2tbspfresh parsley, chopped, (optional for garnish)
2cupscooked rice, (optional - omit for Whole30 & Keto or sub cauli rice)
In a large 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 the hot skillet with bacon grease and season with half of the Italian seasoning. Cook for 5-6 minutes, flip and season with the rest of the Italian seasoning. Cook for another 5-6 more minutes, until the thighs are cooked through.
While the chicken is cooking, prep onions, mushrooms, garlic and parsley (optional) as noted above. Set aside.
When chicken is done, remove it from the skillet and place it on the plate with bacon.
Now, make the creamy sauce by placing onions and mushrooms in pan. Cook until both soften, about 4-5 minutes.
Add coconut milk, minced garlic, nutritional yeast, salt and pepper. 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. Garnish with chopped parsley (optional)
Plate with a bed of spinach, optional rice and creamy chicken mixture. Enjoy.
Nutrition amounts are per serving and an estimate provided for those following a Ketogenic or low-carb diet. Amounts do not include rice for this recipe. See our full nutrition information disclosure here.