Creamy Chicken Thighs With Bacon

This creamy chicken thighs with bacon recipe is honestly one of my favorite skillet dinners. It’s rich, cozy, and incredibly flavorful, yet easy enough to make on a busy weeknight.

If you enjoy cozy dinners like this, you may also like my Creamy Garlic Chicken or browse all my Chicken Recipes.

For more cozy skillet dinners, browse all my Creamy Chicken Recipes, including easy one-pan chicken dinners with rich sauces.

If you’re looking for an easy chicken dinner with a delicious creamy sauce and everything cooked in one pan, these pan-seared chicken thighs in a creamy Dijon mustard sauce with crispy bacon are exactly what you need.

Golden-seared chicken thighs are gently simmered in a flavorful sauce with crispy bacon, caramelized onions, garlic, Dijon mustard, and herbs. The result is a rich, savory gravy that’s perfect for serving over rice, mashed potatoes, or with crusty bread to soak up every drop.

The bacon adds incredible depth and richness, while the slow simmer keeps the chicken tender and juicy. It’s a simple one-pan dinner that feels special enough for guests but easy enough for a relaxed weeknight at home.

The creamy mustard sauce is what really makes this recipe stand out. The Dijon mustard adds subtle tang and depth, while thyme brings a warm, comforting flavor that pairs perfectly with the chicken and bacon. Everything comes together into a smooth, flavorful sauce that tastes like it took hours to make.

Why This Recipe Works

Chicken thighs, bacon, and Dijon mustard create a perfect balance of rich, savory, and slightly tangy flavors. The chicken is seared until golden brown, locking in juices and creating a flavorful base for the sauce.

The sauce develops deep flavor as everything simmers together. The bacon adds richness, the onions bring natural sweetness, and the mustard and herbs tie everything together into a creamy, restaurant-quality dish made with simple ingredients.

Quick Look at the Ingredients

This recipe uses simple, everyday ingredients, but each one plays an important role in building a rich, flavorful sauce. Here’s what you’ll need:

• Chicken thighs – Chicken thighs are ideal for this recipe because they stay tender and juicy during the long simmer. They also have more flavor than chicken breasts and won’t dry out as easily.
  
• Bacon – Bacon adds incredible savory depth and richness to the sauce. As it cooks, it releases flavorful fat that helps build the base of the dish.
  
• Onions – Slowly caramelized onions bring natural sweetness and balance the richness of the bacon and mustard. They also help create a deeper, more complex sauce.
  
• Garlic – Fresh garlic adds bold flavor and aroma. It blends into the sauce and enhances the overall savory profile of the dish.
  
• Dijon mustard – Dijon mustard adds subtle tang and depth without overpowering the sauce. It helps balance the richness and makes the flavor more complex and refined.
  
• Chicken stock – Chicken stock forms the base of the sauce and adds richness. Use a good-quality stock for the best flavor.
  
• Flour – A small amount of flour helps thicken the sauce, giving it a smooth, silky consistency that coats the chicken beautifully.
  
• Thyme – Thyme adds a warm, earthy flavor that pairs perfectly with chicken and bacon. It’s one of the key herbs that makes the sauce taste so comforting.
  
• Bay leaves – Bay leaves slowly release flavor as the sauce simmers, adding subtle depth and complexity.
  
• Peppercorns – Whole peppercorns provide gentle heat and a more layered flavor compared to ground pepper.
  
• Parsley – Fresh parsley adds brightness and freshness at the end, balancing the richness of the sauce.
  
• Oil – Helps sear the chicken and develop a golden crust, which adds important flavor to the final dish.
  

The combination of bacon, caramelized onions, Dijon mustard, and herbs creates a deeply flavorful sauce that tastes rich and comforting without needing heavy cream.

How to Make Creamy Chicken Thighs with Bacon

This dish comes together in one skillet, building layers of flavor at each step. Searing the chicken first and using the same pan for the sauce creates incredible depth and richness.

Step 1: Season and sear the chicken

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Dry chicken helps create a better golden crust.

Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and sear for about 4 minutes per side, until golden brown. This step builds the base flavor for the entire dish.

Transfer the chicken to a plate and set aside. The chicken will finish cooking later in the sauce.

Step 2: Cook the bacon

Add the chopped bacon to the same skillet and cook until crispy and browned. The bacon releases flavorful fat that becomes the foundation of the sauce.

Transfer the bacon to a plate, leaving the bacon fat in the skillet.

Step 3: Cook the onions and aromatics

Peel the onions and finely chop them into small, even pieces. Cutting the onions into smaller pieces helps them cook evenly and blend smoothly into the sauce.

