Creamy Bacon Mushroom Thyme Chicken over Cauliflower Rice

This meal was super easy and quick to throw together! While the chicken was baking, I fried three pieces of bacon in two different frying pans. Once the bacon was finished cooking I removed the bacon and set aside. I left the remaining bacon fat in both pans and made the creamy bacon mushroom thyme sauce in one and threw a head of cauliflower, riced, in the other pan. Note, since I used the leftover bacon fat I didn't use olive oil to make the sauce. The only other ingredient I added to the cauliflower rice was some salt since I knew the sauce would be flavorful enough. With that being said though, I should have made sure I used a cup of coconut milk or maybe a little more. I could have used just a tiny bit more sauce to cover the cauli rice. Either way though, I really enjoyed this meal! I'm always a fan of a creamy mushroom sauce, but the bacon and thyme in this particular sauce really made it stand out from others that I've had and was so delicious. Let me know if you like this one!

Creamy Bacon Mushroom Thyme Chicken
Ingredients:

• 4 bone in chicken thighs, can also use boneless chicken thighs or breasts
• 1 tablespoon olive oil
• 2 teaspoons italian seasoning
• salt and pepper

Creamy Bacon Mushroom Thyme Sauce:

• 1 tablespoon olive oil
• 8 ounces white mushrooms, sliced
• 6 slices bacon, cooked and crumbled
• 1 cup coconut milk (mostly the thick part at the top of the can)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme, stems removed

Directions:

1. Preheat oven to 350 degree. Heat a large skillet to medium high heat. Add the chicken thighs and season with italian seasoning and salt and pepper. Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
2. Add olive oil to the skillet and saute the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the skillet and heat for another minute. Serve immediately.

Original recipe found here