Chicken Thighs Bacon Mushroom Sauce

Chicken Thighs with Bacon Mushroom Sauce

Course Dinner
Cuisine Ketogenic, Low Carb
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 2
Author Team


For chicken:

Mushroom sauce:

  • 1 cup white mushrooms
  • 2 slices bacon cooked, chopped
  • 1/2 cup heavy cream
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/8 tsp salt


  • Preheat your oven to 350°F.
  • Combine the dried herbs, pepper, and salt in a small bowl. Coat both sides of the thighs with the mixed seasonings. In a large skillet, pour some olive oil over medium-high heat and wait until heated. Brown the chicken in the skillet for around 5 minutes with the skin side down.
    Season both sides of chicken thighs
  • Move the chicken to a baking sheet covered with parchment paper, skin side up. Place in the oven for 20 minutes till the meat is entirely cooked. Transfer to a plate and set aside for later.
    Bake chicken thighs in oven
  • While baking the chicken, start making the mushroom sauce. Set a pan over medium heat and heat some olive oil. Gently drop the chopped bacon and sliced mushrooms in the pan. Fry for approximately 3 minutes.
    Fry mushrooms and chopped bacon
  • Pour the heavy cream. Season with salt and dried thyme. Let it boil while stirring occasionally. Reduce to a simmer right away and leave for 2 minutes over very low heat.
    Add heavy cream, dried thyme, salt
  • Carefully plop the chicken onto the pan. Cover the thighs with the mushrooms and sauce just to heat.
    Add cooked chicken to sauce
  • Serve in a plate and enjoy!
    Keto Baked Chicken Thighs


Macros (per serving): Calories: 636– Fat: 58.6g – Net carbs: 2.9g (total carbs: 3.4g, fiber: 0.5g) – Protein: 25.6g