Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

The richness of this dish comes from the creamy sauce, made irresistible by the smoky bacon and the earthy mushrooms. The thyme adds a subtle but fragrant layer of flavor that elevates the whole meal. The crispy skin of the chicken provides a perfect contrast to the velvety sauce, making every bite a luxurious blend of textures and flavors. Paired with mashed potatoes or pasta, this dish is not only indulgent but also comforting—an ideal meal for a cozy evening at home.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 4 slices of bacon, chopped
• 8 oz (225g) mushrooms, sliced (button or cremini work well)
• 3 garlic cloves, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp paprika (optional for extra flavor)
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Chicken

1. Season the chicken thighs generously with salt and pepper on both sides.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5-7 minutes on the other side. The chicken does not need to be fully cooked at this stage.
4. Once browned, remove the chicken from the skillet and set aside on a plate.

Step 2: Cook the Bacon and Mushrooms

1. In the same skillet, add the chopped bacon. Cook until the bacon becomes crispy, stirring occasionally. This should take about 4-5 minutes.
2. Remove the bacon using a slotted spoon and place it on a paper towel to drain. Leave the bacon fat in the skillet.
3. Add the sliced mushrooms to the skillet with the bacon fat. Cook for 5-6 minutes, stirring occasionally, until they become tender and golden.
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent the garlic from burning.

Step 3: Make the Creamy Sauce

1. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan to deglaze.
2. Stir in the heavy cream, thyme, and paprika (if using). Bring the mixture to a simmer, allowing it to thicken slightly.
3. Add the cooked bacon back into the sauce, stirring to combine all the flavors.

Step 4: Finish Cooking the Chicken

1. Return the seared chicken thighs to the skillet, skin-side up.
2. Reduce the heat to medium-low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
3. As the chicken simmers, the sauce will thicken and absorb the flavors of the bacon, mushrooms, and thyme.

Step 5: Serve

1. Once the chicken is fully cooked, garnish with freshly chopped parsley.
2. Serve the chicken thighs with the creamy bacon mushroom thyme sauce over mashed potatoes, rice, or pasta for a delicious meal.