Did somebody mention bacon? Who can say no to bacon and when added to chicken, fireworks are happening in my kitchen.
We all have staples in our kitchen, and bacon is one ingredient that is never missing. I believe that everything tastes better with bacon. And here is a recipe to prove that point.
In this Article
- Where should I start to describe this dish?
- Subscribe to Giangi's Kitchen!
- Why do you want to keep the skin on?
- Pro Tips
- Ingredients needed to create this finger-licking good chicken
- Cooking tips and suggestions on how to prepare this recipe.
- What dish will go well alongside?
- Want to try more fun chicken recipes?
- If you enjoy this dish, check out these flavorful recipes:
- Bacon Chicken Thighs
Where should I start to describe this dish?
Crispy chicken thighs with mushrooms, cream, bacon, and lemon.
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And did I mention you will use only one pan to make this incredible dish? Yes! That is what I love the most: less cleaning in the kitchen.
You can even present it in the skillet you prepare for your table: Rustic and family fun.
The chicken is added to the skillet and cooked to perfection. Onions and mushrooms cooked together. Grated parmesan cheese makes this dish just out of this world.
The cheese melts, giving you this very rich, creamy, velvety sauce that, added to all the other ingredients, makes this dish a “must try”.
Chicken thighs are my favorite part of the chicken. Full of flavor.
They work well with most sauces, and the meat is always tender.
Why do you want to keep the skin on?
I can hear you from here: “No way I will keep the skin on this chicken, not a chance.”
Please hear me out, and you will understand why I want you to keep the skin on your chicken.
The skin forms a barrier between the skillet and your chicken, which becomes very dry. It gives that golden color, and since chicken takes a good twenty minutes to cook, you will eat something dry, which, to me, is un-eatable.
The skin, if you so choose, my husband does this; therefore, I take no offense, can be tossed from your portion once in your plate.
Yet, something is telling me that you will try it as you cannot resist the crispiness and richness of flavor. Promise, I will not tell. 🥰
Pro Tips
- Because of the acidity of this dish with the lemon, I strongly recommend using a non-porous cast iron skillet. Le Creuset is my choice here. The enamel part of the skillet will not allow the acidity to break down on the cast iron and forgo a metal taste.
- Always push the chicken with a pair of thongs before turning it over. If it gives you resistance, wait a bit longer. Once the skin is nicely golden, it should detach itself. Forcing it will result in the skin separating from the chicken.
Ingredients needed to create this finger-licking good chicken
Bacon – thick slices are my favorite, and applewood smoked is always a treat. Do use what you have on hand; there is no need to make an extra trip to the store.
Chicken thighs – the star of this dish. Great in flavor, rich and savory. Most of all, it is tender and cooked faster. Do leave the skin on to cook.
Red onion – Onion and cream are always a magical combination. The red onion, when cooked, is milder in flavor, which is something that I enjoy.
Whitecap mushrooms – Easier to get to the supermarket. Please ensure the caps are nicely closed and they have no bruising. Gently wipe them, remove the stalks, and save them for soup.
Garlic cloves – always a plus and add a great layer of flavor
Chicken stock – sodium free will not add more salt to this dish
Heavy cream – to help you create that wonderful sauce that you will not stop eating
Parmesan Cheese – with the cream creates that irresistible sauce,
Fresh thyme – chicken’s best friend as it enhances the flavor of the cream and lemon
Lemon – juice and just enough to bring some acidity to this dish without having to add more seasoning.
Salt and pepper – Seasoning for your chicken
Parsley – optional
Cooking tips and suggestions on how to prepare this recipe.
This is a quick introduction. Please read the recipe for complete instructions.
- Do reserve the bacon fat. The flavor is unsurpassed when added back to your dish.
- To keep the chicken moist, loosely cover it with aluminum foil once removed from the skillet and before returning it to the skillet again. Step 4 of the recipe is below.
- Mushrooms: I used white caps, but cremini is perfect as well. Do, however, squeeze some lemon juice over them to eliminate turning dark
- Make sure all the onions are chopped the same size; thus, cook evenly.
- Garnishing with thyme or finely chopped parsley of course, is optional. However, it adds a touch of color to your dish.
- You can bring the finished dish in the skillet to your table.
- Do not forget the trivet, just in case you have a wooden table.
What dish will go well alongside?
When I prepare a rich dish, I like to stay on the light side for a side dish. Roasted vegetables are always welcome and Broccolini and Carrots are just perfect.
Or indulge with this to-die-for Rice with Peas and Butter .
However, sometimes I falter and give in to rich creamy mashed potatoes. After all, I must enjoy the sauce somehow.
Any fresh fruits for dessert will round up the perfect meal for the whole family.
Want to try more fun chicken recipes?
I know you will enjoy these tremendous Chinese chicken skewers
If you want to have a great dinner and transport yourself to faraway lands, try my Moroccan Chicken and Prunes. Cooked with a tajine, not necessary, and you will have the instruction; it is out of this world for Sunday night dinner.
For a traditional Italian dinner, how about some Chicken Parmigiana? Easy and super delicious, with a quick side of vegetables or pasta, the perfect weeknight dinner.
The most beloved by all Parmesan, Panko Crusted Chicken Cutlets. easy, super crispy and they make the perfect leftovers that you can take to work the day after.
If you enjoy this dish, check out these flavorful recipes:
Tarragon Chicken – A French Classic
Bacon Chicken Thighs
Ingredients
- 4 slices of bacon
- 4 chicken thighs, large bone-in, skin-on
- salt and pepper
- 1 red onion, peeled and finely chopped
- 8 white cap mushrooms, stems removed and sliced
- 2 garlic cloves, peeled and minced
- ¾ cup sodium-free chicken stock
- ¾ cup heavy cream
- ⅓ cup parmesan cheese, grated
- 1 bunch fresh thyme, 1 sm
- ½ lemon, juiced
- parsley, for garnish (optional)
Instructions
- In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Drain the slices over a paper towel-lined plate and reserve about 2 tablespoons of the fat rendered in the skillet.
- Season generously with salt and pepper the chicken. Increase the heat to medium-high, then add the chicken, skin-side down. Cook until golden, about 5 -7 minutes per side. Skin needs to be crispy golden. Remove the chicken from the skillet and set it aside.
- Add onions and cook until soft. Stir in the mushrooms and season with salt and pepper. Cook until golden, about 5 minutes. Stir in garlic and then the chicken stock, cream, parmesan cheese, thyme, and lemon juice. Bring mixture to a simmer and cook for another 5 minutes.
- Return the chicken to the skillet and simmer until chicken is cooked through, about 10 more minutes more. Chop the bacon and add it to the sauce.Garnish with fresh thyme or chopped parsley.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry
- Cuisine: French
- Type: Affordable Gourmet
Did you make this?
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Originally posted on January 9, 2021, updated on December 5, 2021
Addie
The bacon and chicken work so well together!
Giangi Townsend
Sure does, but then everything works well with bacon, one of may favorite.
Anaiah
These bacon chicken thighs were perfect! I loved all the flavors in this dish. We had it with broccolini and mashed potatoes for dinner. Yum!
Giangi Townsend
What a wonderful side dish, thank you for your kind compliment. This is one of our favorite dishes.
Thank you for stopping by Giangi’s Kitchen
Jean
that‘s an easy one pan meal and already felt like Im enjoying a meal from a restaurant.
Giangi Townsend
You will love how easy it is to make it and how fast it is enjoyed by your family.
Thank you for stopping by Giangi’s Kitchen