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While some people might argue that chicken breast is the only way to go when it comes to chicken dinner, we’re here to shake things up and remind you how amazing chicken thighs are. If you don’t usually cook with them, you may have forgotten how much more flavorful they are than chicken breasts, which made them the perfect choice to pair with this creamy mushroom and bacon sauce. Trust us, whether it’s for your average family dinner or for a time when you want to impress your guests, this dish is packed with flavor and won’t disappoint!

Serves 4

45 minutes

Rated 4.6 out of 5
Rated by 8 reviewers
  • 4 skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons Italian seasoning
  • Sauce:
  • 1 cup heavy cream
  • 8 oz. white mushrooms, thinly sliced
  • 5 slices bacon, cooked and crumbled
  • 5 sprigs fresh thyme, removed from stems
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper, to taste
  • 2 tablespoons water, optional
  • 1 tablespoon cornstarch, optional
  1. Preheat oven to 350º F and heat olive oil in a large skillet over medium-high heat.
  2. Season chicken thighs with salt, pepper and Italian seasoning.
  3. Once oil is hot, place chicken thighs skin-side down in skillet. Without moving it after setting it down, cook chicken for 5-6 minutes, or until browned.
  4. Once browned, turn thighs over and transfer skillet to the oven. Bake for 20 minutes, or until chicken is cooked through.
  5. In a separate pan or skillet over medium heat, heat olive oil and sauté mushrooms until softened, 3-4 minutes.
  6. Add crumbled bacon to the mushrooms, then pour in heavy cream. Season lightly with salt and pepper, and add in fresh thyme.
  7. Bring mixture to a boil, stirring continuously, then reduce heat to low, and simmer for 2-3 minutes.
  8. For a thicker sauce, whisk cornstarch and water together to create a slurry, and pour mixture into mushroom sauce. Cook for another 2-4 minutes, or until thickened.
  9. Taste and adjust seasoning, if necessary.
  10. Once chicken is cooked through, remove skillet from oven and transfer thighs to mushroom sauce. Serve immediately and enjoy!

Recipe adapted from Julia’s Album

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