Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
This is one of the best chicken thigh recipes I’ve ever made: Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce. Simple, tasty, and great for chicken thighs with bones and skin! This chicken recipe is heavy in fat, low in carbs, and gluten-free, so it’s good for KETO.
Creamy Bacon Mushroom Thyme Sauce on Chicken Thighs
A creamy bacon mushroom and thyme sauce is one of the best ways to prepare chicken thighs.So simple and tasty!This chicken recipe is high in fat, low in carbs, and gluten-free.
The chicken thighs are cooked perfectly and then topped with a tasty creamy mushroom and bacon sauce with a lot of fresh thyme. Chicken dark meat in a creamy sauce is the best comfort dish ever!
What about this chicken recipe makes it KETO friendly?
This meal has a lot of fat because it has heavy cream, chicken thighs, and bacon. All of these things have a lot of fat and not much sugar.
Mushrooms are very low in carbs and are a terrific way to add flavor to keto dishes.
Chicken thighs are one of the meals in this recipe that are high in protein and low in carbs.
Time and Servings
Time to get ready: 10 minutes
Time to cook: 30 minutes
Total Time: 40 minutes
Course: Main Course Cuisine: American
Four servings
609 kcal per serving
Ingredients
- 4 chicken thighs with skin and bones
- 1 tablespoon of vegetable oil
- salt
- pepper
- 1 teaspoon of Italian spice, which is dried thyme and oregano
- sliced mushrooms
- 5 slices of cooked and chopped bacon
- 1 cup of heavy cream
- ⅛ teaspoon of salt
- 5 sprigs of fresh thyme
This dish needs fresh thyme. I used around five sprigs of fresh thyme that I clipped up, and I also used a couple of extra sprigs for decoration, on top of chicken thighs and mushrooms.
Set the oven at 350 F.
How to cook chicken thighs with skin and bones
First, brown the chicken thighs in a big skillet. Then, bake them in the oven for about 20 minutes, or until they are fully cooked.
- Use a lot of salt, pepper, and Italian herb seasoning mix (typically a blend of dried thyme, oregano, and other herbs) to season both sides of the chicken thighs.
- In a large skillet, heat the vegetable oil over medium-high heat. Put the chicken thighs on the pan with the skin side down. Cook for about 5 minutes, skin side down, until the food is beautifully browned.
- Put the chicken thighs on the baking sheet lined with foil, skin side up, and bake them at 350 F for about 20 minutes, or until they are fully cooked and no longer pink in the middle.
This is how to make the creamy bacon mushroom thyme sauce
While the chicken thighs are baking, you can start creating the sauce by boiling the mushrooms and mixing them with the chopped bacon:
Add the milk and fresh thyme that you cut up to the bacon and mushrooms to form the sauce:
- While you wait, make the mushroom sauce: Put vegetable oil in a big skillet and heat it over medium heat. Add sliced mushrooms (don’t salt them first; this will help them caramelize) and cook on medium heat for about 3 minutes, rotating them once.
- Put the chopped, cooked bacon in the skillet.
- Add heavy creamy, ⅛ teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste it and add additional salt if you think it needs it.
To Serve
When the chicken is done roasting and the chicken thighs are fully cooked, put them to the skillet and spread the sauce and mushrooms over them.
Your dinner is ready! Just pour the sauce over the grilled chicken thighs.
Nutrition Disclaimer
This website’s nutritional information is simply an estimate and is only meant to be helpful. We can’t promise that the nutritional information for any recipe on our site is correct. You shouldn’t use it instead of guidance from a professional nutritionist.