Creamy Garlic Parmesan Mushroom Chicken & Bacon
Course: Gather-N-Go, Main Course
Cuisine: American
Allergen: Milk
Servings: 2 people
Calories: 580kcal
Chicken
- 2 chicken thighs
- 1 tsp oil
- 2/3 clove garlic crushed
- 3 tsp parsley chopped
- 1 tsp salt
- 1 tsp pepper
Cream Sauce
- 1 1/3 cloves garlic crushed
- 1/4 c bacon diced
- 1/2 c mushroom sliced
- 1/3 c heavy cream
- 3 tbsp chicken broth
- 4 tbsp parmesan grated
Prep/Package Chicken
Chop garlic and parsley. Combine chicken, oil, garlic, 2 tsp parsley, salt and pepper. Package in a sealed package. Package rest of parsley in a small container.
Prep/Package Cream Sauce
Chop garlic. Package garlic in a smal container.
Dice bacon. Package bacon in a sealed package.
Slice mushroom. Package mushrooms in a sealed package.
Package heavy cream in a container.
Package chicken broth in a container.
Grate parmesan. Package in a container.
Cook Chicken
Heat a large ovenproof 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.
Make Cream Sauce
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.
Pour in the cream mixture; allow to simmer until slightly thickened, about 2 minutes.
Season with pepper to taste. Only add salt if needed, as bacon will add the salt.
Calories: 580kcal | Carbohydrates: 4g | Protein: 27g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 191mg | Sodium: 1705mg | Potassium: 414mg | Vitamin A: 750IU | Vitamin C: 2.7mg | Calcium: 153mg | Iron: 1.1mg