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This Creamy Chicken & Bacon with Mushrooms recipe uses chicken thighs on the bone, white wine and sour cream giving it silky, delicious sauce that’s packed full of flavor.
This dish is a total crowd pleaser and a great easy dish for midweek meals!
Juicy, pan-seared chicken thighs smothered with bacon and a mushroom wine sauce that is absolutely to die for. And don’t worry – this recipe makes plenty of silky sauce!
This is the sort of thing I make for guests because it’s one of those meals that’s everyone loves and can be prepped in advance then popped in the oven and left to just do its thing.
Easy, low maintenance cooking that tastes fabulous – what more could you want?
Why this recipe works:
- Using chicken thighs that are on the bone adds more flavor and let’s face it – nothing is better than crispy, chicken skin!
- The salty bacon pairs well with the richness of the wine and mushrooms.
- The sour cream adds an acidic punch that you don’t get with the milky sweetness of heavy cream.
Here’s how to make it:
Season chicken with salt and pepper. Heat oil in an ovenproof, deep skillet over high heat. Add chicken skin-side down and cook until golden brown. Then turn and cook another minute.
Remove the chicken from the pan and drain the excess fat. Add the chopped bacon to the same pan and cook until crispy.
Remove from the pan, set aside and drain the excess fat (without wiping the pan). Add the bacon back to the pan along with chopped onion and cook until soft, but not brown.
Add the garlic and cook another minute.
Add the mushrooms and saute until soft.
Add the wine. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.
Add the stock, parsley, and salt & pepper to taste.
Return chicken to the skillet, skin side up. Bake for 45 minutes
Remove chicken and set aside. Add the sour cream.
Stir the sour cream into sauce, taste and season with salt and pepper.
Serve with rice, noodles or potatoes. Enjoy!
Cook’s Tips:
- Don’t have white wine? Try replacing it with vermouth. I use it all the time in cooking as it doesn’t go bad after opening and you can keep it on hand for whenever you need to cook with it.
- Omitting alcohol from the recipe – White Wine (or vermouth) adds a wonderful complexity this sauce, but if for some reason you don’t cook with alcohol, to deepen the flavor, try breaking up a stock or bouillon cube and a tablespoon of lemon juice at the end for an extra kick if flavor.
- When cooking with sour cream, be sure to use full-fat sour cream. The low fat and fat-free varieties will just liquefy when heated.
- Thickening the sauce: This recipe makes a thin sauce. If you would rather a thicker sauce, my recommendation is to thicken after it comes out of the oven so you don’t have to worry about it sticking or burning on the bottom of the pan while in the oven.
Other Great Comfort Foods
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Recipe
Creamy Chicken with Bacon & Mushrooms
Ingredients
- 1 tbsp vegetable oil
- 2½ pounds chicken pieces (bone-in with skin)
- 6 ounces bacon (thick-cut, chopped)
- 1 large onion (chopped (about 1 cup))
- 3 garlic cloves (thin sliced or chopped)
- 8 ounces cremini mushrooms (or baby bella mushrooms)
- 2 cups dry white wine (or vermouth)
- 1 cup chicken stock
- a good handful fresh parsley (chopped)
- 1 cup sour cream
- salt and pepper (to taste)
Instructions
- Preheat oven to 400F.
- Season chicken with salt and pepper. Heat oil in an ovenproof, deep skillet over high heat. Add chicken skin-side down and cook until golden brown. Turn and cook the other side for 1-2 minutes. Remove chicken from pan & drain the excess fat.
- Add the chopped bacon to the same pan and cook until crispy. Remove from the pan, set aside and drain the excess fat (without wiping the pan). Reduce heat to medium-high. Add the bacon back to the pan along with chopped onion and cook until soft, but not brown.
- Add the garlic and cook another minute.
- Add the mushrooms and saute until soft.
- Add the white wine or vermouth. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.
- Add chicken stock and parsley. Return chicken to the skillet, skin side up. Bake for 45 minutes, the chicken should be very tender.
- Remove chicken and set aside. Stir the sour cream into sauce, taste and season with salt and pepper.
Tips
- Thickening the sauce: This recipe makes a thin sauce. If you would rather a thicker sauce, my recommendation is to thicken after it comes out of the oven so you don’t have to worry about it sticking or burning on the bottom of the pan while in the oven.
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