Creamy Garlic Parmesan Mushroom Chicken & Bacon

Creamy Garlic Parmesan Mushroom Chicken & Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!
Creamy Garlic Parmesan Mushroom Chicken & Bacon


  1. 6 chicken thighs (bone-in, skin-on or off)
  2. 1 tablespoon olive oil
  3. 2 cloves garlic crushed
  4. 2 tablespoons chopped fresh parsley leaves
  5. Kosher salt and freshly ground black pepper to taste


  1. 4 cloves garlic crushed
  2. 7 ounces (200 g) diced bacon
  3. 14 ounces (400 g) sliced brown mushrooms (Cremini)
  4. 1 cup heavy cream OR half and half*
  5. 1/2 cup chicken broth
  6. 1/2 cup freshly grated Parmesan
  7. 1/4 teaspoon freshly ground black pepper to taste
  8. Salt only if needed to your taste
  9. Extra chopped fresh parsley to garnish
  10. Fresh shaved or grated parmesan to garnish


  • Preheat oven to 200°C | 400°F.
  • Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
  • Heat a large oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
  • Transfer to oven and roast until completely cooked through, about 25-30 minutes.
  • Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
  • Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.