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4.95 from 36 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 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 524kcal
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 chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper to taste

FOR THE CREAM SAUCE:

  • 4 cloves garlic crushed
  • 7 ounces (200 g) diced bacon
  • 14 ounces (400 g) sliced brown mushrooms (Cremini)
  • 1 cup heavy cream (OR half and half)*
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon freshly ground black pepper to taste
  • Salt, only if needed to your taste
  • Extra chopped fresh parsley to garnish
  • Fresh shaved or grated parmesan 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

Calories: 524kcal | Carbohydrates: 6g | Protein: 45g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 148mg | Sodium: 438mg | Potassium: 1035mg | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 1.7mg