Description
Indulge in juicy Chicken Thighs with a delectable Creamy Bacon Mushroom Thyme Sauce recipe. Learn how to create this savory dish that’s perfect for any meal!
Ingredients
- 4 chicken thighs, skin-on, bone-in
- 1 tablespoon (15 ml) vegetable oil
- Salt and pepper
- 1 teaspoon (5 ml) Italian seasoning (dried thyme, oregano)
- 6 oz (170 g) white mushrooms
- 1 cup (240 ml) beef bacon, cooked, chopped
- 1 cup (240 ml) heavy cream
- 1/8 teaspoon (1 ml) salt
- 5 sprigs fresh thyme
Instructions
- Set your oven to 350°F to warm up.
- Rub salt, pepper, and the Italian herb blend onto both sides of the chicken thighs.
- Warm vegetable oil over medium-high heat in a large pan. Place the chicken thighs in the pan with the skin facing down. Cook until the skin is nicely browned, about 5 minutes.
- Move the chicken thighs, skin side up, to a baking sheet lined with foil, and place in the oven at 350°F. Bake for roughly 20 minutes until the chicken is thoroughly cooked and no longer pink inside.
- While the chicken is baking, prepare the mushroom sauce:
- In a large pan, heat vegetable oil over medium heat. Add sliced mushrooms without adding salt, allowing them to caramelize. Cook for around 3 minutes, turning them once.
- Stir in the chopped, cooked bacon.
- Pour in the heavy cream, add ⅛ teaspoon of salt, and the fresh thyme leaves. Bring the mixture to a boil, then lower the heat to a simmer. Let it simmer gently for about 2 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust salt if necessary.
- Once the chicken is fully baked and cooked through, transfer the chicken thighs to the pan with the sauce. Spoon the sauce and mushrooms over the top of the chicken thighs.
Notes
- Season mushrooms with salt after caramelizing to prevent excess water release.
- Substitute heavy cream with half-and-half or whole milk for a richer sauce (adjust cooking time).
- Enhance sauce flavor with a splash of or chicken broth, garnish with parsley or Parmesan cheese before serving.
