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Chicken Thighs with Creamy Bacon Mushroom THyme Sauce

  • Author: Michelle Burns
  • Total Time: 40 minutes
  • Yield: 4 servings 1x



Chicken Thighs

  • 4 chicken thighs, skin-on, bone-in
  • 1 Tbs olive oil, divided
  • salt and pepper to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano

Mushroom sauce

  • 6 ounces mushrooms or choice
  • 5 slices bacon, cooked, chopped (or substitute lardón)
  • 1 cup heavy cream
  • 1/8 tsp salt
  • 5 sprigs fresh thyme
  • 1 clove black garlic, smashed and minced


Chicken thighs

  • Preheat the oven to 350ºF
  • Season both sides of the chicken thighs generously with salt and pepper and herbs.
  • In a large skillet over medium-high heat, cook bacon.
  • Remove and drain the bacon, keeping the fat in the pan.
  • Add olive oil and heat.
  • Add the chicken thighs skin-side down
  • Cook for about 5 minutes, on the skin side until nicely browned
  • Transfer the chicken thighs, skin side up, to a foil-lined baking sheet.
  • Bake for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.

Mushroom Sauce

  • In same pan you cooked the chicken, add remaining olive oil
  • Heat on medium heat.
  • Add the sliced mushrooms (without salting)
  • COok for about 3 minutes, flipping once
  • Add the cooked bacon and garlic.
  • Add the cream, 1/8 tsp salt, and fresh thye.
  • Bring to boil, stir, immediately reduce to a simmer.
  • Simmer for about 2 minutes on very low heat for the flavors to blend.
  • Adjust seasoning.
  • When the chicken is cooked, remove from the oven and add to the sauce.








  • Prep Time: 10
  • Cook Time: 30 minutes


  • Serving Size: 1 thigh
  • Calories: 609
  • Fat: 55 g
  • Carbohydrates: 4 g
  • Protein: 24 g
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