Creamy Skillet Chicken with Bacon and Mushrooms Recipe
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.
1tablespoonchopped 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!
Video
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.