Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

by 247tasty


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.


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%

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