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Low Carb Creamy Bacon Mushroom Chicken - Comfort Food With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 6 slices bacon, chopped
  • 10 ounces cremini or baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup chicken broth (low sodium)
  • 3/4 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1/2 cup grated Parmesan cheese (optional for extra richness)
  • 2 tablespoons butter (or olive oil/ghee)
  • 1 tablespoon olive oil (if needed for searing)
  • Fresh parsley, chopped, for garnish
  • Lemon wedge (optional, for a quick squeeze to brighten)

Method
 

  1. Season the chicken. Sprinkle both sides of the chicken breasts with salt, pepper, and smoked paprika. Pat in the spices so they stick well.
  2. Crisp the bacon. Place a large skillet over medium heat. Add chopped bacon and cook until crisp, about 6–8 minutes. Transfer bacon to a plate with a slotted spoon. Leave 1–2 tablespoons of bacon fat in the pan; pour off any extra.
  3. Sear the chicken. Increase heat to medium-high. If the pan looks dry, add a splash of olive oil. Sear chicken 4–5 minutes per side until golden. The chicken doesn’t need to be fully cooked yet. Transfer to a plate and tent with foil.
  4. Sauté the mushrooms. Reduce heat to medium. Add butter to the pan, then the sliced mushrooms. Spread them out and let them brown undisturbed for 2–3 minutes. Stir and cook another 3–4 minutes until they release liquid and it evaporates.
  5. Add aromatics. Stir in garlic and thyme. Cook 30–60 seconds until fragrant. Avoid letting the garlic brown.
  6. Deglaze and build the sauce. Pour in chicken broth. Scrape the browned bits from the bottom of the pan for extra flavor. Simmer 2 minutes to reduce slightly.
  7. Make it creamy. Lower the heat. Stir in heavy cream and Parmesan (if using). Simmer gently, stirring, until the sauce thickens enough to coat a spoon, 3–5 minutes. Taste and season with a pinch of salt and pepper.
  8. Finish the chicken. Return chicken and any juices to the skillet. Spoon sauce over the pieces. Simmer on low for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  9. Add bacon and brighten. Stir the crispy bacon back into the sauce. If you like, add a small squeeze of lemon to lift the flavors.
  10. Garnish and serve. Sprinkle with fresh parsley. Serve hot with cauliflower mash, roasted broccoli, sautéed greens, or zucchini noodles.