One Pan Creamy Bacon Chicken


  • 500g chicken thighs (skinless and boneless), sliced or diced.
  • 1 Tbsp. coconut oil
  • 1 Tbsp. butter
  • 2 tsp. Italian herbs
  • 250 grams mushrooms (your favourite type), sliced or whole
  • 1 brown onion, thinly sliced (optional)
  • 4-8 rashers streaky bacon
  • 1 cup double cream
  • 1 tsp. garlic powder or 1-2 cloves garlic, minced
  • 1 Tbsp. thyme leaves (fresh or dried)
  • Himalayan rock salt and black pepper to taste


  1. Heat a large frying pan with coconut oil and butter over medium high heat.
  2. Place chicken, bacon, Italian herbs, garlic, onion, salt and pepper in the pan.
  3. Fry, stirring,  until chicken is cooked through and onion is soft.
  4. Add mushrooms, cream and thyme.
  5. Let simmer for a few minutes until the sauce thickens.
  6. Serve immediately.



  • You can use 1/2 sour cream if you like for a bit of extra tang, or some cream cheese as well. I sometimes use a combo of all 3! (Cream, sour cream and cream cheese).
  • You can use whole chicken thighs instead of sliced, just make sure you simmer until they are cooked through
  • Add different herbs and/or spices for different flavours (parsley, rosemary, cajun spice etc.)


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