Creamy Baked Chicken thighs with Mushrooms & Bacon

Creamy Bacon Mushroom Thyme Chicken is honestly one of the best skillet meals you will ever make! Tender chicken with a creamy sauce with bacon, mushroom, and thyme. The flavor is out of this world!

You guys. I have made a few really really good skillet chicken meals in my day. They are getting some serious rave reviews. This creamy tuscan garlic chicken or this creamy chicken marsala are just a few of the top five star recipes here on the blog. But this recipe right here is a MUST make!


Creamy Baked Chicken thighs with Mushrooms & Bacon

  • Author: Bela
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 min
  • Yield: 6 servings 1x


Creamy Garlic Parmesan Mushroom Chicken & Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love




  1. 1 tablespoon olive oil
  2. 2 tablespoons chopped fresh parsley leaves
  3. 6 chicken thighs (bone-in, skin-on or off)
  4. 2 cloves garlic crushed
  5. Kosher salt and freshly ground black pepper to taste



  1. 1 cup heavy cream (OR half and half)*
  2. 4 cloves garlic crushed
  3. 1/2 cup freshly grated Parmesan
  4. 7 ounces (200 g) diced bacon
  5. 1/4 teaspoon freshly ground black pepper to taste
  6. 14 ounces (400 g) sliced brown mushrooms (Cremini)
  7. 1/2 cup chicken broth
  8. Salt, only if needed to your taste
  9. Extra chopped fresh parsley to garnish
  10. Fresh shaved or grated parmesan to garnish


  • Preheat oven to 400°F (200°C).
  • Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
  • Heat a large oevn proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
  • Transfer to oven and roast until completely cooked through, about 25-30 minutes.
  • Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
  • Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
  • Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.
  • Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
  • Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
  • Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.
  • Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables


  1. If using cream: Thickened cream, heavy cream, light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon cream until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.
  2. If using half and half: Bring to a gentle simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* half and half; pour cornstarch mixture into the centre of the pan; stir continuously until the sauce thickens and becomes a ‘cream’.Nutrition facts are calculated based on skin-on, bone in thighs, and heavy cream.


  • Calories: 524kcal
  • Sugar: 3g
  • Sodium: 438mg
  • Fat: 34g
  • Saturated Fat: 11g

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