These Whole30 and Keto Garlic Mushroom & Bacon Chicken Thighs are perfect for weeknight dinner with a cook time of under 30 minutes and only 1 pan required!
Season the chicken thighs on both sides with thyme, salt and pepper. Heat the olive oil on medium high heat in a large skillet and cook the chicken for 3 minutes per side until seared and golden in colour. Transfer the cooked chicken to a plate and set aside.
Add the bacon to the pan and cook for 5 minutes until crisp. Once the bacon is cooked transfer to a paper towel and set aside.
Add the mushrooms to the pan, sprinkle with salt and leave to cook for 2 minutes before adding in the balsamic vinegar and cooking for 5 minutes until the mushrooms have softened and the vinegar has reduced to a thick consistency.
Stir in the butter or ghee, garlic and parsley. Cook for 2 minutes until the garlic becomes fragrant and then stir in the chicken stock and bacon. Once well mixed, return the chicken thighs to the pan and leave everything to cook for 5 minutes. Garnish with additional parsley before serving.