Creamy Bacon Mushroom Thyme Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 8 ounces sliced white mushrooms
• 6 slices cooked and chopped bacon (about ½ cup)
• 1 ½ cups heavy cream
• 1 tablespoon fresh thyme
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper

Steps

1. 1

   Preheat the oven to 350 degrees Fahrenheit. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 bone-in, skin-on chicken thighs with 2 teaspoons Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper.

2. 2

   Cook the chicken skin-side down for each side of the chicken for 3-4 minutes until browned and crispy, then transfer the skillet into the oven. Bake for 18-22 minutes until the chicken reaches 165 degrees Fahrenheit on a thermometer. Remove the chicken to a plate and set aside.

3. 3

   Heat 1 tablespoon olive oil in the same skillet, then add 8 ounces sliced white mushrooms. Cook for 3-4 minutes over medium heat, stirring frequently until softened.

4. 4

   Add 6 slices cooked and chopped bacon, 1 ½ cups heavy cream, 1 tablespoon fresh thyme, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Bring to a simmer, and continue to cook until the sauce starts to thicken, about 4-5 minutes.

5. 5

   Add the chicken back to the skillet and cook for 2-3 minutes until the chicken is fully heated through. Serve immediately.