Creamy garlic bacon chicken (Printable Version)
Tender chicken thighs simmered in a rich sauce with crispy bacon, garlic, and mushrooms.
# Ingredients Required:
→ Meat
01 -
4 slices thick-cut bacon, diced
02 -
680 grams boneless, skinless chicken thighs
→ Spices and Seasonings
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
1 teaspoon dried thyme
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon sweet paprika
→ Vegetables
09 -
1 small yellow onion, finely diced
10 -
3 cloves garlic, minced
11 -
227 grams sliced fresh baby portobello mushrooms
→ Liquids
12 -
180 milliliters low sodium chicken broth
13 -
160 milliliters heavy cream
→ Garnish
14 -
Chopped fresh parsley
# Guide to Cooking:
01 -
Cook the diced bacon in a large 30 cm skillet over medium heat until crisp. Remove bacon using a slotted spoon and drain on paper towels, leaving the bacon grease in the skillet.
02 -
Season chicken thighs with salt, pepper, thyme, garlic powder, onion powder, and paprika. Increase heat to medium-high and cook chicken in the bacon grease for 6 minutes on one side, then flip and cook an additional 6 minutes until cooked through.
03 -
Remove chicken from skillet and keep warm. Add diced onion to the same skillet over medium-high heat and cook for 2 minutes until softened. Add minced garlic and cook for 15 seconds. Stir in mushrooms, season with salt and pepper, and cook for 5 minutes, stirring frequently.
04 -
Pour in chicken broth and simmer for 1 minute. Stir in heavy cream and bring the mixture to a gentle simmer, cooking for 5 minutes until slightly thickened.
05 -
Return the chicken thighs to the skillet with the sauce and cook for 5 to 7 minutes until the sauce thickens to desired consistency.
06 -
Remove from heat. Sprinkle cooked bacon and chopped parsley over the dish before serving.
# Extra Suggestions:
01 -
Retain bacon grease for enhanced flavor in the sauce.