Recipes Meat and Poultry Chicken Chicken Thigh Recipes Dairy-Free Creamy Chicken Thighs and Mushrooms 5.0 (2) 2 Reviews 1 Photo Dairy-free and sugar-free, this recipe has a tasty and creamy mushroom sauce that goes well with the chicken. Serve with rice or potatoes and a salad, and dinner is done! Submitted by Bibi Published on March 30, 2022 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 slices sugar-free bacon 2 pounds skinless, boneless chicken thighs salt and freshly ground black pepper to taste 1 teaspoon Italian seasoning blend 1 (8 ounce) package fresh mushrooms, cleaned and sliced 1 tablespoon minced garlic 1 cup unsweetened plain almond milk 2 teaspoons cornstarch 1 tablespoon water 1 tablespoon snipped fresh parsley (Optional) Directions Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until all the fat is rendered and the bacon is crispy and evenly browned, about 10 minutes. Remove bacon from the skillet and set aside. Drain bacon slices on paper towels. Carefully pour out all the fat, except for 2 tablespoons. Preheat oven to 375 degrees F (190 degrees C). Pat chicken thighs dry, and lightly sprinkle both sides with salt and pepper to taste. Add seasoned chicken thighs in a single layer into the same skillet and sprinkle with Italian seasoning blend. Cook over medium-high heat until brown, about 3 minutes per side. Remove to a plate and keep warm. Add sliced mushrooms to the skillet and cook until they are soft. Stir in garlic and cook until fragrant, about 1 minute. Pour in almond milk, and adjust seasonings, if necessary. Return chicken thighs to the skillet, nestling them in and partially covering with the sauce. Place in the preheated oven and bake, uncovered, until internal temperature of chicken is 165 degrees F (74 degrees C), about 20 minutes. Combine cornstarch and cold water in a small bowl, stirring quickly, until all the lumps are gone. Stir into the sauce while it is still hot and allow the sauce to thicken slightly. Transfer chicken and sauce to a serving dish, crumble reserved bacon over all, and sprinkle with parsley. I Made It Print Nutrition Facts (per serving) 429 Calories 32g Fat 4g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 429 % Daily Value * Total Fat 32g 41% Saturated Fat 9g 47% Cholesterol 140mg 47% Sodium 299mg 13% Total Carbohydrate 4g 1% Dietary Fiber 1g 2% Protein 30g 59% Potassium 486mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.