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Creamy Bacon Rosemary Mushroom Chicken Thighs in one pan.

Creamy Bacon Rosemary Mushroom Chicken Thighs

These creamy bacon rosemary mushroom chicken thighs are going to be your favorite weeknight comfort food. Chicken thighs are simmered in a lightened up alfredo like bacon sauce with mushrooms and rosemary. Serve it with pasta, or if you are looking for a low carb dinner, just add some steamed broccoli on the side.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 Portions
Calories 996kcal
Author Richa


  • 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.


  1. 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. 
  2. 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.
  3. 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. 


Calories: 996kcal | Carbohydrates: 25g | Protein: 57g | Fat: 74g | Saturated Fat: 23g | Cholesterol: 283mg | Sodium: 696mg | Potassium: 1141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 3mg