This Creamy Bacon Rosemary Mushroom Chicken Thighs recipe is for all the bacon and mushroom lovers out there! It is creamy, smoky in flavor and the Rosemary does wonders to it! Dig in on a weeknight with some rice and you have a soul filling meal!
Creamy Bacon Rosemary Mushroom Chicken Thighs! This has got to be one of Denver's most favorite recipes from the blog. I was editing these photos today and asking him what he thought and I could see his eyes lighting up. And I felt soooo guilty because I don't make this often enough and he really really loves it!
Actually both of us have a simple love-love relationship with anything bacon. Anything bacon and we are jumping up and down in our seats. This creamy bacon rosemary mushroom chicken thighs is my new favorite recipe for all the right reasons - The sauce is creamy, smoky and so fragrant with rosemary and bacon, and it gets made entirely in one pan which is definitely win win when I'm thinking weeknight dinner. It gets that super crispy chicken skin from cooking in all that bacon fat and you get looooots of mushrooms in every bite. Hello mushroom lovers ?! I've got you guys covered.
All we need is some steamed rice on the side. Yes, we are doing steamed rice instead of warm crusty bread although if you are a bread lover then this creamy bacon rosemary mushroom chicken can be a real winner with bread too. But I just love pouring all that sauce over rice and letting it all soak down to the bottom. Every bite is rice + creamy bacon rosemary mushroom sauce + chicken = heaven.
And guys, if you use anything but chicken thighs for this recipe, I'm going to be a little mad at you. I think we've spoken about our chicken thighs vs. chicken breast situation, and how juicy the thighs are. It's also a little more difficult to overcook them when compared to breast, and every bite is soo flavorful. But if you on a strict diet, don't want the extra calories, chicken breast will work. So I give in.
Also big news, we are going to buy a cycle today. And I'm soooo excited. You know how we moved houses a couple of months ago? Well the area we moved into is absolutely beautiful with lots of trees, clean roads, parks everywhere and it's perfect cycling weather in Bangalore. We've been scouting for cycles on facebook groups looking for a great deal and we found one today! This ones going to be for Denver and I think we'll buy mine this weekend. And then we can go to Cubbon Park and grocery shopping and long bike rides and for ice cream at midnight and all sorts of cool things that people with bikes do.
If you have any biking trails in Bangalore that you absolutely love, please please send in your suggestions! Because we intend on trying them all ooouttttt!
And while I'm looking forward to all the biking and the chilly air hitting my face in the morning, I think I'm looking forward even more to some of this super creamy bacon rosemary mushroom chicken. Every weeknight dinner should involve some bacon, don't you think? Dinner goals peeps.
More Weeknight Dinner Recipes:
- Asparagus Stuffed Chicken Parmesan
- Chicken Florentine Pasta
- Instant Pot Thai Chicken Curry
- Easy Teriyaki Chicken with Broccoli
Creamy Bacon Rosemary Mushroom Chicken Thighs
- 4 Chicken Thighs skin on, bone-in
- 6-8 Bacon Strips diced
- 6-7 Garlic Cloves minced
- 2 cups Button Mushrooms quartered
- 2 Rosemary sprigs finely chopped
- 1 tablespoon Butter
- 3 tablespoons All Purpose Flour
- 1 ½ cups Whole Milk
- Salt and Pepper to taste
- In a bowl, add chicken thighs and season them with salt and pepper. Set aside.
- Add diced bacon to a skillet or pan and cook till golden brown. Remove with a slotted spoon and set aside, reserving bacon fat in the pan. Slide in the chicken thighs and cook on each side for 3-4 minutes till they are golden brown and the skin is crispy. Remove the chicken on a plate and set aside.
- To the same pan add garlic and mushrooms and cook on medium high heat till the mushrooms are nice and golden. Cooking mushrooms on high heat keeps them nice and juicy.
- Add the finely chopped rosemary to the pan along with butter and flour. Cook the flour for a minute and add milk slowly while whisking continuously. Bring this to a simmer while whisking till the sauce is thick and smooth.
- Season the sauce with salt and pepper and add chicken and bacon to the pan. Cover and cook on a low flame for 25-30 minutes till the chicken is cooked through. If the sauce is too thick, whisk in a little more milk. Sprinkle with more bacon and serve.
- Bacon fat: Remember to reserve the bacon fat as it contains a lot of flavour. Directly cook the chicken thighs in the bacon fat as mentioned in the recipe.
- Chicken Thighs vs. Breasts: I highly recommend using chicken thighs but if you are using chicken breasts, you will need to adjust the timings. Chicken breast cooks much faster than thighs and should be cooked in 18-20 minutes.
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
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