Bacon & Mushroom Smothered Chicken

Smothered Chicken with Bacon and Mushrooms is one of those delicious recipes that you can make year-round that will be a crowd pleaser! This recipe is easy to make and it is full of so much flavor! Save it today so you can try it.

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Sometimes you find those recipes that are Earthy, full of comforting things and just all-around delicious. Meals that become part of your regular rotation, that the whole family loves and something that can be made year-round. This Bacon & Mushroom Smothered Chicken is one of those recipes.

A reason to love chicken thighs

For some reason, this Bacon and Mushroom Smothered Chicken recipe reminds me of my childhood. It just seems like one of those recipes a grandmother would have made, with a delicious sauce and moist, flavorful chicken. The dark meat chicken cuts – found in places like the thighs and legs – are often richer in nutrients and more flavorful. Yes, it contains a bit more fat and saturated fat than white chicken cuts. However, it’s not much. And it’s that extra fat that gives the cuts more moisture and makes them more flavorful. Due to this, boneless, skinless chicken thighs are a better choice for this recipe than breasts. 

*Originally developed in 2022. Updated 2026.

Simple, fresh ingredients always make it best

When it comes to the other ingredients in the Bacon & Mushroom Smothered Chicken, I kept it simple and it includes some of my favorites. Shallots, onion, fresh sage, fresh thyme sprigs, bacon, mushrooms, a touch of heavy cream and a bit of chicken broth are really all that is required to make this.

Tips for making Bacon & Mushroom Smothered Chicken

• This recipe calls for cooked back so factor that into the overall cook time. I make my bacon in the oven on a baking sheet (at 400 degrees for about 15-18 min) and always just cook it while my chicken is cooking. But you could make it ahead of time too to save yourself a step.
• Chicken thighs often have skin on them so don’t skip the first step that’s all about making a slightly crispier skin on the chicken. It might be tempting to just bake it but this step is important!
• If you are really not a mushroom person – like if you completely hate them – then you can leave them out. But I just wouldn’t recommend it.
• Make sure to use a good, quality olive oil for this recipe.
• When cooking the sauce it’s important to keep the heat low from start to finish to avoid burning any of the ingredients. A nice simmer is all you ever need to make this sauce cohesive.
• I recommend using fresh herbs in this as well as some pre-jarred Italian herbs. But the fresh herbs really make the dish. Don’t forget the parsley at the end. It really brightens everything up.

Looking for more chicken dinner recipes?

If you love a delicious, easy chicken recipe for dinner, try these recipes:

• French Onion Chicken {HERE}
• White Wine Dijon Chicken {HERE}
• Marinated Mediterranean Chicken Skewers {HERE}
• Chicken Tortilla Soup {HERE}
• Sun Dried Tomato Pasta with Chicken {HERE}
• Crispy Shredded Chicken Tacos {HERE}
• Thai Inspired Chopped Chicken Salad {HERE}

Also, if you’re a mushroom lover, try this recipe for my Stuffed Mushrooms {HERE}. 

Bacon & Mushroom Smothered Chicken

This Bacon & Mushroom Smothered Chicken is fast enough for a week night meal, but also fancy enough and delicious enough to serve for guests!

4.80 from 5 votes

Print Pin Rate

Course: dinner, Main Course

Cuisine: American

Keyword: bacon and musroom smothered chicken, smothered chicken

Prep Time: 10 minutes minutes

Cook Time: 27 minutes minutes

Author: Rachel

Ingredients

• 6 Tbsp. olive oil, divided
• 1 lb. boneless chicken thighs (You can use ones with bones too.)
• 1 shallot
• 1/2 white onion
• 3/4 cup white button mushrooms
• 8 sliced of bacon, cooked
• 1 cup heavy cream
• 2.5 tsp. ground Italian seasoning I use McCormick Italian Seasoning in a grinder
• 5 fresh sprigs of thyme
• 2 Tbsp. fresh sage, chopped
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley

Instructions

• Preheat the oven to 350.
• In a pan on the stove over medium heat, add half of the olive oil and heath through.
• Season both sides of the chicken thighs with salt and pepper and then add them to the pan. Cook skin side down for about 4 min.
• Flip them and cook the other side about about 2 min.
• Remove the chicken from the pan and add it to a baking sheet lined with foil. Bake for 20 minutes.
• In the same pan that the chicken was in, add the other 3 Tbsp. of olive oil and heat through on LOW. Then add the shallot and onion and cook on low for about 5 minutes. Scrape brown bits as you go and stir regularly.
• Add in the mushrooms and cook for about 3 minutes until they are softened.
• Add in the cooked bacon and cook for about 2 minutes stirring frequently.
• Add in the heavy cream and then add in the Italian grinder seasonings. Simmer for about 3 min.
• Add in the fresh thyme sprigs and sage and continue to simmer.
• Add in the chicken broth and continue to simmer. You can cover it to help retain moisture but make sure to stir frequently.
• When the chicken is done add it back to the pan and spoon the sauce over the chicken.
• Serve immediately with additional salt and pepper to taste and fresh parsley.