Instructions:
Cook the Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pan.
Prepare the Chicken Thighs:
Season chicken thighs with salt and pepper.
In the same skillet with bacon drippings, heat olive oil or butter over medium-high heat.
Cook chicken thighs for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, add chopped onion and cook until softened, about 3 minutes.
Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Stir in garlic and cook for 1 minute.
Pour in chicken broth and heavy cream. Bring to a simmer.
Stir in Parmesan cheese, dried thyme, and salt and pepper. Simmer until the sauce thickens, about 5 minutes.
Combine:
Return chicken thighs to the skillet, spooning sauce over the top.
Simmer for 5 minutes to heat the chicken through and let the flavors meld.
Serve:
Garnish with additional chopped parsley or thyme if desired.
Enjoy your creamy, keto-friendly Chicken Thighs with Bacon Mushroom Thyme Sauce!
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