This creamy bacon mushroom chicken skillet is our latest favorite! When I make something and Justin says it is the best one yet, I know we better turn it into a blog post! I always know he likes something when he goes back for seconds, but the first time I made this one, before even going for seconds he said it was my best so far. He not only went for seconds, but then also did some extra picking before loading up the leftovers into the fridge. So basically, this one is a keeper, and you should try it!
Creamy + Dairy-Free
Sometimes it seems challenging to achieve true creaminess without the dairy, but we love using full fat coconut milk and garlic together to make creamy sauces. The garlic masks the coconut taste, and it ends up being super rich and silky. In this recipe we added onion and used Italian seasoning on the chicken with fresh thyme added to the sauce, too. It ended up being a really delicious combination!
Savory Flavors
We love the savory and smoky flavors in this creamy bacon mushroom chicken skillet. The mix of the garlic, thyme and Italian seasoning with the creaminess of the coconut milk and the smoky bacon really give this dish the deep and satisfying flavor of comfort food.
Your Turn To Try Our Creamy Bacon Mushroom Chicken Skillet
Bust out your cast iron skillet and make this one pan creamy bacon mushroom chicken skillet to enjoy the velvety goodness. Let us know how it goes by leaving a comment below. Also, snap a photo and tag us on Instagram @realsimplegood, so we can check it out!
LIKE THIS RECIPE? CLICK HERE TO PIN IT AND TRY IT LATER!
Creamy Bacon Mushroom Chicken Skillet (Paleo, Whole30 + Keto)
Ingredients
- 5 pieces bacon, diced
- 1.5 lbs chicken thighs
- 1 tbsp Italian seasoning
For the creamy sauce:
- 1/2 onion, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup full fat coconut milk
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp fresh thyme, stems removed
- 6 cups spinach (or kale)
- 1 cup cooked rice (optional - omit for Whole30 or Keto)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large cast iron or other oven safe skillet over medium heat, cook diced bacon until crispy. Once crispy, place on a paper towel lined plate and set aside.
- Place chicken thighs in hot skillet with bacon grease and season with half of the Italian seasoning. Cook for 2 minutes, flip and season with the rest of the Italian seasoning. Cook for 2 more minutes, and then place in the oven to bake for 20 minutes.
- While the chicken is cooking, prep onions, mushrooms and garlic as noted above. Set aside.
- When chicken is done, carefully remove from oven. Place chicken on plate with bacon, and set aside for a moment. Make creamy sauce by placing onions and mushrooms in pan. Cook until both soften.
- Add coconut milk, minced garlic, salt, pepper and fresh thyme. Stir to combine everything. Then turn to low and add chicken and bacon back to the pan. Simmer for 3-5 minutes to marry all the flavors.
- Plate with a bed of spinach, optional rice and creamy chicken mixture. Enjoy!
This is delicious! I was nervous about the coconut milk being powerful (not much experience with it) but it wasnt! I also loved that it only dirtied one pan. High five! Thanks, guys!
So glad you enjoyed it!! Thanks for taking the time to come back and leave a review! 🙂
Tried this tonight as I had chicken to cook up. Score!! Wish I had found this recipe sooner. Easy and quick to assemble. Doing Whole 30 this month and usually have to make separate meals, but my hubby loved it!
This is one of our favorites too! You definitely would never know it’s Whole30 🙂
Oh my, this is delicious! I was skeptical with Italian seasoning as I typical don’t care for it. But the comments were correct, it blends well!
I actually cooked it in the instapot and added some kale to the sauce, and served with rice!
Yes, this is such a good one glad you enjoyed it!
Love love love this recipe!! Will definitely make again. The flavors blended SO well.
We’re so glad to hear you love it! Thanks for trying our recipe and for taking the time to come back and share! 🙂
Thank you for this recipe! This was the perfect warm, filling, and nutritious meal to get me through the cold Chicago weather this week. The leftovers taste even better! I added in a bag of frozen cauliflower rice when I mixed in the coconut milk and it ended up being the perfect addition for some extra veggies and heartiness. I plan on making this again soon!
Perfect! Glad you enjoyed the recipe and stay warm over there 🙂
2 for 2! This is my 2nd recipe that I’ve cooked for my family from your website and it so good that I found myself picking from the leftovers in pan after I was finished with my meal, with plate in sink.
YESSSS!! That’s the best! So glad you’re enjoying our recipes! Thanks so much for taking the time to come back and leave your comments! 🙂
I made this last night and it turned out delicious! I was worried that the coconut milk flavor would over power the dish, but the rest of the spices and flavor from the bacon made it all meld together really well. I even blended it up with spinach to feed my 13 month old. It’s his first time eating bacon 🙂 Thanks for a super savory yet healthy and fairly easy weekday meal!
Hey there! Thanks so much for taking the time to try our recipe and report back about it. We appreciate it. We’re so glad you enjoyed it and also were able to make it work for your 13 month old, too! That’s great! I bet you have a bacon lover for life now! 😉 Thanks again! Hope to see you back soon!
Healthy lunch idea, Justin and Erica. I was searching for a recipe like this one.
Perfect! So glad you found it! It’s definitely a tasty and much healthier way to enjoy a creamy dish! Hope you love it! Thanks for visiting and taking the time to leave a comment! 🙂