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Close-up of a creamy mushroom chicken thigh with crispy beef bacon and fresh herbs in a rich cream sauce in a skillet.
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Creamy Mushroom Chicken Thighs with Beef Bacon (One Pan Dinner)

These Creamy Mushroom Chicken Thighs with Beef Bacon are a one pan dinner that delivers serious depth of flavor with minimal fuss. Bone-in, skin-on chicken thighs get seared in smoky Godshall's beef bacon fat until the skin is shatteringly crispy, then finished in the oven in a rich white wine Dijon cream sauce loaded with caramelized mushrooms, sweet onions and shallots, and twelve cloves of garlic. Crispy beef bacon goes into the sauce and back on top for finishing. On the table in about an hour — weeknight easy, dinner-party worthy.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 709kcal
Author: Briana

Equipment

Ingredients

Proteins

  • 10 ounces (1 package) Godshall's beef bacon cut into 1-inch pieces
  • 2 to 2½ pounds bone-in, skin on chicken thighs about 4-6 thighs
  • 1 tablespoon oil any neutral oil
  • 2½ teaspoons kosher salt 1 teaspoon salt per pound, see notes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried mustard
  • ½ teaspoon black pepper

Cream Sauce

  • 3 tablespoons unsalted butter
  • 16 ounces fresh mushrooms sliced or torn, any variety
  • 1 medium yellow onion thinly sliced, (about 1½ cups)
  • 2 medium shallots minced, (about ⅓ cup)
  • 1-1½ teaspoons kosher salt to taste
  • 12 cloves garlic minced
  • 2 tablespoons all-purpose flour 15g
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 6-8 sprigs fresh thyme
  • 2 tablespoons fresh parsley chopped

Instructions

Cook the beef bacon:

  • Heat a large oven-safe skillet over medium-low heat. Add the beef bacon pieces and cook until crispy, about 6–8 minutes. Remove with a slotted spoon and set aside. Pour all rendered fat into a small bowl and reserve, you'll be left with about 4 tablespoons total.
    10 ounces (1 package) Godshall's beef bacon

Sear the chicken:

  • Mix together the kosher salt, garlic powder, onion powder, dried thyme, mustard powder, and black pepper in a small bowl. Drizzle the chicken thighs with the neutral oil and season generously on all sides with the spice blend.
    2 to 2½ pounds bone-in, skin on chicken thighs , 1 tablespoon oil, 2½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried mustard, ½ teaspoon black pepper
  • Return 2 tablespoons of the reserved beef bacon fat to the skillet and increase heat to medium-high. Place the chicken thighs skin-side down and sear undisturbed for 7–8 minutes until the skin is deep golden brown. Flip and sear the other side for 3–4 minutes. Remove and set aside. Work in batches if needed.

Cook the mushrooms:

  • Preheat your oven to 375°F. Reduce heat to medium. Add a splash of reserved bacon fat and 1 tablespoon butter to the skillet. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, then stir and cook another 2–3 minutes until deeply golden. Work in batches if needed. Remove and set aside.
    3 tablespoons unsalted butter, 16 ounces fresh mushrooms

Build the sauce:

  • Add the remaining bacon fat and 2 tablespoons butter to the skillet. Add the onion, shallots, and a pinch of salt. Cook until softened and translucent, about 4–5 minutes.
    1 medium yellow onion, 2 medium shallots
  • Add the garlic and flour at the same time and cook, stirring often, for about 1 minute.
    12 cloves garlic, 2 tablespoons all-purpose flour
  • Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let reduce by half, about 2 minutes.
    ½ cup dry white wine
  • Stir in the chicken broth, heavy cream, and Dijon mustard. Season with kosher salt to taste. Bring to a gentle simmer.
    1 cup chicken broth, 1 cup heavy cream, 2 tablespoons Dijon mustard
  • Add back the mushrooms and about ⅔ of the reserved crispy beef bacon. Nestle the chicken thighs back into the sauce skin-side up and tuck in the thyme sprigs.
    6-8 sprigs fresh thyme

Finish in the oven:

  • Transfer the skillet to the oven and bake uncovered for 20–25 minutes until the chicken reaches an internal temperature of 185–190°F and the sauce has thickened.
    • 💡 Unlike chicken breasts, thighs benefit from being cooked beyond the 165°F safe minimum. 185–190°F is the sweet spot for tender, juicy results.
  • Remove from the oven and discard the thyme sprigs. Top with the remaining crispy beef bacon, fresh thyme leaves, and parsley before serving.
    2 tablespoons fresh parsley
    • ✨ The sauce will thicken a bit more as it sits. If it gets too thick, add a small splash of chicken broth to loosen it back up.

Notes

  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.
  • Make ahead: The beef bacon and mushroom sauce can be made up to a day ahead. Sear the chicken fresh and finish in the reheated sauce.
  • Salt: We use Diamond Crystal kosher salt. If using Morton's kosher salt, use half the amount. If using table salt, use about one-third the amount.
  • What wine to use: Use a dry white wine you'd actually drink — Sauvignon Blanc or Pinot Grigio are the safest bets. Chardonnay works if it's unoaked, but skip heavily oaked bottles as they can overpower the sauce. Avoid anything labeled "cooking wine" as it contains added salt and will throw off the seasoning.
  • White wine substitute: Swap in an equal amount of chicken broth with a small squeeze of lemon juice if you'd prefer not to cook with wine.
  • Mushrooms: Any variety works great here — cremini, shiitake, oyster, or a specialty blend all do beautifully. The more variety, the more depth of flavor in the sauce.
  • Boneless skinless thighs: You can swap in boneless skinless thighs — reduce the oven time to about 15–18 minutes since they cook faster and don't have the bone to contend with. The sauce won't be quite as rich since you lose the rendered skin fat, but it'll still be delicious.
  • Stovetop option: Instead of transferring to the oven, nestle the chicken back into the sauce on the stovetop and simmer uncovered over medium-low heat for 12–15 minutes until cooked through, checking occasionally to make sure the sauce isn't scorching.

Nutrition

Calories: 709kcal | Carbohydrates: 13g | Protein: 38g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 251mg | Sodium: 2084mg | Potassium: 856mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 3mg