Creamy Bacon Mushroom Thyme Chicken

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled
  • 4 Chicken thighs, bone-in

• Produce

  • 1 tsp Garlic powder
  • 8 oz Mushrooms, white
  • 1 tbsp Thyme, fresh

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream

Found on therecipecritic.com

Description

Ingredients

• 4 bone in chicken thighs, can also use boneless chicken thighs or breasts
• 1 tablespoon olive oil
• 2 teaspoons italian seasoning
• salt and pepper
• Creamy Bacon Mushroom Thyme Sauce:
• 1 tablespoon olive oil
• 8 ounces white mushrooms, sliced
• 6 slices bacon, cooked and crumbled
• 1 cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme, stems removed

Directions

• Preheat oven to 350 degree. Heat a large skillet to medium high heat. Add the chicken thighs and season with italian seasoning and salt and pepper. Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
• Add olive oil to the skillet and saute the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the skillet and heat for another minute. Serve immediately.