These chicken thighs are seared until the skin is golden, finished in the oven, and served in a creamy bacon, mushroom, and thyme sauce. Cooking the sauce in the same skillet captures the browned chicken flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon vegetable or olive oil
- 6 ounces white or cremini mushrooms, sliced
- 4 slices bacon, cooked and chopped
- 1 cup heavy cream
- 5 sprigs fresh thyme, plus more for serving
How to Make Creamy Bacon Mushroom Chicken Thighs
- Prepare. Preheat the oven to 350°F (175°C). Pat the chicken dry and season with half the salt, pepper, and Italian seasoning.
- Sear. Heat the oil in a large oven-safe skillet over medium-high heat. Add the thighs skin-side down and cook without moving for about 5 minutes, until golden. Turn and cook for 2 minutes.
- Finish in the oven. Transfer the skillet to the oven, or move the chicken to a lined baking sheet. Bake for 20 to 25 minutes, until the thickest part reaches 165°F (74°C).
- Brown the mushrooms. While the chicken bakes, pour off excess fat, leaving about 1 tablespoon in the skillet. Add the mushrooms in one layer and cook for 4 to 5 minutes until browned.
- Make the sauce. Stir in the bacon, heavy cream, thyme, and remaining salt. Bring just to a gentle simmer, then reduce the heat. Cook for 3 to 5 minutes until the sauce lightly coats a spoon.
- Combine. Return the cooked chicken and any juices to the skillet. Spoon sauce over the thighs and simmer gently for 1 to 2 minutes.
Helpful Tips
- Dry skin browns better, so do not skip patting the chicken.
- Do not crowd mushrooms; they need contact with the pan to caramelize.
- Keep cream at a gentle simmer rather than a hard boil.
- Check temperature near the bone without touching it.
Serving Ideas
Serve with mashed potatoes, rice, pasta, green beans, or garlic-rosemary roasted potatoes.
Round Out the Dinner
Spoon the sauce over garlic-rosemary roasted potatoes, or add the fresh quinoa and feta salad on the side. More poultry dinners are available in Chicken Recipes.
Storage and Reheating
Refrigerate within 2 hours and use within 3 to 4 days. Reheat gently over low heat until the chicken reaches 165°F (74°C). Avoid boiling the cream sauce because it can separate.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes. They cook faster, so begin checking the temperature after about 15 minutes in the oven.
Why is my sauce thin?
Simmer it uncovered for a few additional minutes. It will also thicken slightly as it cools.
Creamy Bacon Mushroom Thyme Chicken Thighs
Indulge in these delicious chicken thighs cooked to perfection in a rich and creamy bacon, mushroom, and thyme sauce. A satisfying and flavorful main course that’s sure to impress!
- 4 chicken thighs, skin-on, bone-in
- 1 teaspoon salt (for chicken)
- 1 teaspoon black pepper (for chicken)
- 1-2 teaspoons Italian seasoning (or a mix of basil, thyme, oregano)
- 2 tablespoons vegetable oil (divided)
- 6 ounces white mushrooms, sliced
- 4-5 slices bacon, fried and chopped
- 1 cup heavy cream
- 1 teaspoon salt (for sauce)
- 5 sprigs fresh thyme
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs generously with 1 teaspoon of salt, 1 teaspoon of black pepper, and the Italian seasoning. Ensure they are well coated.
- Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat.
- Place the seasoned chicken thighs, skin-side down, into the hot skillet. Sear for about 5 minutes until the skin is nicely browned and crispy.
- Transfer the seared chicken thighs to a lined baking sheet, skin-side up.
- Place the baking sheet with chicken into the preheated oven and bake for 20-25 minutes, or until fully cooked through and the internal temperature reaches 165°F (74°C).
- While the chicken bakes, return the same skillet to medium-high heat. If needed, add the remaining 1 tablespoon of vegetable oil.
- Add the sliced white mushrooms to the skillet and spread them out. Cook for about 3 minutes until they begin to caramelize.
- Stir in the chopped, fried bacon with the mushrooms.
- Pour in the heavy cream, add 1 teaspoon of salt, and the fresh thyme sprigs to the skillet.
- Bring the sauce to a boil, then immediately reduce the heat to low. Let it simmer and reduce for about 2 minutes until it thickens slightly.
- Once the chicken is cooked, remove it from the oven.
- Add the cooked chicken thighs back into the skillet with the creamy bacon mushroom thyme sauce. Spoon the delicious sauce over the chicken.
- Serve immediately and enjoy!
Use an instant-read thermometer near the thickest part of the thigh; chicken is safe at 165°F/74°C. Add the cream over moderate heat so the sauce stays smooth. Keep leftovers for 3–4 days.