Nice and easy recipe! Made with boneless, skinless chicken breasts. Will make again but add chopped onion and a bit of acid – either dry white wine or lemon juice. Also reduce the cream sauce more. But very enjoyable and super flavor to effort ratio!
This was tasty for sure. I used dark skinless thigh meat instead of chicken breast. I had a devil of a time getting the cream cheese mixture to spread evenly on hot chicken after browning though.
Delicious!! I am not a cook but this made me look like one (so easy to follow the recipe)! Thank you!! My husband loved it! Also, my daughter came over to eat after sharing a picture of the food with her. Since she has a 5 week old baby, getting her here doesn’t happen often. She loved it as well! Can’t wait to try more recipes!! We had the roasted vegetables with it, they were tasty as well!!
I made this tonight. So easy and they look exactly as yours do! Delicious! Thank you!
Ingredients:
4 (8 ounce) skin-on, bone-in chicken thighs
1 teaspoon paprikasalt and pepper to taste
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I baked the bacon at 400 degrees for 15 minutes—maybe a bit longer because I used thick bacon. I always save some bacon grease in the freezer, so I just started frying the thighs while the bacon was in the oven. I also added some fresh baby spinach and fresh mushrooms. Could have been a little thicker. But it was pretty good.
Great and easy recipe. I would definitely make it again. I added garlic powder in addition to the suggested seasoning to the chicken in the beginning and roasted slices of garlic before adding the broth and some baby spinach 2 minutes after adding the mushrooms to make the sauce.
I made this and tweaked it a bit. I only had boneless skinless chicken thighs, so I just fried them up in some olive oil. The mushroom sauce, I added 1T of full fat cream cheese, I also added sautéed half dried tomatos in Italian seasoning and olive oil. Then threw in a bunch of baby spinach! This was delicious!!!!
Ingredients:
4 (8 ounce) skin-on, bone-in chicken thighs
1 teaspoon paprikasalt and pepper to taste
4 slices Turkey bacon, cut into 1/2 inch pieces
1/3 cup low-sodium chicken broth
4 ounces sliced mushrooms
1/4 cup heavy whipping cream
2 green onions, white and green parts separated and sliced.
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Season chicken thighs on all sides with paprika, salt, and pepper.
Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from skillet.
Return skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place skillet in the preheated oven.
Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons drippings from skillet.
Return skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.
Return chicken and any juices back into skillet; top with bacon and green onions. Serve immediately, spooning sauce over the chicken.
source :allrecipes.com