Description
Indulge in this creamy chicken thighs recipe with savory bacon, earthy mushrooms, and a luscious garlic cream sauce. Perfect for a comforting weeknight dinner or an elegant dinner party, this one-pan dish combines rich flavors and simplicity.
Ingredients
Units
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- 4 bone-in, skin-on chicken thighs
- 4 strips of bacon, chopped
- 2 cups cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken thighs skin-side down until golden and crispy (about 5 minutes). Flip and cook for another 5 minutes. Remove and set aside.
- Cook the Bacon: In the same skillet, add chopped bacon and cook until crispy. Remove and set aside, leaving the rendered fat in the skillet.
- Sauté the Mushrooms: Add the sliced mushrooms to the skillet and cook until softened (about 3–4 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
- Make the Sauce: Deglaze the pan with chicken broth, scraping up any browned bits. Add Dijon mustard and heavy cream, stirring until smooth. Let simmer for 3–4 minutes until slightly thickened.
- Combine Everything: Return chicken thighs and bacon to the skillet. Spoon the sauce over the chicken and let simmer on low heat for 10–15 minutes until the chicken is cooked through.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot over rice, mashed potatoes, or crusty bread.
Notes
- For extra flavor, add a splash of white wine when deglazing the pan.
- Substitute cremini mushrooms with button mushrooms or shiitakes for variety.
- This dish can be made dairy-free by using coconut cream.
