Creamy Bacon Mushroom Chicken
If you’re looking for a hearty, comforting dish that feels luxurious but comes together super easily and in one pan, this Creamy Bacon Mushroom Chicken is it! Seared chicken thighs are nestled into a rich coconut milk based sauce with crispy bacon, sautéed mushrooms, and a hint of Dijon mustard to tie everything together.
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Why You’ll Love This
This dish has all the cozy, indulgent flavors you want, but it’s completely dairy-free thanks to the use of coconut milk instead of heavy cream. The combination of savory bacon, earthy mushrooms, and creamy coconut milk creates a well-rounded sauce that’s perfect for spooning over rice, pasta, or potatoes.
Key Ingredients for Bacon Mushroom Chicken
Boneless, Skinless Chicken Thighs: These are juicy and flavorful and simple to cook. You can substitute chicken breast if you prefer but you’ll need to adjust the cooking time to be sure they don’t dry out.
Bacon: Adds a smoky, salty richness to the dish.
Mushrooms: Sautéed mushrooms add depth and a nice earthy flavor that complements the bacon.
Full-Fat Coconut Milk: Keeps the sauce creamy without the dairy. Make sure to use the full-fat version for the best texture. A cashew cream would also work.
Dijon Mustard: Adds a bit of tang and sharpness to balance the richness of the sauce. (Optional if you prefer a more mellow sauce!)
White Wine: Used to deglaze the pan and add extra depth of flavor. You can sub this with chicken broth if you prefer!
Garlic and Onion: Essential aromatics that bring all the flavors together.
Step-by-Step Instructions
Step 1: Prep and Sear the Chicken Thighs Start by seasoning your chicken thighs with Italian seasoning, salt, and pepper. Heat up a skillet and cook the bacon until crispy. Remove the bacon and set aside, but leave the bacon fat in the pan – this is where the magic happens! Sear the chicken thighs in the bacon fat until golden brown, then remove and set them aside.
Step 2: Sauté the Vegetables In the same skillet, add diced onions and mushrooms. Sauté until the mushrooms release their moisture and brown nicely. Add garlic and let it cook for a minute until fragrant.
Step 3: Deglaze the Pan and Make the Sauce Deglaze the pan with white wine (or chicken broth), scraping up any brown bits (that’s flavor!). Stir in Dijon mustard, fresh thyme, and the coconut milk. Let the sauce simmer until it begins to thicken.
Step 4: Combine and Bake Nestle the chicken thighs back into the sauce, spoon some sauce over the top, and transfer the skillet to the oven. Bake until the chicken is fully cooked through and the sauce is thickened.
Step 5: Garnish and Serve Stir the crispy bacon back into the sauce and serve the dish garnished with fresh parsley.
Creamy Bacon Mushroom Chicken
Ingredients
- 5 boneless skinless chicken thighs
- 4 slices bacon cut into small pieces
- 8 ounces mushrooms sliced (white or baby bella)
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1/2 cup white wine for deglazing
- 1 cup full-fat coconut milk
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Olive oil if needed for extra cooking fat
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the Bacon: In a large oven-safe skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Sear the Chicken: Season the chicken thighs with Italian seasoning, salt, and pepper. Increase heat to medium-high and sear the chicken thighs in the bacon fat for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the diced onions to the skillet and sauté until softened, about 3 minutes. Add the mushrooms and cook for another 5-7 minutes until browned. Stir in the minced garlic and cook for 1 more minute.
- Deglaze with White Wine: Pour in the white wine, scraping up the browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
- Make the Sauce: Stir in the Dijon mustard, coconut milk, garlic powder, and fresh thyme. Season with salt and pepper. Bring the sauce to a simmer.
- Simmer and Bake: Add the chicken thighs back into the skillet, nestling them in the sauce. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Finish and Serve: Stir the cooked bacon back into the sauce before serving. Garnish with fresh parsley if desired.
Notes
FAQs for Creamy Mushroom Bacon Chicken
What can I use instead of Dijon mustard? If you’re not a fan of Dijon mustard or want a different flavor, you can omit it or replace it with balsamic vinegar, lemon juice, or even a mild whole grain mustard. The sauce will still be creamy and flavorful without it.
Can I use chicken breasts instead of thighs? Yes, you can swap chicken thighs for boneless, skinless chicken breasts. Just be mindful that chicken breasts cook faster and can dry out more easily, so you may want to adjust the cooking time accordingly.
How can I thicken the sauce if it’s too thin? If your sauce seems too thin after baking, you can simmer it on the stovetop for a few extra minutes to reduce and thicken. Another option is to mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry and stir it into the sauce.
What can I serve this with? This dish pairs beautifully with mashed or roasted potatoes, rice, pasta, or even roasted vegetables.
I’d love to hear how this recipe turned out for you! Don’t forget to rate the recipe below, leave a comment with your thoughts or any tweaks you made, and share it with your friends!
