• 2 lbs. chicken thighs*
  • 1 Tbsp. olive oil
  • 4 oz. bacon cut into ½-inch pieces
  • 3 cups button mushrooms sliced
  • 2 cloves garlic crushed
  • 1 cup almond milk soy or regular milk
  • ¼ tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. arrowroot starch
  • 1 tsp. fresh rosemary finely chopped
  • 1 tsp. fresh thyme finely chopped, plus additional for garnish


  1. In a large skillet over medium heat add 1 tablespoon olive oil and chicken thighs, skin-side down.
  2. Cook chicken for 7-8 minutes per side, or until they become crispy.
  3. Remove chicken from skillet. Add bacon and cook over medium heat for 5-6 minutes, or until bacon is almost fully cooked.
  4. Add mushrooms and garlic. Toss and continue cooking for 2 minutes.
  5. Reduce heat to medium-low and add starch. Whisk to combine.
  6. Add milk, salt, pepper, rosemary, and thyme. Stir to combine.
  7. Add chicken back into the skillet, cover the skillet with a lid, and cook for 15-20 minutes, or until a meat thermometer reads 165 °F.
  8. Serve chicken with sauce over rice, mashed potatoes, or mashed cauliflower and enjoy!
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