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Low FODMAP Creamy Bacon Mushroom Chicken Thighs (Paleo, Whole30)


  • Author: Gail
  • Total Time: 35 minutes
  • Yield: 6-8 1x

Description

These low FODMAP Creamy Bacon Mushroom Chicken Thighs represent comfort food at its best with flavorful chicken, bacon and mushrooms smothered in a rich, creamy sauce. Paleo and Whole30, dairy-free and gluten-free.


Ingredients

Units Scale
  • 5 slices nitrate-free, low sodium bacon
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon low FODMAP Italian seasoning, divided
  • 2 tablespoons garlic-infused olive oil
  • 1 10-ounce (284 ml) can sliced mushrooms, canned in brine, drained and rinsed*
  • 1 cup full-fat coconut milk**
  • 1/2 - 1 teaspoon salt, plus more for sprinkling
  • 1/2 teaspoon ground black pepper, plus more for sprinkling
  • 1 cup baby spinach (optional)***

Instructions

  1. Preheat oven to 375°F.
  2. In a large, oven safe skillet (mine is 11 inches), cook bacon over medium heat on the stove top until crisp, about 7-8 minutes. 
  3. While bacon is cooking, dry chicken thighs with paper towels and season the top side with salt, pepper, and ½ tablespoon of the Italian seasoning.
  4. Once the bacon is done cooking, remove to a plate covered with paper towel to drain. Remove all but 1 tablespoon of the bacon fat from the skillet.
  5. Place skillet back on the stove top on medium heat. Add garlic-infused olive oil and swirl the pan to coat. Add chicken, seasoned side down, and sear without disturbing for 7 minutes. While the chicken is searing, sprinkle the bottom side of the chicken thighs with salt, pepper, and the remaining ½ tablespoon of Italian seasoning. 
  6. Once seared, using tongs, flip the chicken thighs over and place skillet in the preheated oven. Roast chicken for 15-18 minutes or until an instant read thermometer reads 165°F. Using an oven mitt, remove chicken from the oven, using great care from this point forward not to touch the uncovered skillet handle.
  7. Using a fresh set of tongs, remove chicken to a large plate. Place skillet back on the stove top on medium high heat. Once the juices in the skillet start to bubble, add mushrooms and stir fry for about 2 minutes. Add coconut milk, ½-1 teaspoon salt, and ½ teaspoon pepper to the skillet, stir and bring to a boil, immediately reducing the heat to medium low once liquid is boiling. Simmer the sauce over medium low heat until blended and slightly reduced, about 3-4 minutes, stirring occasionally. Remove skillet from heat.
  8. Chop bacon into small pieces, add to the skillet, and stir. Taste the sauce and adjust seasonings as desired. If the sauce tastes too coconutty, add small amounts of additional salt and pepper until the coconut taste dissipates. Add baby spinach (if using it) and stir into the sauce until slightly wilted. Carefully tilt the plate the chicken is resting on slightly over the skillet to add the juices to the sauce and stir (leave no flavor behind!). Add chicken back to the skillet and spoon sauce over chicken to coat.
  9. Serve over the low FODMAP option of my Instant Pot “Garlic” Mashed Potatoes, low FODMAP Instant Pot Quinoa (if not eating Paleo/Whole30 - omit spinach in this recipe to prevent FODMAP stacking), rice (if not eating Paleo/Whole30), or your low FODMAP starch of choice.

Notes

  • Please note: this recipe, althoguh insanely delicious, contains high quantities of fat, which can be an additional IBS trigger for some people. Consult your doctor or dietitian with concerns of how your body might react before making this recipe.
  • *According to Monash University’s Low FOMDAP Diet App, mushrooms canned in brine, drained and rinsed, are low FODMAP in quantities of up to 75 grams per serving. One 10-ounce (284 milliliters) can sliced mushrooms, once drained and rinsed, contains about 162 grams of mushrooms. Across 6-8 servings, this amounts to about 20-27 grams of mushrooms per serving.
  • **Monash University lists canned coconut milk (without inulin) as low FODMAP in quantities of up to ¼ cup or 60 grams per serving.
  • **Monash University lists baby spinach as low FOMDAP in quantities of up to 1 ½ cups or 75 grams per serving.
  • Cooking time in the oven largely depends on the size of your chicken thighs. The thighs I use tend to be fairly large, so they usually take about 17-18 minutes of baking time (using convection) to reach an internal temp of 165°F.
  • Recipe adapted from 40 Aprons
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American

Keywords: low fodmap chicken thighs, low fodmap chicken thigh recipes, low fodmap chicken recipes, low fodmap bacon mushroom chicken, low fodmap dinner recipes, low fodmap skillet recipes, paleo, whole30, dairy-free, gluten-free