PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This is an amazing, flavour-packed, KETO-friendly, high-fat, low-carb, gluten-free chicken recipe! It’s so easy and quick to throw together and the best chicken thighs dish with an incredibly luscious, creamy bacon mushroom thyme sauce!
Ingredients
Chicken thighs:
1 tbsp vegetable oil
4 chicken thighs, skin-on, bone-in
1 tsp Italian seasoning dried thyme, oregano
salt and pepper
Mushroom sauce:
5 slices bacon cooked, chopped
6 ounces white mushrooms
1 c. heavy cream
5 sprigs of fresh thyme
⅛ tsp salt
How to make Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Generously season the chicken thighs on both sides with salt, pepper, and Italian herb seasoning mix. Italian herbs are usually a mixture of dried thyme, oregano, and other herbs.
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet, skin-side down, and cook for approximately 5 minutes or until the skin side is nicely browned.
Step 4: To the foil-lined baking sheet, transfer the chicken thighs, skin-side up. Place in the preheated oven and bake the chicken for about 20 minutes or until cooked through and no longer pink in the middle.
Step 5: To make the mushroom sauce, heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the sliced mushrooms to the skillet and cook for approximately 3 minutes, flipping the mushrooms once. Then, add the chopped cooked bacon followed by the heavy creamy, ⅛ teaspoon salt and snipped fresh thyme. Bring the sauce to a boil and stir. Once boiling, quickly decrease the heat to a simmer and cook for additional 2 minutes over very low heat so the flavours blend and the sauce have reduced a little. If needed, season with more salt.
Step 6: Add the cooked chicken thighs to the skillet once done baking and spoon the sauce and mushrooms over.
Nutrition Facts:
Amount per Serving: Calories 609, Fat 55g 85%, Saturated Fat 25g 156%, Cholesterol 210mg 70%, Sodium 366mg 16%, Potassium 465mg 13%, Carbohydrates 4g 1%, Protein 24g 48%, Vitamin A 1020IU 20%, Vitamin C 3.2mg 4%, Calcium 61mg 6%, Iron 1.5mg 8%
Ingredients
- Chicken thighs:
- 1 tbsp vegetable oil
- 4 chicken thighs, skin-on, bone-in
- 1 tsp Italian seasoning dried thyme, oregano
- salt and pepper
- Mushroom sauce:
- 5 slices bacon cooked, chopped
- 6 ounces white mushrooms
- 1 c. heavy cream
- 5 sprigs of fresh thyme
- ⅛ tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Generously season the chicken thighs on both sides with salt, pepper, and Italian herb seasoning mix. Italian herbs are usually a mixture of dried thyme, oregano, and other herbs.
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken thighs to the skillet, skin-side down, and cook for approximately 5 minutes or until the skin side is nicely browned.
Step 4: To the foil-lined baking sheet, transfer the chicken thighs, skin-side up. Place in the preheated oven and bake the chicken for about 20 minutes or until cooked through and no longer pink in the middle.
Step 5: To make the mushroom sauce, heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the sliced mushrooms to the skillet and cook for approximately 3 minutes, flipping the mushrooms once. Then, add the chopped cooked bacon followed by the heavy creamy, ⅛ teaspoon salt and snipped fresh thyme. Bring the sauce to a boil and stir. Once boiling, quickly decrease the heat to a simmer and cook for additional 2 minutes over very low heat so the flavours blend and the sauce have reduced a little. If needed, season with more salt.
Step 6: Add the cooked chicken thighs to the skillet once done baking and spoon the sauce and mushrooms over.
Notes
Nutrition Facts: Amount per Serving: Calories 609, Fat 55g 85%, Saturated Fat 25g 156%, Cholesterol 210mg 70%, Sodium 366mg 16%, Potassium 465mg 13%, Carbohydrates 4g 1%, Protein 24g 48%, Vitamin A 1020IU 20%, Vitamin C 3.2mg 4%, Calcium 61mg 6%, Iron 1.5mg 8%
