Creamy Bacon Parmesan Garlic Chicken

I'm always looking for different ways to cook chicken. When your feeding a family chicken thighs is about as cheap of meat as you can find. There is something about chicken on the bone that leaves the meat super juicy. I always tend to remove the skin from chicken thighs when I cook them. The skin removes some some of the fat and in this recipe the skin would just get soggy and gross.

As I was getting ready to post this recipe Littlebean said,

"That chicken was yummy Mommy, can you make it again?"

Sounds like this recipe is going to be a family favourite. If you give this recipe a try let me know what your family thinks of it, and if it becomes one of your family favourites.

Creamy Bacon Parmesan Garlic Chicken


  • 6 chicken thighs (bone-in, skin removed)

  • 1/4 cup olive oil

  • 4 cloves garlic crushed

  • 2 tablespoons chopped fresh parsley

  • salt and freshly ground black pepper to taste

Cream Sauce:

  • 6 cloves garlic crushed

  • 7 slices diced bacon

  • 8oz package sliced white mushrooms

  • 1 cup heavy cream 

  • 1/4 cup flour

  • 2 cups chicken stock

  • 1 cup grated Parmesan (save 1/4 cup for garnish)

  • 1/4 teaspoon black pepper

  • Salt (to taste because of the bacon)

  • 1/4 cup chopped fresh parsley to garnish

Preheat oven to 350°. In a bowl mix together the ingredients for the chicken. Coat the chicken in the olive oil mixture. Heat a large skillet over medium high heat and sear the chicken until it is brown. Transfer chicken to a baking dish and bake until cooked, about 25-30 minutes. Using the same skillet the chicken was in, fry the bacon over medium heat. Add in the garlic and mushrooms and cook until mushrooms begin to soften and garlic is fragrant. Add flour to the bacon grease and whisk until browned, add cream and chicken stock to the pan and whisk until it thickens. Reduce heat and whisk in the parmesan cheese. Once chicken is cooked remove from the oven. Reserve half of the juices from the chicken and whisk it into the pan. Season the sauce with pepper and salt to taste pepper. Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream sauce.Garnish with remaining parsley and grated parmesan, if desired. Serve over rice, pasta, or zoodles.

*Serves 6