bacon mushroom thyme sauce very soon, and I’m pretty sure this will quickly become your family’s favourite!
Ingredients
Chicken thighs:
1 tsp Italian seasoning dried thyme, oregano
4 chicken thighs, skin-on, bone-in
1 tbsp vegetable oil
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 both sides of the chicken thighs with salt, pepper, and Italian herb seasoning mix. Meanwhile, in a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs to skillet skin-side-down and cook for approximately 5 minutes until the skin is nicely browned.
Step 3: 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 cooked through and no longer pink in the middle.
Step 4: To make the mushroom sauce, add the sliced mushrooms in a hot large skillet with vegetable oil. Cook the mushrooms for approximately 3 minutes over medium heat, flipping once. Now, add the chopped bacon followed by the heavy creamy, ⅛ tsp salt and snipped fresh thyme. Bring the sauce to a boil, stir, then quickly adjust the heat to very low and simmer for about 2 minutes, so the flavours blend, and until the sauce has slightly reduced. If needed, add more salt.
Step 5: Remove the baking sheet from the oven when the chicken thighs are done cooking. Add the chicken thighs to the skillet and spoon the sauce and mushrooms over. Serve right away. 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 tsp Italian seasoning dried thyme, oregano
- 4 chicken thighs, skin-on, bone-in
- 1 tbsp vegetable oil
- 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 both sides of the chicken thighs with salt, pepper, and Italian herb seasoning mix. Meanwhile, in a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs to skillet skin-side-down and cook for approximately 5 minutes until the skin is nicely browned.
Step 3: 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 cooked through and no longer pink in the middle.
Step 4: To make the mushroom sauce, add the sliced mushrooms in a hot large skillet with vegetable oil. Cook the mushrooms for approximately 3 minutes over medium heat, flipping once. Now, add the chopped bacon followed by the heavy creamy, ⅛ tsp salt and snipped fresh thyme. Bring the sauce to a boil, stir, then quickly adjust the heat to very low and simmer for about 2 minutes, so the flavours blend, and until the sauce has slightly reduced. If needed, add more salt.
Step 5: Remove the baking sheet from the oven when the chicken thighs are done cooking. Add the chicken thighs to the skillet and spoon the sauce and mushrooms over. Serve right away. Enjoy!
