Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Creamy Mushroom Chicken with Bacon is not just a meal; it's a symphony of flavors that will make your taste buds dance with joy. Imagine tender, golden-brown chicken nestled in a luxuriously rich, creamy sauce, studded with earthy mushrooms and crispy bacon bits – this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 6 slices bacon, chopped
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Begin by preparing all your ingredients. Chop the bacon into small pieces, slice the mushrooms, and mince the garlic. Set everything aside for easy access during cooking.
- In a large skillet, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease, leaving the rendered fat in the skillet.
- Season the chicken thighs with salt and pepper on both sides. In the same skillet with the bacon fat, increase the heat to medium-high and add the chicken thighs. Sear the chicken for about 5-6 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté them in the remaining bacon fat for about 5 minutes, or until they are tender and browned. Stir occasionally to prevent sticking.
- Add the minced garlic to the mushrooms and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-5 minutes. Stir occasionally.
- Return the cooked chicken thighs to the skillet, nestling them into the creamy mushroom sauce. Let everything simmer together for another 5 minutes to allow the flavors to meld.
- Once the sauce has thickened to your liking, stir in the crispy bacon and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the creamy mushroom chicken hot, spooning the sauce over the chicken. This dish pairs wonderfully with rice, pasta, or a side of steamed vegetables.
Tips
- Temperature is Key: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe and perfectly cooked meat. Use a meat thermometer for precision.
- Bacon Fat Magic: Don't discard the bacon fat! It's liquid gold that adds incredible depth of flavor to your entire dish. The fat helps sear the chicken and creates a delicious base for the sauce.
- Mushroom Sautéing Secret: Make sure to sauté mushrooms in a single layer and avoid overcrowding the pan. This ensures they brown beautifully instead of steaming.
- Cream Sauce Consistency: If your sauce is too thin, let it simmer a bit longer. If it's too thick, add a splash of chicken broth to thin it out.
- Fresh Herbs Matter: Use freshly chopped parsley right at the end to add a bright, fresh note to the rich, creamy dish.
- Make-Ahead Friendly: This recipe can be prepared in advance and gently reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 4g
Protein: 35g
Fat: 36g
Saturated Fat: 18g
Cholesterol: 180mg
