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This is one of those dinners that makes people suspicious of how easy it was. Juicy chicken, crispy bacon, mushrooms swimming in a creamy garlic parmesan sauce that you absolutely will spoon over everything on your plate. It feels indulgent, comforting, and just the right amount of extra for a weeknight.
This creamy garlic parmesan chicken was born out of one simple goal. I wanted something that felt restaurant worthy but still realistic when you are tired, hungry, and standing in your kitchen wondering why you did not order takeaway. This one delivers every single time.
Why This Creamy Garlic Parmesan Chicken Is A Winner
This Creamy Garlic Parmesan Chicken works because it layers flavour without making you jump through hoops. The chicken stays juicy, the bacon brings smoky richness, and the mushrooms soak up all that garlicky goodness like they were made for this sauce.
What really makes it special is how the sauce comes together. Cream, broth, and parmesan melt into something rich but not heavy, which is exactly why this creamy mushroom chicken never feels overwhelming. It is comfort food that knows when to stop.
Ingredients That Make It Happen
This creamy parmesan chicken is built on simple ingredients most home cooks This creamy mushroom chicken recipe uses everyday ingredients, but each one earns its place in the pan. Nothing is here just for decoration.
- Chicken Thighs: Thighs stay juicy and forgiving, especially when baked, which makes them perfect for soaking up the sauce without drying out.
- Garlic: This is not the time to be shy. Fresh garlic gives the sauce its backbone and makes the whole kitchen smell incredible.
- Bacon: Crispy bacon adds smoky depth and little pops of texture that cut through the creaminess beautifully.
- Mushrooms: Mushrooms bring earthiness and body, and they love creamy sauces almost as much as we do.
Note: Please see recipe card at the bottom for the full list of ingredients with measurements.
Fun Add Ins If You Feel Like Showing Off
These add ins are totally optional, but very welcome if you want to play around a bit.
- Splash Of White Wine: Adds brightness and a little edge before the cream goes in.
- Extra Herbs: Parsley or thyme sprinkled over the top freshens everything up and makes it look fancy with zero effort.
- Thicker Sauce Moment: A small cornstarch slurry at the end helps if you want the sauce extra clingy.
How To Make Creamy Garlic Parmesan Chicken
- Prep the Chicken: Preheat oven to 400°F (200°C). Arrange chicken thighs on a plate. In a jug, mix olive oil, crushed garlic, parsley, salt, and pepper. Rub the mixture all over the chicken to coat evenly.
- Sear the Chicken: Heat a large oven-proof skillet over medium-high heat. Place the chicken skin-side down and sear until golden and crispy, about 2–3 minutes per side.
- Bake: Transfer the skillet to the oven and roast the chicken for 25–30 minutes, or until fully cooked through. Once done, remove chicken from the skillet and set aside.
- Start the Sauce Base: In the same skillet with reserved juices, sauté the remaining garlic over medium heat for about 1 minute until fragrant. Add bacon and cook until just beginning to crisp.
- Cook the Mushrooms: Add sliced mushrooms and cook until they soften and release their juices, stirring occasionally to coat them in the bacon and garlic mixture.
- Make the Cream Sauce: Pour in the cream, chicken broth, and Parmesan. Simmer for 2–3 minutes, stirring, until the sauce starts to thicken slightly.
- Season and Finish: Season with ground pepper and taste before adding salt. Return the chicken to the pan and let it simmer in the sauce for 1–2 minutes to absorb the flavor.
- Garnish and Serve: Top with extra chopped parsley and shaved or grated Parmesan if desired. Serve hot over rice, pasta, or steamed vegetables for a complete meal.
This Creamy Garlic Parmesan Chicken is rich and flavorful, so pairing it with the right sides brings balance and variety to your plate. Try it with Creamy Tuscan Gnocchi—the soft gnocchi and sun-dried tomatoes complement the garlicky cream sauce beautifully for an ultra-comforting combo.
For something lighter, go with One Pot Orzo Primavera for a fresh pop of lemon and veggies, or Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans for an easy roasted side with crispy edges and bold flavor. All three make this creamy mushroom chicken feel like a complete meal.
Recipe FAQ’s
Yes! Half and half creates a lighter sauce while still keeping things creamy. The sauce may be slightly thinner, but still rich and flavorful.
Cremini mushrooms are ideal for their earthy flavor and meaty texture, but white button mushrooms or even sliced portobellos can be used.
Searing the chicken first locks in moisture, and finishing in the oven ensures it cooks through evenly. Be careful not to overbake—use a meat thermometer if needed.
Watch Me Make This On Video
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Creamy Baked Chicken Thighs with Mushrooms & Bacon
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
- 1/2 cup chicken broth
- 1/2 cup parmesan freshly grated
- 1/4 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.
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
TIPS
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it ok if i will not bake the chicken ????
Wow! I made this on stovetop because it was too hot to turn on the oven. I cut up boneless, skinless chicken thighs and browned in bacon grease and added chopped onions. I used milk with cornstarch to thicken, stirred in Parmesan at the end, and served it over rice cooked in chicken broth. Absolutely delicious!!!
I have made this a couple times. I am never able to fully leave a recipe alone, no matter how delicious it is. Here are some of the additions I add.
1/2 cup or so of diced onion when I sear the chicken.
1/2 cup of White Wine to deglaze the pan before adding the cream and broth.
1 Cup of Spinach leaves and let them wilt into the sauce before I add the chicken back to the pan.
I recently served it with chicken tortellini and our guests loved it.
That sounds great! I am glad that you were able to make it your own. Thank you for sharing and following along with me!
Wow!! Great recipe Karina. I made it for my husband and a friend and they both loved it. Seriously Delicious. I will be making this again and again.
AWE! Thank you so much hun! That means a lot to me! Thanks so much for following along with me. I am so glad that you enjoyed this chicken.
Hi, this looks delicious. I could not find chicken broth, can I use chicken stock instead?
Yes, of course! Enjoy your chicken!
This is the best recipe I’ve ever pulled from online – my goodness! I subbed chicken breasts and cooked them around 30 min at 400 (they were thick). I will be making this dish A LOT in the future
YAY!! That is great to hear! I am so glad you found this recipe and that you loved it! Thank you for following along with me!
This was absolutely delicious—even the husband who doesn’t much care for chicken thought so.
That is so great! When the husband is satisfied it makes all the difference!
Super yummy! I changed a few things that I thought were great.After I browned the bacon I removed it from the pan and drained on paper towels & then wiped out the pan, so I didn’t have all that bacon grease. I added the mushrooms to the pan with a little butter to let brown. Then I added the bacon back and garlic so it didn’t burn and then I added 2 tablespoons flour and then milk and chicken stock and would add more milk or stock to my desired consistency. I added a few tablespoons of sun-dried tomatoes to the bacon which added a nice tangy flavor.
Looking at this recipe to make for 60 homeless men this January. Can you suggest ways to make ahead?
This dish was awesome as a base !! Problem is I’m set in my ways so I seasoned my chicken with some adobo instead of salt as well as with some Italian seasonings. I also love sundried tomatoes and thought it would be a good pairing with the bacon and cream. I took this to a company potluck, and there was none left. I will definitely use this recipe again!