Creamy Mushroom Bacon Chicken Thighs

Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
Sear the Chicken:
Season the chicken thighs with salt and pepper. In the same skillet, add olive oil and sear the chicken thighs, skin-side down, for 5-7 minutes until the skin is crispy. Flip and cook for another 5 minutes. Remove from the skillet and set aside.
Sauté the Mushrooms:
In the same skillet, melt butter and sauté the mushrooms until golden, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Make the Creamy Sauce:
Pour in the chicken broth and stir to deglaze the pan. Then add the heavy cream and fresh thyme. Simmer for 5 minutes to thicken.
Combine:
Return the chicken thighs to the skillet, skin-side up. Sprinkle the crispy bacon on top and spoon some sauce over the chicken. Simmer on low heat for 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
Serve:
Garnish with extra thyme and serve hot, spooning the creamy mushroom sauce over the chicken.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Calories: 560 kcal per serving