Creamy Garlic Parmesan Mushroom Chicken & Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!
FOR THE CHICKEN:
6 bone-in, skin-on or off chicken thighs
1 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
FOR THE CREAM SAUCE:
4 cloves garlic, crushed
7 ounces | 200 grams diced bacon
14 ounces | 400 grams sliced brown mushrooms (cremini)
1 cup cream OR milk*
½ cup chicken broth
½ cup freshly grated Parmesan
Freshly ground black pepper, to taste
Salt, only if needed to your taste
Extra chopped fresh parsley, to garnish
Fresh shaved or grated parmesan, to garnish
Preheat oven to 200°C | 400°F.
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, oven 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 OR milk, chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. SEE NOTES if using milk INSTEAD of cream option)
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.