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Creamy Baked Chicken Thighs with Mushrooms & Bacon
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
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 people
Calories: 370 kcal
Course:
Dinner
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.