Creamy Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Indulge in the comforting flavors of crispy chicken thighs paired with a decadent bacon mushroom thyme sauce.
Ingredients
Main Ingredients
- 6 pieces Bone-in, skin-on chicken thighs Boneless works too if preferred.
- 1 tablespoon Olive oil For browning.
- 2 tablespoons Unsalted butter Adds silkiness to the sauce.
- 4 slices Bacon, chopped Adds meaty depth; turkey bacon is a lighter substitute.
- 10 ounces Cremini or button mushrooms, sliced Use shiitake for more umami.
- 3 cloves Garlic, minced For aromatic lift.
- 2 teaspoons Fresh thyme leaves Bright herbaceous notes; substitute rosemary for a bolder flavor.
- 1 cup Chicken stock Use low-sodium for better control.
- 3/4 cup Heavy cream For a healthier option, try half-and-half or coconut cream.
- 1 teaspoon Dijon mustard Balances the richness.
- 1 tablespoon Nutritional yeast (optional) Adds cheesy flavor without dairy.
- 1/2 teaspoon Lemon zest Brightens the sauce.
Instructions
Preparation
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add thighs skin-side down and cook for 6–8 minutes until deeply golden.
- Flip the chicken and cook for 4 more minutes, then transfer to a plate.
- Lower the heat to medium and add the chopped bacon, cooking until crisp for about 4–5 minutes.
- Remove some bacon fat if excessive, leaving approximately 1 tablespoon in the pan.
- Add butter, then the sliced mushrooms to the pan. Sauté until mushrooms release their juices and turn golden, about 5–7 minutes.
- Stir in the minced garlic and thyme, cooking until fragrant.
Cooking
- Pour chicken stock into the skillet, scraping up the browned bits from the pan.
- Stir in Dijon mustard, then return the chicken to the skillet, nestling thighs into the sauce.
- Simmer covered for 15 minutes until chicken reaches 165°F internal temperature and the sauce slightly reduces.
- Remove chicken to a platter. Stir heavy cream into the skillet and simmer for 3–4 minutes until the sauce is silky.
- Finish with lemon zest and adjust seasoning as needed.
- Spoon sauce and mushrooms over the thighs and serve warm.
Notes
For a festive meal, deglaze with a splash of white wine before adding stock and add a tablespoon of chopped parsley at the end. Make it lighter by swapping heavy cream for half-and-half or Greek yogurt.