Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce – this is often one in all the simplest chicken thigh recipes I ever created. Easy, delicious, and excellent for bone-in, skin-on chicken thighs! this is often KETO friendly, high-fat, low-carb, protein free chicken formula.

Chicken thighs ar baked to a T then complemented with saporous creamy mushroom and bacon sauce with voluminous contemporary thyme. Pure food – chicken meat is usually delicious during a creamy sauce!

This meal contains high quantity of fat from significant creamy, chicken thighs, and bacon. of these ingredients have high fat, low sugar content. Mushrooms ar very low-carb and an excellent thanks to add flavor to keto formula. This formula contains foods that ar high in macromolecule however low in carb, like chicken thighs.

Fresh thyme is essential during this formula. I used regarding five sprigs of snipped contemporary thyme, and additionally a handful of sprigs a lot of for garnish, on high of chicken thighs and mushrooms

Ingredients

Chicken thighs

• 4 chicken thighs , skin-on, bone-in
• 1 tablespoon vegetable oil
• salt and pepper
• 1 teaspoon Italian seasoning dried thyme, oregano

Mushroom sauce

• 6 oz white mushrooms
• 5 slices bacon cooked, chopped
• 1 cup heavy cream
• 1/8 teaspoon salt
• 5 sprigs fresh thyme

Instructions

1. Preheat oven to 350 F.
2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
4. In the mean time, make the mushrooms sauce:
5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
6. Add chopped cooked bacon to the skillet.
7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

Recipe From : Julia's Album