Bacon Mushroom Chicken Thighs
- 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.
- black pepper
- 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.
- 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.
Put chicken in dish and pour sauce on top. Bake chicken at 400F for 45 minutes.
Chop bacon and sprinkle over chicken.