Paleo Mushroom-Herb Bacon-Wrapped Chicken Thighs
Bone-in, skin-on chicken thighs are already one of the most forgiving cuts you can cook, and wrapping them in bacon while stuffing them with a savory mushroom-herb filling takes things to a completely different level. The filling — built from cremini mushrooms, shallots, garlic, fresh thyme, rosemary, and parsley — gets sautéed down until deeply concentrated before it's tucked right under the skin, so every bite is packed with earthy, aromatic flavor. A touch of coconut aminos in the filling adds that subtle savory depth you'd normally get from soy sauce, making this completely grain- and legume-free without sacrificing anything. The bacon wrapping isn't just for show — it bastes the chicken as it roasts, keeping the meat incredibly juicy while crisping up into a gorgeous, crackling exterior. Searing the thighs skin-side down before finishing them in a 400°F oven means you get that deep golden color and rendered fat that makes this dish look and taste like serious restaurant cooking. This recipe serves four and comes together in one oven-safe skillet, so cleanup is minimal and the whole process feels surprisingly manageable for how impressive the results are.
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 8 slices bacon
- ½ tsp kosher salt
- ¼ tsp black pepper
For the mushroom-herb filling
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp olive oil, divided
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp coconut aminos
- ¼ tsp kosher salt
- ¼ tsp black pepper
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
Heat 1 tbsp olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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