Chicken recipes

Creamy Mushroom, Bacon and Asparagus Braised Chicken

Braised chicken thighs with a creamy mushroom and bacon sauce. Made with soft asparagus and seasoned with fresh herbs.

Creamy Mushroom, Bacon and Asparagus Braised Chicken

Creamy Mushroom, Bacon and Asparagus Braised Chicken


  • 4 chicken thighs
  • 3 chicken drums
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 8.5 oz. white mushrooms
  • 3 garlic cloves, minced
  • 12 slices bacon, chopped
  • 1 1/2 tablespoons olive oil
  • 3 + 1/2 – 4 cups heavy cream
  • 1 + 1/2 teaspoons Dijon or brown mustard
  • 3 teaspoons balsamic vinegar
  • 1 bunch asparagus, see notes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 springs oregano, to taste
  • 2-3 sprigs thyme, to taste
  • 5 teaspoons cornstarch
  • 4 teaspoons cold water
  • 1/2 cup grated Parmesan cheese
  • 1-2 tablespoons fresh parsley, finely chopped


    • Preheat oven to 400 degrees F.
    • Wash chicken under cold water and pat dry. Chop asparagus in half and use the top half for the dish.
    • In a large pan, heat 2 tablespoons olive oil over medium-high heat. Place chicken skin side down into the pan, flipping chicken to another side once a nice golden brown crust has formed; repeat. Place chicken in baking dish and toss with Italian seasoning. Bake for 25 minutes or until internal temperature reaches 165 degrees F.
    • Meanwhile, cook bacon according to package directions. Once cool, coarsely chop; set aside.
    • In a large pot, heat 1 + 1/2 tablespoons olive oil over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add minced garlic and cook 1 minute.
    • Stir in 3 + 1/2 cups heavy cream, 1 + 1/2 teaspoons mustard, 3 teaspoons balsamic vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Add fresh oregano and thyme springs. Cook 5-10 minutes.
    • In a small dish, stir together cornstarch and cold water. Add to cream pot mixture, stirring as it thickens. Add up to 1/2 cup heavy cream to the dish to reach the desired thickness.
  • Add chicken to the pot, remove from heat and cover with a lid for 10 minutes. Toss together and serve.


*Cut asparagus stalk in half and use the top half for this dish.

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