Equipment
- Cheese Grater optional
- Veggie Chopper
Ingredients
- 4 lbs chicken thighs
- 1/2 lb bacon
- 1 cup sliced mushrooms
- 1 yellow onion Any onion variety works, we used yellow
- 2 tbsp fresh thyme Or substitute with 1 tsp of dried thyme
- 1 cup freshly grated parmesan cheese You can sub already grated parm but it's so much creamier if you do this extra step.
- 1 cup heavy whipping cream
- 5 cloves garlic Feel free to use less, we love garlic so added extra
Notes
- Prepare ingredients by chopping onions, mincing the garlic, and slicing mushrooms. Save aside until after the chicken is cooked.
- This is when you will also want to grate the parmesean cheese and set aside.
- Thoroughly sprinkle salt and pepper on the chicken thighs.
- Preheat the stove top to medium heat.
- Cut the bacon into thirds and saute in a large pan until crispy. Remove and set aside on a paper towel. Once the bacon has cooled you'll want to crumble it by using a knife or your hands.
- Drain most of the bacon grease (we like to store ours in a mason jar for future use) and reserve about 3 tbsp in the pan to cook your chicken in.
- In the same pan, add the chicken thighs and cook until browned on both sides. Remove and set aside. We started with the skin down and placed the lid on top to help them cook fully. Ours chicken thighs were really thick so they needed a little extra steaming with the lid on.
- Once chicken is almost fully cooked and browned nicely you will want to pull them out and place them on a tray so they don't overcook.
- To the skillet you will add the onions and saute until translucent. Then add the mushrooms and garlic to the pan. Continue cooking until the mushrooms are soft. Make sure you don't overcook the onions or garlic because it will change the taste of the whole dish.
- Stir in the fresh thyme, most of the parmesean cheese (saving some to garnish afterwards), and heavy whipping cream. Bring to a simmer stirring occasionally.
- Return the chicken to the pan. Simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened. Chicken should be at least 170 degrees.
- Salt and pepper to taste. I personally love extra salt and we didn't need any so please try it before adding any.
- That's it! Place the chicken and lots of yummy sauce on the plate, top with remaining parmesan cheese and crumbled bacon.
Tried this recipe?Let us know how it was!