Creamy Baked Chicken Thighs with Mushrooms & Bacon (2024)

Creamy Garlic Parmesan Mushroom Chicken & Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!

AN ORIGINAL CAFEDELITES RECIPE

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

FOR THE CHICKEN:

• 6 chicken thighs (bone-in, skin-on or off)
• 1 tablespoon olive oil
• 2 cloves garlic crushed
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper to taste

FOR THE CREAM SAUCE:

• 4 cloves garlic crushed
• 7 ounces (200 g) diced bacon
• 14 ounces (400 g) sliced brown mushrooms (Cremini)
• 1 cup heavy cream (OR half and half)*
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan
• 1/4 teaspoon freshly ground black pepper to taste
• Salt, only if needed to your taste
• Extra chopped fresh parsley to garnish
• Fresh shaved or grated parmesan to garnish

BAKED CHICKEN THIGHS

• Preheat oven to 400°F (200°C).

• Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.

• Heat a large oevn proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).

• Transfer to oven and roast until completely cooked through, about 25-30 minutes.

• Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.

SAUCE

• Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.

• Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.

• Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

• Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.

• Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.

TIPS

• If using cream:Thickened cream, heavy cream,light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon cream until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.
• If using half and half:Bring to a gentle simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* half and half; pour cornstarch mixture into the centre of the pan; stir continuously until the sauce thickens and becomes a 'cream'.Nutrition facts are calculated based on skin-on, bone in thighs, andheavy cream.