Mushroom Thyme Chicken

This Mushroom Thyme Chicken is creamy and tender with a slight kick of bacon flavor 🙂 It turned out absolutely delicious, especially over some hot white rice made in my handy rice maker! Get yours, here! This is definitely a keeper recipe that we will be making often from now on. John loved it – so that’s always a plus! Give it a try and let me know what you think in the comments below – hope you enjoy as much as we did!

Serves 4



  • 4 Bone in, skin on chicken thighs
  • 1 tablespoon of olive oil
  • 2 tsp of thyme – dried or fresh
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of basil


  • 1 tablespoon of olive oil
  • 8 oz of mushrooms
  • 6 cooked slices of bacon
  • 1 cup of heavy cream
  • salt and pepper
  • 2 teaspoons of thyme
  • 1/2 cup of shredded fresh parmesan


Preheat oven to 350 degrees

  • Season both sides of chicken with spices from the chicken ingredients list
  • Sear both sides of chicken in a hot skillet with a olive oil
  • Bake for about 30 minutes or until the chicken is fully cooked
  • While the chicken is cooking, cook your bacon
  • When finished, add olive oil to a skillet and saute the mushrooms until soft
  • Add in the crumbled bacon, spices, and heavy cream
  • Bring to a simmer – add in the parmesan cheese
  • When the chicken is done, add it to the skillet and cover with the sauce
  • Serve hot over rice, noodles or veggies
  • Enjoy!

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