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Bacon + Mushroom Slathered Chicken Thighs

This recipe came together when I realized I had a pack of bacon and a flat of mushrooms that needed to be used. It sounded like a winning combo - and although it's not the healthiest meal, it uses just a few simple ingredients!

Bacon + mushroom sauce slathered over chicken thighs


Protein: chicken

Cook Time: 30-40 minutes


chicken thighs (4-6 thighs)

cooking oil (2 tbsp+)

salt + pepper, and/or seasonings of choice (to taste)


mushrooms (1 c)

onion (1 small or 1 c)

bacon (6 slices)

heavy cream (1 c)

garlic, minced (1 tbsp)


-Turn on oven or grill to 350F and let it preheat.

I used the Traeger Grill to cook the chicken.

-Salt + pepper/season chicken thighs and brown in a frying pan, if baking. Otherwise you may skip this step if cooking on a grill.

I suggest this step if baking to get the crispy finish to the chicken.

-Once the oven/grill is to temp, put chicken thighs in to cook for ~20 minutes, or until they reach an internal temperature of 165F.

-While chicken is cooking, you can cook the sauce.

-Start by frying the bacon in a pan til cooked, then carefully remove the strips and blot with paper towel on a plate when done.

-Using the same skillet with some of the bacon grease, or a fresh pan with a little cooking oil (your own preference), add the chopped mushrooms, onions and garlic to cook over medium heat.

-Once cool, chop the cooked bacon into bits and add back into the frying pan.

-When the mushrooms and onion have caramelized, pour in heavy cream and season to taste.

I added 1/4 tsp of salt and fresh thyme.

-Keep the sauce warm on low heat until the chicken thighs are ready.

-Once the chicken is cooked, add to the skillet and smother sauce on top.

The sauce also tasted really good over a side of green beans!

-Dig in!


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