Creamy Bacon Mushroom Thyme Chicken
I’ve made a few variations of this delicious recipe over time: switching out the thighs for breasts, mushroom for spinach or removing the bacon all together to accommodate guests. No matter my approach, the response has always been incredibly favorable.
A MUST try it!
I encourage you to start with this basic recipe to see how the bacon and thyme add to the amazing flavor, and play with it from there.
Prep Time: 10 Mins | Cook Time: 30 Mins
Chicken Ingredients:
• 4 bone-in chicken thighs or 2 chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons Italian seasoning
• salt and pepper
Creamy Bacon Mushroom Thyme Sauce Ingredients:
• 1 tablespoon olive oil
• 8 ounces white mushrooms sliced
• 5 slices bacon cooked and crumbled
• 1 cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme (stems removed)
Instructions:
• Preheat oven to 350 degrees.
• Heat a large skillet to medium-high heat. Add the chicken thighs (or breasts) and season with Italian seasoning, salt and pepper. Pan sear each side of the chicken for 1-2 minutes until brown and place skillet in the oven. Bake for 25-30 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
• Add olive oil to the skillet and sauté the mushrooms until soft. Add the cooked bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken.
• Add chicken to the creamy sauce for another minute, and serve immediately.
Because I’m not big on potatoes and pastas, I’ve had trouble pairing this entrée with the perfect side dish, so I’d love to hear your suggestions. Don’t forget to tag me on your wonderful masterpieces!
