Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
I fell in love right away with these Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce at first bite! This recipe was by far the best recipe for chicken thighs, I have ever tried. The amazing flavor of the sauce is a sure winner! Just imagine chicken, bacon, and cream in one dish. Isn’t it delicious? Well, you just have to try this recipe and taste perfection yourself. Enjoy!
Ingredients:
Chicken thighs:
1 tsp Italian seasoning dried thyme, oregano
salt and pepper
4 chicken thighs, skin-on, bone-in
1 tbsp vegetable oil
Mushroom sauce:
1 c heavy cream
6 ounces white mushrooms
5 sprigs of fresh thyme
⅛ tsp salt
5 slices bacon, cooked, chopped
Directions:
For the Chicken:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Cover the inside of a baking sheet with aluminum foil.
Sprinkle Italian herb seasoning mix, salt, and pepper over the chicken thighs. Toss until completely coated.
Place a large skillet on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.
Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn brown. Transfer them onto the prepared baking sheet and arrange them in a single layer skin-side up.
Place the baking sheet in the preheated oven and bake the chicken thighs for about 20 minutes.
For the Mushroom Sauce:
Place a large skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot. Add mushrooms, then sauté for a few minutes until soft.
Add the bacon, then cook for a few minutes as well until crispy.
Add freshly chopped thyme, 1/8 tsp of salt, and heavy cream. Stir and allow the mixture to boil.
Turn the heat down to low, then simmer the sauce for 2 minutes. Remove from the heat.
Remove the chicken thighs from the oven and put them into the skillet with the sauce. Toss to coat.
Serve right away. Enjoy!
Nutrition Facts:
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
- salt and pepper
- 4 chicken thighs, skin-on, bone-in
- 1 tbsp vegetable oil
- Mushroom sauce:
- 1 c heavy cream
- 6 ounces white mushrooms
- 5 sprigs of fresh thyme
- ⅛ tsp salt
- 5 slices bacon, cooked, chopped
Instructions
For the Chicken:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Cover the inside of a baking sheet with aluminum foil.
Sprinkle Italian herb seasoning mix, salt, and pepper over the chicken thighs. Toss until completely coated.
Place a large skillet on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.
Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn brown. Transfer them onto the prepared baking sheet and arrange them in a single layer skin-side up.
Place the baking sheet in the preheated oven and bake the chicken thighs for about 20 minutes.
For the Mushroom Sauce:
Place a large skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot. Add mushrooms, then sauté for a few minutes until soft.
Add the bacon, then cook for a few minutes as well until crispy.
Add freshly chopped thyme, 1/8 tsp of salt, and heavy cream. Stir and allow the mixture to boil.
Turn the heat down to low, then simmer the sauce for 2 minutes. Remove from the heat.
Remove the chicken thighs from the oven and put them into the skillet with the sauce. Toss to coat.
Serve right away. Enjoy!
