Creamy Mushroom Chicken Skillet with Bacon

1. Heat olive oil in a large skillet over medium heat. Season the boneless chicken thighs on both sides with paprika, garlic powder, salt and pepper, and cook for 5-8 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove chicken thighs from the pan and set aside.

2. Melt butter in the remaining cooking juices in the same pan. Add sliced mushrooms, garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute. Add in the vegetable or chicken stock, and allow to reduce a little.

3. Reduce heat to low, add the half and half (or heavy cream), and bring to a gentle simmer. Adjust seasoning with salt and pepper.

4. Add the crispy bacon in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.

5. Transfer the chicken thighs back into the pan with the mushroom sauce to reheat; sprinkle chopped scallion, and spoon the sauce over each chicken thighs. Serve creamy mushroom chicken with bacon over steamed vegetables, zucchini noodles or cauliflower rice, and rice or pasta for non-keto. Enjoy!