Tuesday, October 9, 2018

Creamy Mushroom Bacon Thyme Chicken

This is on my food bucket list. Is there such a thing? I know it’s another creamy recipe, but come on how can you resist a dish with bacon. Not a fan of chicken thighs, me either, swap them out for boneless chicken breasts. Serves 4 Total Time: 35 minutes 


4 bone-in chicken thighs or boneless thighs or breasts 
1 tablespoons olive oil 
2 teaspoons Italian seasoning 
Salt and pepper, to taste 

Creamy Mushroom Bacon Thyme Sauce:
1 tablespoon olive oil 
8 oz white mushrooms, sliced
6 slices of bacon, cooked and crumbled 
1 cup heavy cream 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 teaspoon garlic powder 
1 tablespoon fresh thyme, stems removed


Preheat oven 350F. Pat dry the chicken and season on both sides with Italian seasoning and salt and pepper.

In a oven-proof skillet on med/high heat add 1 tablespoon olive oil and sear the chicken on both side (skin side first, if using). Place the skillet in the oven and bake for 20 minutes or until the chicken’s internal temperature reaches 160 degrees. Remove to a plate and set aside.

In the same skillet add the other tablespoon of oil and sauté the mushrooms until softened. Add in the remaining ingredients and bring to a simmer until sauce thickens. Add the chicken back in the skillet and reheat for a minute or two. Serve immediately. Yum Yum!

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