Creamy Baked Chicken Thighs with Mushrooms & Bacon

Name: Creamy Baked Chicken Thighs with Mushrooms & Bacon
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 6 chicken thighs (bone-in, skin-on or off); 1 tablespoon olive oil; 2 cloves garlic (crushed); 2 tablespoons fresh parsley (chopped); 1 pinch Kosher salt (to taste); 1 pinch ground black pepper (to taste); 4 cloves garlic (crushed); 7 ounces diced bacon; 14 ounces brown mushrooms (Cremini, sliced); 1 cup heavy cream (or half and half); 1/2 cup chicken broth; 1/2 cup parmesan (freshly grated ); 1/4 teaspoon black pepper (freshly ground to taste); 1 pinch salt (only if needed to your taste); 1 pinch fresh parsley (extra chopped, to garnish); 1 pinch parmesan (fresh shaved or grated, to garnish)

Creamy Garlic Parmesan Mushroom Chicken & Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love! AN ORIGINAL CAFEDELITES RECIPE

⏱️ 55 min 🔪 Prep: 10 min 🔥 Cook: 45 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Creamy Baked Chicken Thighs with Mushrooms & Bacon

Foto: Cafe Delites

Ingredients

6 servings

6 chicken thighs (bone-in, skin-on or off)
1 tablespoon olive oil
2 cloves garlic (crushed)
2 tablespoons fresh parsley (chopped)
1 pinch Kosher salt (to taste)
1 pinch ground black pepper (to taste)
4 cloves garlic (crushed)
7 ounces diced bacon
14 ounces brown mushrooms (Cremini, sliced)
1 cup heavy cream (or half and half)
1/2 cup chicken broth
1/2 cup parmesan (freshly grated )
1/4 teaspoon black pepper (freshly ground to taste)
1 pinch salt (only if needed to your taste)
1 pinch fresh parsley (extra chopped, to garnish)
1 pinch parmesan (fresh shaved or grated, to garnish)

Steps

Preheat oven to 400°F (200°C).
Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
Heat a large oevn proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
Transfer to oven and roast until completely cooked through, about 25-30 minutes.
Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.
Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.