Creamy Bacon Mushroom Chicken
This Creamy Bacon Mushroom Chicken is a dairy-free twist on a classic comfort dish. Juicy chicken thighs are seared and baked in a rich coconut milk sauce with crispy bacon, sautéed mushrooms, and a touch of Dijon mustard for added depth. It's a savory, satisfying meal perfect for weeknight dinners or special occasions.
Servings: 4
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
To thicken the sauce, you can simmer it longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) after baking.
Pair this dish with rice, mashed potatoes, or roasted vegetables for a complete meal.