Creamy Bacon Mushroom Chicken Skillet
This Creamy Bacon Mushroom Chicken Skillet is the ultimate comfort dish! Made with a creamy white wine sauce, mushrooms, shallots and cheesy gruyère- this easy chicken skillet is perfect on a cozy weekday evening.
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Servings: 4
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 large shallots, finely chopped
- 8 oz cremini mushrooms (baby bella)
- 6-8 slices, extra thick cut bacon, cooked and chopped
- 1 cup heavy cream
- ¼ cup white wine
- 1 teaspoon garlic powder
- 1 cup shredded gruyere cheese
- salt and pepper to taste
Instructions
- Chop the bacon and cook in a medium pan over medium hight heat until the bacon is crispy and cooked through. Set aside on a plate lined with a paper towel to drain the excess grease.
- Season the chicken thighs on both sides with salt, pepper and garlic powder (eyeball it). Add 2 tablespoons of olive oil to a large the skillet over medium high heat. Sear the chicken on both sides until browned, about 3 minutes per side. Set aside on a plate. Don't worry about cooking the chicken through, it will finish cooking later.
- Chop the shallots and slice the mushrooms. Add an extra tablespoon of olive oil to the same pan used for the chicken if needed and cook the shallots and mushrooms until the shallots are translucent and the mushrooms turn golden. Add the thyme and a few dashed of salt and pepper. Mix well.
- When the mushrooms are golden, add the bacon back to the pan. Add the white wine and allow the wine to cook off, about 1 minute. Next add the cream and cheese. Bring to a gentle boil and turn the heat down to a low simmer until the sauce begins to thicken, about 5 minutes. Add the chicken thighs back to the pan and cook until they are cooked through, about 10 minutes more. Season sauce with additional salt, pepper and garlic powder if needed. Serve with potatoes, wild rice or pasta. Enjoy!