Bacon and Mushroom Skillet Chicken – Quick and Easy Recipe

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:

1. It’s quick, it’s easy, and it’s delicious!
2. Only one pan to wash. 
3. Not only is it great for a busy weeknight family dinner, but it’s also perfect company fare too!
4. 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!

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5 from 6 votes

Bacon and Mushroom Skillet Chicken - Quick and Easy Recipe

It is a perfect dish! It's 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, it's perfect company fare too! And, you can have it on the table in 25 minutes.

Course Main Dish

Cuisine American, Southern

Keyword easy chicken recipes, skillet chicken

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 418kcal

Author Sharon Rigsby

Ingredients

• 4 boneless skinless chicken thighs cut up into bite-size pieces4 boneless skinless chicken thighs cut up into bite-size pieces
• 2 Tbsp olive oil2 Tbsp olive oil
• 2 tsp Italian seasoning2 tsp Italian seasoning
• 1/2 tsp kosher salt1/2 tsp kosher salt
• 1/4 tsp ground black pepper1/4 tsp ground black pepper
• 12 ounces sliced white or baby portabella mushrooms12 ounces sliced white or baby portabella mushrooms
• 6 slices bacon cooked and crumbled6 slices bacon cooked and crumbled

Cream Sauce

• 1 cup heavy cream1 cup heavy cream
• 1/2 tsp kosher salt1/2 tsp kosher salt
• 1/4 tsp ground black pepper1/4 tsp ground black pepper
• 1 tsp garlic powder1 tsp garlic powder
• 1 Tbsp fresh thyme leaves plus a few sprigs for garnish1 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

Expert Tips:

I usually serve Bacon and Mushroom Chicken Skillet over my Creamy Make-Ahead Mashed Potatoes along with a salad. You could also serve it over rice, orzo or quinoa.

Leftovers are just as good the next day.

You can substitute boneless skinless chicken breasts for the chicken thighs. Either works well in this easy recipe, but the white meat will not be quite as juicy.

 

Nutrition

Calories: 418kcal | Carbohydrates: 5g | Protein: 25g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 171mg | Sodium: 2669mg | Potassium: 337mg | Fiber: 1g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 3.3mg | Calcium: 60mg | Iron: 0.9mg

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*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.