Whole30 Creamy Mushroom & Bacon Chicken Skillet


Whole30 Creamy Mushroom & Bacon Chicken Skillet

Chicken thighs seared and cooked in a creamy mushroom sauce topped with bacon and fresh parsley that is Keto, Whole30 and Paleo compliant.

Creamy mushroom and bacon chicken thigh skillet

Anytime I can use my chicken drippings to make a yummy pan sauce, I am one happy girl. The flavor in this Creamy Bacon & Mushroom Chicken Thigh Skillet is out of this world incredible. This is the perfect savory and healthy dish that will warm your soul on a cool fall night. Serve this creamy chicken over cauliflower rice and you have yourself a complete meal. 

I have recently been on a mission to recreate all of my favorite childhood meals in a healthy yet satisfying way. Honestly, this dish is so close to the original that I can hardly tell the difference. I get super excited when making an old meal in a new way that serves my families healthy lifestyle. This dish is so tasty that my 4 year old will eat it up and ask for a second helping. My main trick to this recipe is adding a little coconut milk and tapioca flour to the chicken broth. It makes it thick and like a gravy consistency.

Creamy mushroom and bacon chicken thigh skillet

Leftovers saves me so much time during the week and this skillet is perfect for reheating. I will usually make 2 or 3 extra thighs and an extra 2 cups of cauliflower rice to take for lunch throughout the week. I promise that you guys will absolutely love this dish for lunch, dinner and especially leftovers that will help spice up your lunch game during a busy week.

Creamy mushroom and bacon chicken thigh skillet

If you are searching for the perfect healthy dinner that is Whole30, Paleo or Keto, then look no further. Try serving over mashed potatoes if you are completing a Whole30 or if you are are on Keto, try serving over cauliflower rice, cauliflower mash or even zucchini noodles for the perfect and nutritious meal.

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Creamy mushroom and bacon chicken thigh skillet

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Creamy Mushroom & Bacon Chicken Skillet

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 people 1x


Chicken thighs seared and cooked in a creamy mushroom sauce topped with bacon and fresh parsley that is Keto, Whole30 and Paleo compliant.



Chicken Thighs

  • 5 medium chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Pink salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 2 8oz cans mushrooms
  • 1/2 large sweet onion (sliced thinly)
  • 3 tbsp fresh parsley (chopped)
  • 2 pieces bacon (chopped)

Creamy Garlic Sauce

  • 1 1/2 cup chicken broth
  • 2 tbsp canned coconut milk
  • 1 tbsp ghee
  • 2 garlic cloves (pressed)
  • 1 1/2 tbsp tapioca flour (dissolved in 2 tbsp water)
  • 1/4 tsp Pink salt
  • 1/4 tsp pepper


  1. In a large skillet add olive oil over medium heat.
  2. Pat each chicken thigh dry using a paper towel then cover each thigh with mixture of the salt, pepper, onion and garlic powder.
  3. Add each chicken thigh to the skillet and cook until juice runs clear with no pink inside, around 8 minutes on each side.
  4. Remove chicken thighs but keep the chicken drippings in the skillet. To this, add in pressed the garlic along with the sliced onions and 2 can of mushrooms.
  5. Saute together until browned then add in the chicken stock along with coconut milk. Heat this together with the onions and the mushrooms.
  6. Once combined, add the tapioca flour dissolved in water to the broth mixture and whisk over low heat until thick. This will begin to thicken as it heats up, it won’t happen instantly.
  7. Once thick, add the chicken thighs back to the mixture and cook for another 4-5 minutes. Heat up your bacon as desired.
  8. Serve over cauliflower rice, cauliflower mash or zoodles and garnish with crispy bacon and fresh parsely.


This sauce will be the consistency of a thicker soup. Feel free to add more tapioca flour if you would like the sauce thicker.  

  • Category: Main Dish

Comments (15)

  • Made this tonight!! It was tasty!

  • Made this for lunch today. OH MY WORD! So delicious. Didn’t have bacon but added spinach and used fresh mushrooms and chicken breasts. The sauce is amazing. Thank you for such a great recipe. I feel like I am eating at a fancy restaurant instead of just at my snowed in condo.

  • Is the chicken boneless or with bone?

    • Boneless

  • Delicious!!! Thanks for creating this- perfect winter meal prep in one skillet!!!

  • This is fantastic. I used turkey bacon and served over mashed cauliflower and my family loved it. Thank you!!!

    • So happy to hear it was a hit! Thank you

  • This was so delicious! Thank you for sharing. One suggested edit: ghee is in the ingredient list, but it’s nowhere in the recipe instructions. I bought it based on the ingredient list, but I’m sure I’ll find another use for it.

    • I will get that fixed. So sorry. Thank you for finding the error. It is always so helpful when you guys bring it to my attention.

  • Amazing! Did this without the bacon and truly just as yummy!! I think I could have put a few more thighs in!

    • So glad you enjoyed Alexis!!!! Noting like those chicken thighs;-)

  • Yum! This recipe is so good! My husband and I devoured it as if we’d never eaten in our lives haha!!

  • Just made this for dinner. Super easy recipe to follow and was delicious. I substituted the thighs for breasts because that our preference. Served with a side dish of broccoli . Have leftovers for this week. Thank you!

    • This is so awesome to hear. Thank you

  • So delicious! The sauce is amazing 👏!!! Made this last night and I woke up thinking about the leftovers I get to enjoy today 😋. Did not have the canned mushrooms on hand so used some fresh ones and thats the only thing I altered.
    This is going to be coming in clutch for Fall nights. Thanks Ashley!


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