Bacon-Wrapped Chicken Thighs with Creamy Mushroom Sauce
Juicy chicken thighs wrapped in smoky bacon, baked and served with a luscious cream mushroom sauce that enhances every bite. This American-inspired chicken recipe (keto, low carb), ready in about 45 minutes, pairs boneless skinless chicken thighs, bacon strips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless skinless chicken thighs
- 4 bacon strips
- 1 tbsp olive oil
- 8 oz, sliced baby bella mushrooms
- 3/4 cup heavy cream
- 2, minced garlic clove
- 1 tsp fresh thyme leaves
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Wrap each of the 4 boneless skinless chicken thighs (6 oz each) with 1 bacon strip, securing with toothpicks if needed. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Place wrapped thighs on a baking sheet and bake for 25-30 minutes until bacon is crispy and chicken reaches 165°F internal temperature.
- Step 3: While chicken bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add 8 oz sliced baby bella mushrooms and sauté for 5 minutes until browned. Add 2 minced garlic cloves and cook 1 minute until fragrant.
- Step 4: Pour in 3/4 cup heavy cream, stir in 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 4-5 minutes until sauce thickens.
- Step 5: Serve bacon-wrapped chicken thighs topped with creamy mushroom sauce.








