Bacon Mushroom Chicken Thighs

Step 1/5

• 2 slices bacon

In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain slices on a paper towel-lined plate.

Step 2/5

• black pepper
• salt
• 3 chicken thighs

Season chicken all over with salt and pepper. Increase heat to medium-high then add chicken, skin-side down. Cook until golden, about 5 minutes per side. Remove chicken from skillet and set aside.

Step 3/5

• ½ package mushrooms, sliced
• 1 cloves garlic, minced
• 88½ ml low-sodium chicken broth
• 88½ ml heavy cream
• ¼ Juice of lemon
• ½ red onion
• ¼ tbsp thyme
• 56½ g grated Parmesan cheese

Add onion and cook until soft, about 5 minutes. Stir in mushrooms and season with salt and pepper. Cook until golden, about 5 minutes. Stir in garlic then add chicken broth, cream, Parmesan, thyme, and lemon juice. Bring mixture to a simmer and let cook 5 minutes.

Step 4/5

Put chicken in dish and pour sauce on top. Bake chicken at 400F for 45 minutes.

Step 5/5

Chop bacon and sprinkle over chicken.