This is a darn great chicken dish smothered in a deliciously creamy mushroom thyme sauce! A low-carb, high-fat, KETO friendly, and gluten-free meal with lush chicken baked to perfection. A must-try recipe and forever a keeper!
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 all sides of the chicken thighs with salt, pepper, and Italian herb seasoning mix (a combination of dried thyme, oregano, and other herbs).
Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken thighs to the skillet, skin-side-down, and cook for approximately 5 minutes until the skin has browned.
Step 4: To a foil-lined baking sheet, transfer the chicken thighs, sin-side-up. Place in the preheated oven and bake 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 mushrooms to the skillet and cook for about 3 minutes, flipping once. Now, add the chopped bacon followed by the heavy creamy, ⅛ tsp salt and snipped fresh thyme. Bring everything to a boil, then adjust to very low heat to simmer the sauce until slightly reduced. This takes about 2 minutes. If needed, add extra salt.
Step 6: Remove the chicken thighs from the oven when done and add them to the skillet. Spoon the sauce and mushrooms over them.
Step 7: Serve the Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce immediately. Enjoy!