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Creamy Chicken Thighs with Bacon Mushroom Thyme Sauce

Creamy chicken thighs with bacon mushroom thyme sauce are pan-seared until golden, then simmered in a rich cream sauce with Parmesan. Expect tender, juicy chicken coated in a thick, savory mushroom-and-bacon gravy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Creamy Bacon Mushroom Sauce
  • 6 slices bacon, diced
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tbsp butter
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • 0.5 tsp Dijon mustard
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the chicken for 5–6 minutes per side until golden, then remove and set aside.
Make the bacon mushroom thyme cream sauce
  1. Cook the diced bacon until crispy, then transfer to a plate and leave the bacon drippings in the skillet.
  2. Add the butter and mushrooms, then sauté for 5 minutes until browned.
  3. Stir in the garlic and thyme and cook for 30 seconds.
  4. Pour in the chicken broth and scrape the bottom of the skillet.
  5. Stir in the heavy cream, Parmesan cheese, Dijon mustard, and black pepper.
  6. Simmer until the sauce thickens slightly.
Simmer to finish
  1. Return the chicken and bacon to the skillet.
  2. Spoon the sauce over the chicken, cover, and simmer for 8–10 minutes until the chicken reaches 165°F (74°C).
  3. Garnish with fresh parsley and extra thyme before serving.

Notes

Pro tip: pat the chicken dry before seasoning so you get a deeper golden sear. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still creamy).