Would you like to know how to prepare a quick and easy, low-carb 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!
Just the name alone should pique your interest. I mean, bacon, what’s not to love? 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 poultry with a rich, creamy, decadent sauce made with heavy cream and well, you get the idea! It’s a circus in your mouth!
Why you will love this recipe:
- It’s quick, it’s easy, and it’s delicious!
- Only one pan to wash.
- Not only is it great for a busy weeknight family dinner, but it’s also perfect company fare too!
- And, the best part is you can have it on the table in less than 30 minutes.
This recipe is one of our all-time favorites, and I know your family will love it too.
What’s in it:
How to make it:
Season the meat 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 poultry and saute 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.
Add the mushrooms to the same pan. Stir and cook until they are tender, which should take about four minutes.
When the mushrooms are done, add the bacon, thyme, salt, pepper, and garlic powder.
Add the cream, and bring to a simmer. 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 it is heated through.
To serve, garnish with sprigs of thyme. Enjoy!
Sharon’s Tips:
- You can substitute one teaspoon of dried thyme for one tablespoon of fresh thyme.
- I usually serve this dish over my Creamy Make-Ahead Mashed Potatoes along with a salad. You could also serve it over rice, orzo or quinoa.
- Leftovers, if you have them, are just as good the next day.
- You can substitute boneless skinless chicken breasts for the thighs. Either works well in this easy recipe, but the white meat will not be quite as flavorful.
More easy recipes:
If you like dark meat as I do, I know you will also love these easy recipes. A bonus: most of these recipes are also one-pan skillet meals.
- Easy Honey Baked Bone-In Chicken Thighs
- Skillet Mediterranean Chicken Bake
- Broiled Chili Rubbed Chicken Thighs
- Healthy Chicken Cauliflower Skillet
You might also be interested in these other popular recipes on my blog: Easy Chicken Marsala with Prosciutto, Lemon Chicken, Oven-Baked Pecan Crusted Chicken, Easy Cheesy Herb Stuffed Chicken Breasts, and Chicken and Broccoli Stir Fry.
Need more inspiration; here is a link to all of my chicken recipes.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Bacon and Mushroom Skillet Chicken - Quick and Easy Recipe
Ingredients
- 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
Cream Sauce
- 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
Instructions
- 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!
Video
Notes
Nutrition
*This recipe originally published on October 16, 2016. It was republished on March 27, 2020, with new photos, a “how-to” video, and expanded tips and directions.
I’ve never commented twice on one of your recipes before, but I’m doing so now because i followed the recipe more exactly this time. For the first time ever i used boneless skinless thighs. I stock up on breasts at Fresh Market on Tuesdays, but recently I bought a pound of thighs in anticipation of making this recipe again. I knew that there would be more fat to trim but was surprised at the ligament that needed trimming. But in the final product, we both felt the thigh meat was more flavorful and more tender than the breast meat to which we’re accustomed. Other than adding a splash of white wine, I did follow the recipe and it was again delicious. Ken made Yukon Gold mashed potatoes, and the combination was exceptional. We’re both looking forward to the leftovers. Hope you are doing well in these stressful days.
Hi Susan,
So glad you and Ken enjoyed it and thank you too for leaving a comment. I totally agree with you that the dark meat is much more flavorful and juicy and I’m glad that you decided to give it a try.
Stay safe and hope to see you soon!
All the best,
Sharon
I am going to get my daughter in to cook this for u, it looks really great and easy to make.j
My husband and I really enjoyed this delicious and easy chicken dish. I followed the recipe to a T! I served it over orzo because that is what I had on hand. I am planning on heating up leftovers for tomorrows dinner. It was super easy and yummy. Thanks so much for sharing this recipe.
Hey Bev,
Thanks so much for letting me know you enjoyed this dish. It is one of our favorites too! I usually serve it over mashed potatoes, but my husband loves orzo so I’ll have to try that next time!
All my best,
Sharon
We really enjoyed this easy and tasty dish. I used chicken breasts since I had them and added a splash of white wine to the sauce. It was just as good re-heated for a second meal for the two of us. Thanks, Sharon, for a great low carb recipe.
Hey Susan,
I’m so glad you enjoyed it and hope you guys are doing well!
Sharon