These chicken thighs are juicy and covered in a creamy sauce filled with savory bacon and mushrooms. The hint of thyme adds a lovely twist that makes this dish feel special!
Honestly, who doesn’t love bacon? This sauce is so good, I sometimes find myself wanting to pour it over everything! It’s a hit for family dinners or cozy nights in.
I love making this dish because it’s pretty simple. Just sear the chicken, whip up the sauce, and you’re set! Serve it with some rice or pasta, and dinner is ready!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for their juiciness and flavor. If you prefer, boneless thighs work too, but they may cook faster, so keep an eye on them.
Bacon: Bacon adds a delicious richness. Turkey bacon is a great lighter option, or you could skip it entirely and use olive oil instead.
Mushrooms: Cremini or button mushrooms are perfect, but you could swap them with shiitake or portobello for a deeper flavor. Just make sure to slice them evenly for even cooking.
Heavy Cream: This makes the sauce rich and creamy. For a lighter version, you can use half-and-half or a non-dairy milk with a bit of cornstarch to thicken it.
Thyme: Dried thyme is super convenient, but fresh thyme brings a brighter flavor. Either works, so go with what you have on hand!
How Do I Get the Chicken Skin Perfectly Crispy?
Getting crispy chicken skin is essential for a great texture. Here are my tips to help you succeed:
- Start with a hot skillet. Preheat it before adding the chicken to ensure it sizzles and sears properly.
- Don’t overcrowd the skillet. If needed, cook in batches to avoid steaming the chicken.
- Allow the chicken to sear without moving it for the full time (about 5-6 minutes) to develop a nice crust.
- Always return the chicken to the pan skin side up. This helps keep the skin crispy as it bakes.
How to Make Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Ingredients You’ll Need:
For The Chicken and Sauce:
- 4 chicken thighs (bone-in, skin-on)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 strips of bacon, chopped
- 8 ounces mushrooms, sliced (cremini or button mushrooms)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese (optional)
- Fresh thyme for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes for prep and then around 25-30 minutes to cook, bringing the total time to around 45 minutes. The chicken will be crispy and full of flavor, thanks to the creamy sauce enriched with bacon and mushrooms, making it well worth the wait!
Step-by-Step Instructions:
1. Prepare the Oven and Chicken:
First, preheat your oven to 400°F (200°C). While it is warming up, season the chicken thighs generously with salt and pepper on both sides. This will help enhance the flavors as they cook!
2. Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium-high heat. When the oil is hot, carefully add the chicken thighs, skin side down. Sear them for about 5-6 minutes until they turn a beautiful golden brown. Flip them over and sear the other side for another 5 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Bacon:
In the same skillet, add the chopped bacon pieces. Cook until they’re crispy and golden. This might take just a few minutes. Once done, remove the bacon and set it aside, but keep those tasty bacon drippings in the skillet!
4. Sauté the Veggies:
Now, add the sliced mushrooms to the skillet and sauté them for about 5 minutes until they begin to brown. Once they do, mix in the minced garlic and cook for an additional minute until it’s fragrant and delicious!
5. Make the Creamy Sauce:
Pour in the chicken broth, making sure to scrape up any browned bits stuck to the bottom of the skillet—they add great flavor! Next, add in the heavy cream, dried thyme, and Dijon mustard, stirring well until everything is combined. Bring this mixture to a gentle simmer—it will smell amazing!
6. Combine and Bake:
Return the chicken thighs to the skillet, placing them skin side up. Spoon some of that creamy sauce over the chicken to keep it moist and flavorful. Now, transfer the skillet to your preheated oven and let it bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
7. Finishing Touches:
If you’re using Parmesan cheese, sprinkle it over the chicken in the last 5 minutes of baking for an extra layer of flavor. When done, carefully remove the skillet from the oven—watch out, it’s hot!
8. Serve and Enjoy:
Garnish with fresh thyme if you’d like. Serve the chicken hot, drizzled with the creamy sauce and accompanied by your favorite sides. Enjoy your delicious meal!
Can I Use Skinless Chicken Thighs?
Yes, you can use skinless chicken thighs! Just be aware that they may not get as crispy and might require a shorter cooking time. Adjust the cooking time and check for doneness around the 15-20 minute mark to ensure they don’t dry out.
What If I Don’t Have Heavy Cream?
If heavy cream isn’t available, you can substitute it with half-and-half or a mixture of milk and butter (1 cup of milk plus 2 tablespoons of melted butter). Keep in mind, the sauce will be less rich, so you might want to thicken it with a bit of cornstarch mixed in water if you prefer a creamier texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat, stirring occasionally to prevent the sauce from separating. You can also add a splash of chicken broth or cream to help with reheating.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to toss in other vegetables like spinach, peas, or broccoli during the last few minutes of cooking. Just ensure they are cut into small pieces so they cook through without needing a longer time in the oven.
