Creamy Mushroom Chicken Skillet with Bacon – All of the delicious flavors of cream, mushroom, and bacon are packed into this delicious chicken dinner recipe! This family favorite chicken recipe comes together in only 30 minutes – A total winner for dinner! It’s low carb and keto-friendly and you can serve over steamed veggies, zucchini noodles or cauliflower rice, and rice or pasta for non-keto. Enjoy!
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Ingredients list for the Creamy Mushroom Chicken Skillet with Bacon
- 4 – 6 chicken thighs, skinless and boneless
- Salt and fresh cracked pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 teaspoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, finely minced
- 1 small yellow onion, minced
- 1/3 cup chicken stock
- 1 3/4 cups half and half or heavy cream
- 1 cup sliced mushrooms
- 1 teaspoon crushed red chili pepper flakes, optional
- 1/4 cup fresh grated Parmesan cheese, optional
- 1/2 cup crispy cooked bacon
- Chopped spring onion, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Heat olive oil in a large skillet over medium heat. Season the boneless chicken thighs on both sides with paprika, garlic powder, salt and pepper, and cook for 5-8 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove chicken thighs from the pan and set aside.
2. Melt butter in the remaining cooking juices in the same pan. Add sliced mushrooms, garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute. Add in the vegetable or chicken stock, and allow to reduce a little.
3. Reduce heat to low, add the half and half (or heavy cream), and bring to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the crispy bacon in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Transfer the chicken thighs back into the pan with the mushroom sauce to reheat; sprinkle chopped scallion, and spoon the sauce over each chicken thighs. Serve creamy mushroom chicken with bacon over steamed vegetables, zucchini noodles or cauliflower rice, and rice or pasta for non-keto. Enjoy!
Note: You can use dry white wine instead of vegetable stock if you prefer.
Photo credit: © Eatwell101.com
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Made a test batch and made the following adjustments: sauteed mushrooms, garlic, onion, red/yellow/green bell pepper and added to the chicken/cream mixture along with grated spinach and quite a great deal more seasoning because we like our food full flavored. Topped with mozzarella and parm, placed in oven 400F long enough to melt the cheese. 5 stars with my additions. Really good base recipe, just needs extra fluff.
I was worried it might be too salty with the bacon but it was more bland that I expected. Next time I'll double the spices. I cooked the bacon in the skillet first, drained a bit of the bacon grease and then cooked the chicken in it. Good overall.
So good! Made it with chicken breasts, because that’s just what we had. Added a few extra spices. Made it in a cast iron skillet and it got pretty sticky after cooking the bacon and chicken, so I deglazed it with some wine, and I think that added to the flavor as well. I will definitely make again, next time with thighs.
Delicious and I’ll be making this again! I made it with half of the spices because dry spices a little goes a long way for us. I used cubed up chicken breast instead of chicken thigh because that’s what we had on hand. Served over tortellini.
