Creamy Baked Chicken Thighs with Mushrooms & Bacon
User Reviews
4.7
234 reviews
Excellent
Creamy Baked Chicken Thighs with Mushrooms & Bacon
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Creamy Garlic Parmesan Mushroom Chicken & Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love! AN ORIGINAL CAFEDELITES RECIPE
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Ingredients
FOR THE CHICKEN:
- 6 chicken thighs bone-in, skin-on or off
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 2 tablespoons fresh parsley chopped
- 1 pinch kosher salt to taste
- 1 pinch ground black pepper to taste
FOR THE CREAM SAUCE:
- 4 cloves garlic crushed
- 7 ounces diced bacon
- 14 ounces brown mushrooms Cremini, sliced
- 1 cup heavy cream or half and half
- ½ cup chicken broth
- ½ cup parmesan freshly grated
- ¼ teaspoon black pepper freshly ground to taste
- 1 pinch salt only if needed to your taste
- 1 pinch fresh parsley extra chopped, to garnish
- 1 pinch parmesan fresh shaved or grated, to garnish
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Instructions
BAKED CHICKEN THIGHS
- 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.
SAUCE
- 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.
Notes
- Nutrition facts are calculated based on skin-on, bone in thighs, and heavy cream.
- 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.
- 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.
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
5g
(2%)
Protein
33g
(66%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
148mg
(49%)
Sodium
990mg
(41%)
Potassium
617mg
(18%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
802IU
(16%)
Vitamin C
3mg
(3%)
Calcium
157mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 148mg | 49% |
| Sodium | 990mg | 41% |
| Potassium | 617mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 802IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 157mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
234 reviews
Excellent
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