Creamy Mushrom Chicken with Bacon

This is one of those delicious meals that everyone (who loves mushrooms at least) will love.  I served it over mashed potatoes and the meal was so stinking good.  As intimidating as it sounds too, the meal took me 30 minutes from start to finish...no marinating, not a ton of chopping veggies, and comes together in a pinch.  I like to get the Costco mushrooms too which are way cheap, and will do this meal with plenty left over for a second mushroom extravaganza.  And homemade cream of mushroom soup...what's not to love!!

6 boneless skinless chicken thigh - you can use breast, but I promise you the depth of flavor you will get from the thigh is oh so worth it!!
2 Tbsp Olive Oil
3 tsp Italian seasonings
1 tsp garlic powder
12 oz sliced white mushrooms
3 Tbsp de-stemmed and chopped thyme
12 slices cooked and crumbled bacon
2 cups heavy cream
salt and pepper to taste

Trim your chicken of excess fat and season on both sides with salt, pepper, and Italian seasonings.  In a skillet (or BBQ if it's nice out) heat pan to medium high, add olive oil and cook chicken on both sides until chicken is no longer pink and juiced run clear.  Chicken should be nice and browned on both sides.  Remove chicken from pan and add in your mushrooms.  Cook mushrooms down until they are nicely browned, add in bacon, thyme, and heavy cream.  Reduce pan to a simmer and cook until the cream is nice and thick...think gravy.  Season with salt, pepper, and garlic powder to taste.  Add chicken back in pan and give everything a whirl.  Top with extra thyme and serve immediately.  Enjoy over quinoa, mashed potatoes, or even just along side some steamed veggies or a salad...Any way you do it...just enjoy!!