Are you looking for a great low-carbohydrate chicken recipe? Would you like to know how to prepare a quick and easy chicken recipe that will make your family and friends think you are a superstar in the kitchen? Well, hold on to your spatula, because Bacon and Mushroom Skillet Chicken is all that and more!
Have you ever wondered just how many chicken recipes there are in the world? I set out on a search to find out but sadly I couldn’t find an exact number. The website Allrecipes alone lists over five thousand. So, I think I can safely say that worldwide chicken recipes must number in the tens of thousands.
I know at our house we have chicken several times a week, prepared lots of different ways, and I’m always on the lookout for new and easy chicken recipes. But as much as we like all of the other chicken dishes I make, this recipe for yummy bacon, mushroom, and thyme chicken is one of our all-time favorites, and I know your family will love it too.
Bacon and Mushroom Skillet Chicken is the perfect dish! This skillet chicken thigh recipe is quick, it’s easy, you only have to use one pan, and it’s delicious. Plus, not only is it great for busy weeknight family dinners, but it’s also perfect company fare too! And the best part, you can have it on the table in less than 30 minutes.
Just the name alone should pique your interest. I mean really, bacon, what’s not to love? And mushrooms, is there anything better? And chicken thighs, well, enough said! But wait, as if it couldn’t get any better, combine the bacon, mushrooms, and chicken with a rich, creamy, decadent sauce made with heavy cream and well, you get the idea! Is your mouth watering yet?
More Easy Chicken Thigh recipes:
If you like dark meat as I do, I know you will also love these easy chicken thigh recipes. A bonus: most recipes are also one-pan skillet meals.
If you want even more recipes for chicken, check out all of my chicken recipes here.
What to serve with Bacon and Mushroom Chicken Skillet?
I usually serve Bacon and Mushroom Chicken Skillet over my Creamy Make-Ahead Mashed Potatoes, along with a salad, and can I just tell you it is scrumptious! We are having the leftovers tonight, and I can’t wait! And, yes, the leftovers are just as good the next day!
Can you substitute boneless, skinless chicken breasts for the chicken thighs?
Of course; I prefer dark meat myself, but my husband prefers white meat. Either works well in this easy chicken recipe.
Step by Step directions with photos to make Bacon and Mushroom Skillet Chicken!
Gather the ingredients which are: boneless chicken thighs, olive oil, Italian seasoning, salt and pepper, sliced mushrooms, bacon, heavy cream, garlic powder, and fresh thyme. (Not sure what the jar of sun-dried tomatoes is doing in the photo below? Sun-dried tomatoes are not an ingredient in this recipe.)
Season the chicken with salt, pepper, and Italian seasoning.
Heat a large non-stick skillet over medium-high heat. Add olive oil. When the oil is hot, add the chicken and saute 3-4 minutes on each side or until the chicken is cooked through. Use a slotted spoon or spatula and remove the chicken from the pan. Set aside
Add the mushrooms to the same pan in which you cooked the chicken. Stir and cook until they are tender, which should take about 4 minutes.
Add the bacon, thyme, cream, salt, pepper, and garlic powder. Bring to a simmer and cook for a minute or two until the sauce starts to thicken just a bit.
Add the chicken back to the skillet and cook just until the chicken is heated back through.
To serve, garnish with sprigs of thyme. Enjoy!
Looking for more easy chicken recipes?
If you like easy chicken recipes, you might also be interested in these other popular recipes on my blog: Chicken Marsala, Lemon Chicken, Broiled Chili Rubbed Chicken Thighs, and Chicken and Broccoli Stir Fry. Need more inspiration, click here to view all of my chicken recipes.
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*This recipe was originally published October 10, 2016. Rewritten and republished today with new photos, and additional tips.
Bacon and Mushroom Skillet Chicken
- 4 boneless skinless chicken thighs cut up into bite size pieces
- 2 Tbsp olive oil
- 2 tsp italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 12 ounces sliced white or baby portabella mushrooms
- 6 slices bacon cooked and crumbled
- 1 cup heavy cream
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 Tbsp fresh thyme leaves plus a few sprigs for garnish
- Sprinkle salt, pepper and Italian seasoning over the chicken.
- Heat a large skillet over medium-high heat. Add olive oil. When the oil is hot, add the chicken and saute 3-4 minutes on each side or until the chicken is cooked through. Remove the chicken from the pan and set aside.
- Add the mushrooms to the same pan in which you cooked the chicken. Stir and cook until they are soft which should take about 4 minutes.
- Add the bacon, thyme, cream, salt, pepper, and garlic powder. Bring to a simmer and cook for a minute or two until the sauce starts to thicken just a bit.
- Add the chicken back to the skillet and heat for another minute or so. Garnish with the sprigs of thyme. Serve immediately. Enjoy!