Creamy Chicken with Bacon & Mushrooms in a dish packed full of bacon and mushrooms.
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5 from 8 votes

Creamy Chicken with Bacon & Mushrooms

A tasty and indulgent chicken dish with bacon, mushrooms and a creamy white wine sauce - use chicken thighs for the best flavor and juiciness
Course Dinner
Cuisine French
Keyword bacon, Chicken, dinner
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 878kcal
Author Erren @ Erren's Kitchen


  • 1 tbsp vegetable oil
  • 2.5 pounds chicken pieces bone in with skin
  • 6 ounces bacon thick cut, chopped
  • 1 large onion chopped (about 1 cup)
  • 3 garlic cloves thin sliced or chopped
  • 8 ounces cremini mushrooms or baby bella mushrooms
  • 2 cups dry white wine or vermouth
  • 1 cup chicken stock
  • A good handful fresh parsley chopped
  • 1 cup sour cream
  • Salt and pepper to taste


  • Preheat oven to 400F.
  • Season chicken with salt and pepper. Heat oil in an ovenproof, deep skillet over high heat. Add chicken skin side down and cook until golden brown. Turn and cook the other side for 1-2 minute. Remove chicken from pan & drain the excess fat.
  • Add the chopped bacon to the same pan and cook until crispy. Remove from the pan, set aside and drain the excess fat (without wiping the pan). Reduce heat to medium high. Add the bacon back to the pan along with a chopped onion and cook until soft, but not brown.
  • Add the garlic and cook another minute.
  • Add the mushrooms and saute until soft.
  • Add the white wine or vermouth. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.
  • Add chicken stock and parsley. Return chicken to the skillet, skin side up. Bake for 45 minutes, the chicken should be very tender.
  • Remove chicken and set aside. Stir the sour cream into sauce, taste and season with salt and pepper.


  • Thickening the sauce: This recipe makes a thin sauce.  If you would rather a thicker sauce, my recommendation is to thicken after it comes out of the oven so you don't have to worry about it sticking or burning on the bottom of the pan while in the oven.


Calories: 878kcal | Carbohydrates: 13g | Protein: 45g | Fat: 61g | Saturated Fat: 23g | Cholesterol: 204mg | Sodium: 559mg | Potassium: 981mg | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 6.4mg | Calcium: 116mg | Iron: 2.7mg