Creamy Baked Chicken Thighs with Mushrooms & Bacon

• •
  Chicken Thigh, Bone-In, Skin-On

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

• •
  Olive oil(15g)

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

• •
  Garlic(120g)
• •
  Parsley, Fresh(30g)
• •
  1 pinch Kosher salt (to taste)
• •
  1 pinch ground black pepper (to taste)
• •
  Garlic(240g)
• •
  Bacon(198g)
• •
  Mushrooms, Cremini(397g)
• •
  Cream, Heavy Whipping(240g)
• •
  Low Sodium Chicken Broth(120g)
• •
  Parmesan Cheese(120g)

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

• •
  1/4 teaspoon black pepper (freshly ground to taste)
• •
  1 pinch salt (only if needed to your taste)
• •
  1 Pinch Fresh Parsley (Extra Chopped, To Garnish)
• •
  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 oven-safe 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. 3Transfer the skillet to a preheated 400°F oven and roast the chicken for 25–30 minutes until the internal temperature reaches 165°F at the thickest part of the thigh.
4. 4Remove the skillet from the oven and transfer the chicken to a clean plate. Pour out half of the rendered chicken fat and juices from the skillet, leaving about 2 tablespoons.
5. 5Return the skillet to medium heat, add the diced bacon, and cook for 4–5 minutes, stirring occasionally, until the bacon is beginning to crisp. Add the sliced cremini mushrooms and cook for 3–4 minutes, stirring frequently, until the mushrooms soften and begin to 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 slightly and coats the back of a spoon.
7. 7Return the chicken thighs to the skillet and simmer for 1–2 minutes to allow them to absorb the flavors. Taste and season with salt and pepper as needed.
8. 8Divide the chicken and creamy mushroom sauce evenly into 6 airtight containers while hot. Garnish with fresh parsley and allow to cool before sealing. Refrigerate for up to 4 days.