PREP TIME5 mins COOK TIME15 mins TOTAL TIME20 mins COURSE chicken dinner, dinner CUISINE American, entree chickenSERVINGS4CALORIES420 kcal


  • 1 ½ lb chicken thighs or breasts skinless boneless (about 4 to 5 pieces)
  • 2 slices uncooked bacon chopped
  • 1 ½ cup sliced white mushrooms
  • 1 tablespoon avocado oil or olive oil
  • ½ teaspoon sea salt divided
  • ⅛ teaspoon black pepper
  • 1 tablespoon butter
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme leaves
  • ⅓ cup chicken broth
  • Thickener: 3 ounces cream cheese, softened For keto version, or for *paleo version use- 2 teaspoon arrowroot powder + 1 tablespoon butter (mashed together with a fork


  • Sprinkle chicken with ¼ teaspoon salt and ⅛ teaspoon pepper. In a large skillet over medium-high heat sear chicken in the 1 tablespoon oil for 5 to 7 minutes on each side until browned.
  • Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
  • In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.Add 1 tablespoon butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
  • Add chicken broth, dried thyme & ¼ teaspoon salt to the pan and stir.
  • Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.
  • Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.


Serving: 1chicken thigh with ¼ of the sauce and mushroomsCalories: 420kcalCarbohydrates: 3gProtein: 25gFat: 35gSaturated Fat: 13gSodium: 478mgFiber: 0gSugar: 1g