Ingredients:

4 bone-in, skin-on chicken thighs

Salt and black pepper (to taste)

½ teaspoon paprika

4 strips of bacon, chopped

1 cup mushrooms, sliced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

½ cup chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions:

1. Sear the Chicken:

Pat chicken thighs dry with a paper towel. Season with salt, pepper, and paprika.

Heat olive oil in a large skillet over medium-high heat.

Sear chicken thighs, skin-side down, until golden and crispy (about 5 minutes). Flip and cook for another 4 minutes. Remove and set aside.

2. Cook the Bacon & Mushrooms:

In the same skillet, cook chopped bacon until crispy. Remove and set aside.

Add sliced mushrooms to the bacon fat and sauté until golden and tender.

3. Make the Creamy Sauce:

Add minced garlic and thyme to the mushrooms, cooking for 30 seconds.

Pour in chicken broth and let it reduce slightly.

Lower the heat and stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens.

4. Combine Everything:

Return chicken thighs and crispy bacon to the skillet.

Spoon the creamy sauce over the chicken and let it simmer for 10 minutes, or until the chicken is fully cooked (internal temp: 165°F/75°C).

5. Serve & Enjoy:

Garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread.