This decadent meal is earthy, savory, and super easy to make. These robust bacon mushroom skillet chicken thighs are everything I’m looking for in a weeknight dinner when I’m low on time but looking for a delicious meal to satisfy my family.
What to serve with this dish…
Bacon Mushroom Skillet Chicken Thighs
I strongly suggest serving this dish with some kind of potato. Potatoes tend to absorb this indulgent cream sauce so you don’t need to over season the little spuds, which makes cooking faster. Simply start the entire cooking process by throwing some potatoes in the oven. Then you can start cooking your chicken. For the meal that I photographed, I added some leftover cauliflower to the mix.
A nice green salad also is a wonderful and cleansing compliment to this comforting dish. Don’t be shy about eliciting help from your junior sous chefs; my kids love putting the salad together while I cook. It’s a nice way to get the kids involved in making dinner.
A word of caution…
This one skillet dish is a breeze to clean up. Just be careful when pulling the skillet out of the oven and working with the skillet afterwards. It will be extremely hot and you could get burned. I have to admit that there have been moments when I am distracted while cooking and absent-mindedly reach for a hot pan only to burn myself. Don’t make that same mistake! Simply use good oven mitts when working with the skillet once its been pulled out of the oven.
Also, please be sure that you are using an oven-proof skillet. The skillet should be made entirely of metal. I use this 12 inch All-Clad and it works beautifully.
Bacon Mushroom Skillet Chicken Thighs
Print RecipeIngredients
- 4-5 sliced of bacon
- 4-6 bone-in, skin-on chicken thighs
- 1 large shallot, sliced
- 2 tbsp sun-dried tomatoes, sliced
- 2-3 cloves of garlic, thinly sliced
- 8 oz package baby portobello mushrooms, sliced (about 3 cups)
- 1 cup coconut milk
- 1/4 salt
- 5 sprigs fresh thyme
- salt and pepper
Instructions
Preheat oven to 375 degrees F.
In a large oven-proof skillet, cook bacon over medium heat until crisp.
Transfer bacon to paper towels and press to absorb excess fat. Leave rendered bacon fat in skillet and increase heat to medium-high.
Prepare chicken thighs: trim excess skin, pat with paper towel to dry, generously salt and pepper both sides.
Place chicken thighs skin side down in hot skillet. They should sizzle immediately. Do not move chicken to allow for a nice sear. Cook about 7 minutes or until skin in browned and releases easily from the pan. Flip to other side.
Transfer skillet to oven and cook for an additional 12 minutes or until internal temperature reaches 160 degrees F.
MAKING SURE TO WEAR OVEN MITTS, remove skillet from oven and transfer chicken to plate. Place skillet on stovetop set to medium heat.
THE PAN WILL STILL BE HOT SO CONTINUE TO WEAR OVEN MITTS. Add shallots, sun-dried tomatoes, and mushrooms to skillet and cook for about 5 minutes or until softened, stirring often.
(OVEN MITTS) Add garlic, stirring constantly for 45 seconds.
(OVEN MITTS) Add coconut milk, 1/4 tsp of salt, and fresh thyme to skillet and bring to a gentle boil.
(OVEN MITTS) Turn down heat and simmer for about 3 minutes or until the sauce has slightly reduced.
(OVEN MITTS) Crush or chopped cooked bacon into 1/2-1 inch pieces. Add bacon to skillet and stir.
(OVEN MITTS) Add more salt and pepper to taste.
(OVEN MITTS) Return chicken to pan and stir to coat.
Serve immediately.
Notes
I suggest serving this dish with a side of potatoes and some sort of green (like a side salad or sautéed spinach)
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Whole30 January Jumpstart 2020 | Make n Curate
January 3, 2020 at 9:51 am[…] Dinner- Bacon and Mushroom Chicken Thigh Skillet […]