Creamy Bacon Mushroom Thyme Chicken Recipes
BACON MUSHROOM CHICKEN
Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!
Provided by Sara Blanchard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
- Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
- Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g
CHICKEN THIGHS W/CREAMY MUSHROOM AND BACON SAUCE RECIPE - (4.6/5)
Provided by sulli5301
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. 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. 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. In the mean time, make the mushrooms sauce: 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. Add chopped cooked bacon to the skillet. 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. 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.
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- Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
- Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
- Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
- Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
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