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Creamy Baked Chicken Thighs with Mushrooms & Bacon in a platter
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4.65 from 77 votes

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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Keyword: baked chicken thighs, Creamy Baked Chicken Thighs
Servings: 6 people
Calories: 370kcal
Author: Karina

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
US - Metric

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

Calories: 370kcal | Carbohydrates: 5g | Protein: 33g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 148mg | Sodium: 990mg | Potassium: 617mg | Fiber: 1g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 1mg