Creamy Baked Chicken Thighs with Mushrooms & Bacon

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Garlic(6g)
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  2 tbsp Parsley, Fresh
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  1 1 pinch Kosher salt (to taste)
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  1 1 pinch ground black pepper (to taste)
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  7 oz Bacon
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  14 oz Mushrooms, Cremini
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  1 cup Cream, Heavy Whipping
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  0.5 cup Low Sodium Chicken Broth
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 tsp 1/4 teaspoon black pepper (freshly ground to taste)
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  1 1 pinch salt (only if needed to your taste)
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  1 1 Pinch Fresh Parsley (Extra Chopped, To Garnish)
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  1 1 Pinch Parmesan (Fresh Shaved Or Grated, To Garnish)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Pat the chicken thighs dry with paper towels. Combine the olive oil, minced garlic, and fresh parsley in a small bowl, then rub the mixture over all sides of the chicken thighs, seasoning generously with salt and pepper.
2. 2Heat a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden brown and crispy, then flip and sear the other side for 2–3 minutes until browned.
3. 3Reduce heat to medium, cover the skillet loosely with foil, and cook for 20–25 minutes until the internal temperature of the thickest part of the thigh reaches 165°F. Transfer the chicken to a clean plate.
4. 4Pour out half of the rendered fat and juices from the skillet, leaving about 2 tablespoons. Return the skillet to medium heat, add the diced bacon, and cook for 4–5 minutes, stirring occasionally, until the bacon is crispy.
5. 5Add the sliced cremini mushrooms and cook for 3–4 minutes over medium heat, stirring frequently, until the mushrooms soften and release their liquid.
6. 6Pour in the heavy cream and low-sodium chicken broth, then stir in the grated Parmesan. Simmer over medium heat for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Season to taste with salt and pepper.
7. 7Return the chicken thighs to the skillet and simmer for 1–2 minutes over medium heat to allow them to absorb the sauce flavors.
8. 8Divide the chicken and creamy mushroom sauce evenly into 6 airtight containers while hot. Garnish with fresh parsley and shaved Parmesan, then allow to cool before sealing. Refrigerate for up to 4 days.