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!
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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.