Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce – this is one of the best chicken thigh recipes I ever made. Easy, delicious, and perfect for bone-in, skin-on chicken thighs! This is KETO friendly, high-fat, low-carb, gluten free chicken recipe.
Chicken thighs are baked to perfection and then complemented with flavorful creamy mushroom and bacon sauce with lots of fresh thyme. Pure comfort food – chicken dark meat is always delicious in a creamy sauce!
Fresh thyme is key in this recipe. I used about 5 sprigs of snipped fresh thyme, and also a couple of sprigs more for garnish, on top of chicken thighs and mushrooms:
The rich sauce alone of this dish is more than enough to satisfy your cravings today! Wait until you bite your teeth into the chicken. It is simply the best! Hard to resist, you will surely eat a lot of this!
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:
â…› tsp salt
1 c heavy cream
5 slices bacon, cooked, chopped
5 sprigs of fresh thyme
6 ounces white mushrooms
DIRECTIONS :
For the Chicken:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Sprinkle salt, Italian herb seasoning mix, and pepper over the chicken thighs. Rub each well until 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. Remove from the heat.
Cover the inside of a baking sheet with aluminum foil, then place the chicken thighs on it. 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 or until they turn brown.
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 the mushrooms into the hot skillet, then sauté for a few minutes until soft.
Add the bacon, then cook for a few minutes until crispy.
Add heavy cream, fresh thyme, and 1/8 tsp of salt. Stir everything until well blended. Let the mixture boil.
Turn the heat down to low, then simmer the sauce for about 2 minutes.
Remove the chicken thighs from the oven and place them into the skillet with the sauce. Toss to coat.
Serve and 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%