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    Home » Recipes » Chicken

    Creamy Skillet Chicken with Bacon & Mushrooms

    Published: Dec 16, 2022 by Sharon Rigsby · 8 Comments

    Jump to Recipe
    Pinterest pin showing a skillet with mashed potatoes and creamy chicken topped with bacon.

    Creamy Skillet Chicken with Bacon and Mushrooms is a quick, easy, one-skillet, 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, Lemon Chicken Orzo Pasta 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.

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

    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:

    1. 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.
    1. 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.
    2. 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.
    1. 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.
    Cooking mushrooms in a skillet.
    1. 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.
    1. 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.

    Top tip:

    Place a wire splatter screen over your skillet to minimize grease splatter on your stove when cooking the bacon and chicken. 

    More easy chicken thigh recipes:

    If you like dark meat as I do, I know you will also love these easy recipes.

    • A white plate with smoked chicken thighs on top of a red and white kitchen towel.
      Smoked Chicken Thighs with BBQ Sauce
    • A large skillet with baked chicken and orzo in a sauce made with chicken stock and wine, with olives and strips of lemon.
      Chicken and Orzo Bake (Easy One-Pan Recipe)
    • Broiled chicken thighs on a white plate, garnished with lemon slices.
      Easy Broiled Chicken Thighs Recipe (Juicy Perfection)
    • in a skillet topped with capers.
      Easy Chicken and Cauliflower Skillet

    You might also be interested in these other popular recipes on my blog: Easy Chicken Marsala with Prosciutto, Lemon Chicken, Pecan Crusted Chicken, Chicken and Mushroom Crepes, 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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    A small skillet with mashed potatoes topped with chicken, mushrooms and bacon.

    Creamy Skillet Chicken with Bacon and Mushrooms Recipe

    Sharon Rigsby
    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.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Dish
    Cuisine American, Southern
    Servings 4 servings
    Calories 398 kcal

    Equipment

    • Large non-stick skillet or cast iron skillet

    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

    Cream Sauce

    • 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

    Instructions
     

    • Cut the chicken into bite-size pieces and season the pieces with salt, pepper, and Italian seasoning.
    • 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, turning occasionally 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 and the internal temperature reaches 165 °F. Use a slotted spoon or spatula and remove it from the pan.  Set aside.
    • Add the sliced mushrooms to the same pan. Spread out evenly and allow to cook without stirring for about three minutes. 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.
    • 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 back to the skillet and cook just until it is heated through.
    • Garnish with sprigs of thyme and serve immediately. Enjoy!

    Notes

    Place a wire splatter screen over your skillet to minimize grease splatter on your stove when cooking the bacon and chicken. 
    Leftover creamy skillet chicken can be stored in the refrigerator for up to four days. You can reheat it in the microwave or in a small skillet. You may have to add a bit more cream if the sauce has thickened too much.
    You can substitute boneless skinless chicken 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 white and dark meat because of the difference in cooking times. 
    I usually serve this dish over my Creamy Make-Ahead Mashed Potatoes. You could also serve it over pasta, regular rice or cauliflower rice, orzo, or quinoa.

    Nutrition

    Calories: 398kcalCarbohydrates: 5gProtein: 30gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 163mgSodium: 913mgPotassium: 666mgFiber: 1gSugar: 3gVitamin A: 495IUVitamin C: 2mgCalcium: 52mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    *This recipe was originally published on October 16, 2016.

    More Chicken Recipes

    • A white baking dish with baked Mediterranean Chicken and Rice Casserole topped with tahini sauce.
      Mediterranean Chicken and Rice Casserole (Easy One-Pan Bake)
    • Grilled Coconut Lime Chicken breasts on a cutting board with cut limes as garnish!
      Grilled Coconut Lime Chicken (Juicy and Full of Flavor!)
    • A skillet full of cheesy chicken broccoli pasta with a wooden spoon.
      Cheesy Chicken Broccoli Pasta: A One-Pot Family Favorite
    • A white bowl full of Slow Cooker Orange Chicken, garnished with orange slices.
      Easy Slow Cooker Orange Chicken – Better Than Takeout

    Reader Interactions

    Comments

      5 from 8 votes (6 ratings without comment)

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      Recipe Rating




    1. Clifford Robb

      December 17, 2022 at 9:57 am

      5 stars
      Nicely laid out instructions, well written with lovely ingredients !

      Reply
    2. Susan Barnes

      April 01, 2020 at 9:08 pm

      5 stars
      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.

      Reply
      • Sharon Rigsby

        April 02, 2020 at 10:49 am

        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

        Reply
    3. Ernest WaynebToney

      July 18, 2019 at 8:05 am

      I am going to get my daughter in to cook this for u, it looks really great and easy to make.j

      Reply
    4. Bev Scheer

      October 09, 2018 at 7:29 pm

      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.

      Reply
      • Gritsandpinecones

        October 09, 2018 at 9:21 pm

        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

        Reply
    5. Susan Barnes

      October 07, 2018 at 3:35 pm

      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.

      Reply
      • Gritsandpinecones

        October 07, 2018 at 9:53 pm

        Hey Susan,
        I’m so glad you enjoyed it and hope you guys are doing well!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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