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One Pan Creamy Bacon Chicken Thighs

  • Author: Girl and the Kitchen
  • Total Time: 45 minutes
  • Yield: 4-6 People 1x


  • 8 chicken thighs, bone in skin on (Note 1)
  • 4 slices of thick cut smoky bacon

  • 1 shallot finely chopped or run through a food processor (Note 2)

  • 8 cloves of garlic, finely minced or run through a food processor or on a microplane

  • 2 sprigs of thyme

  • ½ a cup of white wine 

  • 1 cup heavy cream

  • 1 tbsp chopped parsley for garnish 

  • Salt and pepper to tast


  1. Using a cast iron skillet or a stainless steel skillet, place bacon in over medium high heat.(See Note 4) 

  2. Allow to cook until crispy and remove using a slotted spoon. Remove ¾ of the oil. (See Note 5)

  3. Season your chicken thighs with salt and pepper on both sides. 

  4. Place the chicken thighs into the pan skin side down and let sear for about 5-7 minutes or until golden brown and crisp. Flip the chicken and sear the other side. 

  5. Once you have seared the chicken, remove from the pan with tongs and set aside.

  6. Pour off ¾ of the fat in the pan into the same container as previously.

  7. Turn the heat to medium low and add in the thyme, shallots and garlic. You want them to sweat, meaning ideally no color. You can throw in the whole sprig of thyme as the leaves will fall off the sprig by the end of cooking time and you can fish out the stems easily.

  8. After 1-2 minutes, pour in the wine and allow to evaporate for about 2 minutes.

  9. Pour in the heavy cream and nestle the chicken in skin side up. The liquid should come up about half way up the chicken. Close with a lid or aluminum foil and bring the heat down to medium. Allow to cook until chicken juices run clear or about 10-15 minutes. 

  10. Using tongs, remove the thyme sprigs from the sauce.

  11. Garnish with crispy bacon and parsley


  • You can use boneless skinless chicken thighs just watch the cooking time because it will cook significantly faster. You can also use boneless skinless chicken breast but that will go even faster. I prefer thighs because the risk of them overcooking and drying out is much lower.
  • I use my mini food processor to puree all my shallots and garlic because it cuts time in half! And you do not need to dirty a knife and a cutting board then! 
  • Mushrooms would be such a great item here! I would slice them and throw them in with the shallots to sweat out a bit!
  • As of recent I have switched over a ton of my cast iron for carbon steel. They are significantly lighter than cast iron but all of the same properties.
  • HACK: When removing oil from the pan, line a small bowl with foil and pour the oil in there. Once it solidifies you can throw it out in the garbage! NEVER pour oil down your sink as it will clog your pipes.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American
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