Bone in Chicken with Bacon Thyme
Elevate your weeknight dinner with this irresistible Bone-In Chicken with Bacon and Thyme recipe, a luxurious yet simple dish bursting with savory flavors. Tender, golden-crisp chicken thighs are seared and then roasted to perfection in a rich, aromatic sauce made with smoky bacon, garlic, fresh thyme, and optional dry white wine for added depth. The dish is finished with a buttery, velvety glaze, making it an elegant centerpiece for any meal. With minimal prep and just one skillet, this recipe is perfect for busy evenings yet sophisticated enough for entertaining. Serve it alongside creamy mashed potatoes or vibrant roasted vegetables to soak up every drop of the flavorful sauce. Keywords: bone-in chicken recipe, chicken with bacon, thyme chicken, easy one-pan meals, skillet chicken dinner.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 slices thick-cut bacon, chopped
- 4 cloves garlic cloves, minced
- 6 sprigs fresh thyme sprigs
- 1 cup chicken stock
- 0.5 cup dry white wine (optional, substitute with additional chicken stock)
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of kosher salt, black pepper, and smoked paprika.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes until the skin turns golden and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set it aside.
Lower the heat to medium and add the chopped bacon to the skillet. Cook for 4-5 minutes until the bacon is crispy. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the thyme sprigs.
Deglaze the skillet by pouring in the white wine (or additional chicken stock if not using wine), scraping the browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes.
Pour in the chicken stock and stir. Return the chicken thighs to the skillet, skin-side up, along with the crispy bacon.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven. Stir in 2 tablespoons of unsalted butter to create a velvety sauce.
Serve the chicken hot, garnished with extra thyme sprigs if desired, and spoon the sauce over the top. Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