Add the chopped onions to the skillet and cook for 8 to 10 minutes, stirring occasionally, until softened and golden. As the onions cook, they release natural sweetness and develop deeper flavor, which balances the richness of the bacon and sauce.

Add the salt, black pepper, and thyme to the caramelized onions and stir to combine. Then add the Dijon mustard and mix well until fully incorporated into the onions. Add the whole peppercorns and press in the garlic cloves, stirring everything together for about 30 seconds until fragrant. This step builds deep, layered flavor and creates a rich, aromatic base for the creamy sauce.

Step 4: Build the sauce

Sprinkle the flour over the onions and stir well until fully incorporated. This helps create a smooth, thick sauce.

Slowly pour in the hot chicken stock while stirring continuously, scraping the bottom of the skillet to release any browned bits. As the liquid combines with the onions and seasonings, the sauce will smooth out and begin to develop rich, deep flavor. Return the cooked bacon to the skillet and stir to evenly distribute it throughout the sauce.

Return the chicken thighs along with any juices to the skillet and add the bay leaves. Reduce the heat to low, cover, and let everything simmer gently (for about 40 minutes). By the end, the chicken will be fork-tender and the sauce will thicken into a rich, savory gravy.

Step 5: Finish and serve

Remove the lid and simmer briefly if you want the sauce thicker. Sprinkle with fresh parsley before serving.

Serve warm with rice, mashed potatoes, or crusty bread to soak up the creamy bacon sauce.

Pro Tips for the Best Creamy Chicken Thighs

• Use chicken thighs instead of chicken breasts. Chicken thighs stay much more tender and juicy during the long simmer and add more flavor to the dish.

• Don’t remove the bacon fat. The bacon fat adds richness and helps create a more flavorful sauce. It’s one of the key elements that makes this dish taste special.
  
• Cook the onions until golden. Properly caramelized onions add natural sweetness and balance the savory flavors of the bacon and mustard.
  
• Add the stock slowly while stirring. This helps prevent lumps and creates a smooth, silky sauce.
  
• Simmer gently, not rapidly. A gentle simmer keeps the chicken tender and prevents it from becoming tough.
  
• Let the sauce rest for a few minutes before serving. The sauce will continue to thicken slightly and develop even more flavor.
  
• Taste and adjust seasoning at the end. Bacon and stock contain salt, so it’s best to adjust seasoning after everything has finished cooking.
  

Following these tips will help you create incredibly tender chicken and a rich, creamy sauce every time.

What to Serve with Creamy Chicken Thighs

This creamy chicken thighs recipe pairs perfectly with sides that can soak up the rich, flavorful sauce. The creamy bacon and Dijon sauce is incredibly delicious, so simple sides work best.

Rice is one of the best options, especially fluffy white rice or buttery rice. You can also serve it with mashed potatoes, pasta, or crusty bread. If you enjoy rice dishes, try my Creamy Ground Beef and Rice Skillet or this cozy Beef and Rice Skillet.

For a lighter option, serve it with roasted vegetables, green beans, or a simple salad. These sides balance the richness of the creamy sauce while keeping the meal satisfying.

Storage and Reheating

This creamy chicken thighs recipe stores very well, and the flavors become even richer over time as the sauce continues to develop.

To store: Let the chicken cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.

To reheat: Reheat gently on the stove over low heat until warmed through. You can add a small splash of chicken stock or water if the sauce has thickened too much. You can also reheat individual portions in the microwave.

To freeze: This dish can be frozen for up to 2 months. Let it cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?
Yes, but chicken thighs are recommended because they stay more tender and juicy during the long simmer. Chicken breasts cook faster and can become dry if overcooked.

What makes the sauce creamy without using heavy cream?
The sauce becomes creamy from the combination of flour, chicken stock, bacon fat, and slow simmering. These ingredients create a rich, silky texture without needing heavy cream.

Can I make creamy chicken thighs ahead of time?
Yes. This dish actually tastes even better the next day because the flavors continue to develop. Store it in the refrigerator and reheat gently before serving.

How do I know when the chicken thighs are fully cooked?
The chicken should be very tender and easy to pierce with a fork. The internal temperature should reach 165°F (75°C).

Can I make this recipe without bacon?
Yes, but bacon adds significant flavor and richness. If you prefer, you can reduce the amount or omit it, though the sauce will be lighter in flavor.

What is the best pan to use for this recipe?
A large skillet or sauté pan works best. A heavy pan helps distribute heat evenly and creates better flavor when searing the chicken.