Creamy Baked Chicken Thighs with Mushrooms & Bacon
User Reviews
4.7
Creamy Baked Chicken Thighs with Mushrooms & Bacon
Description
Creamy Baked Chicken Thighs with Mushrooms & Bacon begins by rubbing the chicken thighs with a mixture of olive oil, crushed garlic, fresh parsley, salt, and pepper. After searing the chicken in an oven-safe pan to develop a crisp, golden skin, they are roasted until fully cooked.
The same pan is used to prepare the sauce, leveraging the chicken juices for flavor. Garlic and diced bacon are fried until fragrant and partially crisp, then sliced Cremini mushrooms are added and cooked until softened. Heavy cream, chicken broth, and freshly grated Parmesan are stirred in and simmered until thickened, creating a luscious sauce that coats the mushrooms and bacon.
Serving these creamy baked thighs with the sauce spooned over highlights a blend of textures: tender meat with a crispy edge, earthy mushrooms, savory bacon, and a cheesy creaminess. It suits plates paired with simple sides to balance the rich sauce.
Notes include options to thicken the sauce further with cornstarch mixed with cream or half and half, depending on preference. Variations in cream type are supported, and seasoning adjustments help tailor the final taste.
Ingredients
FOR THE CHICKEN:
- 6 chicken thighs bone-in, skin-on or off
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 2 tablespoons parsley chopped, fresh
- 1 pinch kosher salt to taste
- 1 pinch black pepper to taste, ground
FOR THE CREAM SAUCE:
- 4 cloves garlic crushed
- 7 ounces Bacon diced
- 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 parsley extra chopped, to garnish, fresh
- 1 pinch parmesan fresh shaved or grated, to garnish
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
- Thicken the sauce by whisking cornstarch with cream or half-and-half, then stirring it into the sauce until fully combined and thickened.
- You can use thickened cream, heavy cream, or light cooking cream according to preference in the sauce.
- Nutrition facts are based on skin-on, bone-in chicken thighs and heavy cream.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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