Creamy Skillet Chicken with Bacon & Mushrooms

Name: Creamy Skillet Chicken with Bacon and Mushrooms Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 slices bacon, (regular, not thick); 4 boneless skinless chicken thighs; 2 teaspoons Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 12 ounces sliced white or baby portabella mushrooms; 1 cup heavy cream; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 teaspoon garlic powder; 1 tablespoon chopped fresh thyme, (plus a few sprigs for garnish)

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Creamy Skillet Chicken with Bacon and Mushrooms is a quick, easy, one-pan, low-carb recipe that will make your family and friends think you are a superstar in the kitchen.

With boneless, skinless chicken thighs pan-seared in a skillet, earthy mushrooms, and smoky bacon all simmered in a rich, decadent creamy sauce, this simple dish is nothing less than a circus of flavors in your mouth. It will quickly become a new family favorite.

A small skillet full of mashed potatoes, chicken, bacon and mushrooms.

Just the name of this dish alone should pique your interest. I mean, what’s not to love? Bacon, oh, how we love bacon and mushrooms. Is there anything better? Add in tender, juicy chicken thighs, and well, enough said!

Like my Bacon-Wrapped Chicken Thighs, Brown Butter Skillet Gnocchi, and Baked Chicken Thighs, this recipe can be made in less than 35 minutes. It’s great for a busy weeknight family dinner but also fancy enough for a special occasion or to serve company.

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Ingredient notes:
How to make Creamy Skillet Chicken:
Recipe variations and substitutions:
Recipe FAQs:
Top tip:
More easy chicken thigh recipes:
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Ingredient notes:

A plate of chicken thighs, sliced mushrooms and bacon for a skillet chicken dish.

Boneless skinless chicken thighs – with their deep rich flavor, work best in this recipe.
Mushrooms – add earthy goodness to this dish. Either white or baby portabella works well.
Bacon – adds a delightfully smoky, crispy deliciousness.
Heavy cream – is what makes this dish creamy!
Seasonings – kosher salt, ground black pepper, Italian seasonings, and garlic powder- all enhance all of the flavors and produce a flavorful and perfectly seasoned dish.
Fresh thyme – adds a bright, lemony essence and a nice pop of color.

(Please see the recipe card below for specific quantities.)

How to make Creamy Skillet Chicken:

Cut the chicken into bite-size pieces and season the pieces with salt, pepper, and Italian seasoning.

Using a knife to cut chicken thighs into bite size pieces.

Place the bacon on the bottom of a cold, large, non-stick pan or cast iron skillet without overlapping the pieces. Place on a stovetop burner set to medium. Cook, occasionally turning until it is golden brown and crispy, which should take about 10 minutes. Remove from the pan and drain it on paper towels. Set aside. Leave the bacon grease in the pan.
Increase the heat to medium-high and add the cut-up chicken. Saute for three to four minutes on each side or until it is cooked through. Use a slotted spoon or spatula and remove it from the pan. Set aside.

Cut up pieces of chicken cooking in a skillet.

Add the sliced mushrooms to the same pan. Spread out evenly and allow to cook without stirring for about three minutes. Then, turn them over and let them cook another two to three minutes or until they are browned and tender.

Add the bacon, thyme, salt, pepper, and garlic powder when the mushrooms are done. Then, add the cream, and bring to a simmer. Cook for a minute or two until the sauce starts to thicken just a bit. Next, add the chicken to the skillet and cook until it is heated.

A large skillet with chicken, mushrooms and bacon in a cream sauce.

Garnish with sprigs of thyme and serve immediately. Enjoy!

A small cast iron skillet with mashed potatoes topped with chicken and cream.

Recipe variations and substitutions:

This recipe is versatile, and you can mix things up to use ingredients you might have on hand.

Either instead of mushrooms or in addition to the mushrooms, you could add chopped bell pepper or bell pepper rings. You could also add broccoli florets, cherry tomatoes, or sun-dried tomatoes.
If you don’t have heavy cream, you can use half-and-half, but your dish won’t have the same rich taste, and you may have to add a teaspoon or so of flour to thicken the sauce.
Dried thyme can be substituted for fresh. However, if using dried, only use half of the amount listed because it is more concentrated.
A splash of white wine added right before the cream will add another flavor dimension.

Recipe FAQs:

What side dishes pair well with this recipe?

I usually serve this dish over my Creamy Make-Ahead Mashed Potatoes. However, you could also serve it over pasta, regular rice, cauliflower rice, orzo, or quinoa.

I usually add a salad such as my Broccoli Slaw, Copper Pennies, or Tomato Avocado Feta Salad. Or, if you prefer, you could serve it with sides such as Sweet and Sour Green Beans, Southern Broccoli Salad, or Southern Sweet Onion Casserole.

Storage and leftovers?

Leftover creamy skillet chicken can be stored in the refrigerator for up to four days. You can reheat it in the microwave or a small skillet. You may have to add a bit more cream if the sauce has thickened too much.

Can you substitute chicken breasts for the thighs?

You can substitute boneless skinless breasts for thighs, but keep in mind that breasts cook in about half the time as thighs, and if overcooked, they will be dry and most likely tough.

I don’t recommend mixing the two cuts because of the difference in cooking time unless you want to saute them separately.

What’s the secret to moist chicken?

Especially when cooking white meat or a breast, the secret to moist, tender meat is not cooking it one second longer than it takes to reach the safe final internal temperature of 165 °F.

Dark meat or thighs are much more forgiving and stay tender and juicy up to 175 °F.