A creamy chicken recipe featuring seasoned bone-in chicken thighs cooked with bacon, mushrooms, sun-dried tomatoes, and Parmesan in a rich cream sauce, seasoned with a blend of spices including Italian and Cajun seasoning.
1. Season the chicken thighs with 2 tsp garlic powder, 2 tsp onion powder, 1 tsp Italian seasoning, 1 tsp red chili flakes, 1 tsp black pepper, a pinch of salt, and 1 1/2 tsp cayenne pepper.
2. Heat 1 tbsp olive oil in a large pan over medium-high heat. Cook the seasoned chicken for 15-20 minutes, turning occasionally, until browned and cooked through. Remove chicken from the pan and set aside.
3. In the same pan, add the bacon strips and cook until crispy. Remove bacon and set aside, reserving a bit of the bacon fat in the pan.
4. Add 2 tbsp butter to the pan. Sauté chopped shallots and minced garlic until fragrant. Add sliced Bella mushrooms and cook until softened.
5. Deglaze the pan with 1/4 cup chicken broth or white wine, scraping up any browned bits from the bottom.
6. Stir in 1 1/2 tsp Cajun seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1 tsp Italian seasoning (from the sauce spice list).
7. Pour in 1 pint heavy cream, then add 1 cup sun-dried tomatoes and 1 cup Parmesan cheese. Bring the sauce to a gentle simmer.
8. Return the cooked chicken thighs to the pan with the sauce. Crumble the cooked bacon and sprinkle it over the chicken and sauce. Simmer on low heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Serve hot.
