Chicken thighs are one of my favorite proteins for a number of reasons. A simple salt and pepper seasoning and a kiss of flame on the grill and these are ready to go if you’re looking for something quick and easy. This garlic, parmesan chicken thigh with bacon is a little more complex but super easy.
These thighs are packed with flavor, and of course, some white wine. They say everything goes better with bacon and I don’t disagree. I also think everything is better with wine so any chance I get to pair bacon and wine, I’m all over it.
In this recipe, I am using boneless skinless thighs, but you can absolutely use bone-in chicken thighs if that’s what you have on hand. I love the crunch from the skin when it’s cooked perfectly, but the bone-in thigh isn’t as easy to eat so there’s a tradeoff.
If you’ve read my book, Grill Seeker Basic Training for Everyday Grilling, the seasoning I use on this chicken might sound familiar. I talk about this rub in the book and it plays well with poultry. With slight variations, this rub is very versatile. Adding in dried sage, for example, will give this basic chicken rub a whole new flavor profile.
Like it a little spicier? Try doubling the amount of cayenne. I like things on the spicy side, but this rub was developed for the masses, and not the heat seekers like me. I’ve said a number of times, I don’t like heat for the sake of heat. I like heat that brings flavor and the right amount of heat is very subjective.
What Temperature Do I Cook Chicken Thighs To?
The USDA recommends chicken thighs to be cooked to 165°F internal temperature, and I find that works well for boneless skinless thighs. For grilled skin on bone-in thighs, I prefer a temperature of 175-180°F, just be sure you’re using a reliable instant-read thermometer when cooking these garlic parmesan chicken thighs.
When cooking to temperature, always remember that carryover cooking is going to play a part, so consider that as well.
What to Serve With Chicken Thighs?
I love these chicken thighs served over a bed of quinoa. That said, I find chicken thighs also go well with Brussel sprouts, cooked carrots, and especially with garlic mashed potatoes.
To be fair, everything goes with the garlic mashed potatoes. If you haven’t tried them yet, you really should! They are one of my all time favs!
Garlic Parmesan Chicken Thighs w/ Bacon Recipe
Serves: 4 | Prep Time: 10 min | Cooking Time: 20 min
Ingredients
3 slices bacon
2 lb boneless, skinless chicken thighs
For the Rub:
1 tbsp smoked paprika
1/2 tbsp coarse sea salt
1/2 tbsp freshly ground black pepper
1/2 tbsp garlic powder (not salt)
1/2 tbsp onion powder
1/2 tbsp cumin
1/2 tsp cayenne pepper
Parmesan Garlic Sauce:
5 garlic cloves, minced
1 medium shallot, minced
1 stick butter
1/4 cup grated parmesan
1 cup white wine (a cheap chardonnay is perfect)
1/4 tsp red pepper flakes
2 tbsp chopped parsley, divided in half
How to Make Garlic Parmesan Chicken Thighs w/ Bacon
Step 1: In a small bowl, whisk together all ingredients for the rub, set aside. This makes more rub than you’ll need for this chicken, but it’s great to save and use on other things.
Step 2: Rinse and pat the chicken thighs dry, then lightly coat with olive oil. I find this olive oil spray bottle perfect for this, but you can also rub it on by hand.
Step 3: Sprinkle chicken thighs with rub on both sides and leave on the counter while you preheat your cast-iron skillet.
Step 4: Heat seasoned cast-iron skillet over medium-high heat. Add three slices of bacon and cook on each side till bacon is crisp and fat has rendered. Remove from skillet, set aside while leaving rendered fat in the pan. Once the bacon has cooled slightly, give it a rough chop.
Step 5: Place chicken thighs in a skillet with hot rendered bacon fat. Cook chicken until internal temperature reaches 160°F as indicated by a reliable instant-read thermometer. Cook about 8 minutes, flipping chicken about every minute.
Step 6: Remove the chicken from the pan and set aside.
Step 7: Reduce heat to low and add in garlic and shallots, cook for 3-5 minutes until fragrant.
Step 8: Add wine to skillet and deglaze the bottom of the pan with a wooden scraper. Cook off the alcohol, about three minutes. Add butter and allow to melt. Once the butter has melted, whisk in red pepper flakes and half of the parsley.
NOTE: Be sure you scrape up any and all of the chicken bits stuck to the bottom of the skillet, those are little flavor bombs.
Step 9: Place chicken back into the pan and top with parmesan cheese and let cook for five minutes or until your chicken is 180°F. Remove from heat.
Step 10: Spoon sauce over each chicken thigh, top with crumbled bacon, and garnish with remaining chopped parsley.
Garlic Parmesan and Bacon Chicken Thighs Recipe
Ingredients
- 3 slices bacon
- 2 lb boneless, skinless chicken thighs
For the Rub:
- 1 tbsp smoked paprika
- 1/2 tbsp coarse sea salt
- 1/2 tbsp freshly ground black pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp cumin
- 1/2 tsp cayenne pepper
Parmesan Garlic Sauce:
- 5 cloves garlic minced
- 1 medium shallot minced
- 1 stick butter
- 1/4 cup grated parmesan
- 1 cup white wine
- 1/4 tsp red pepper flakes
- 2 tbsp chopped parsley divided in half
Instructions
- In a small bowl, whisk together all ingredients for the rub, set aside.
- Rinse and pat the chicken thighs dry, then lightly coat with olive oil. I find this olive oil spray bottle perfect for this, but you can also rub it on by hand.
- Sprinkle chicken thighs with rub on both sides and leave on the counter while you preheat your cast-iron skillet.
- Heat seasoned cast-iron skillet over medium-high heat. Add three slices of bacon and cook on each side till bacon is crisp and fat has rendered. Remove from skillet, set aside while leaving rendered fat in the pan. Once the bacon has cooled slightly, give it a rough chop.
- Place chicken thighs in a skillet with hot rendered bacon fat. Cook chicken until internal temperature reaches 160°F as indicated by a reliable instant-read thermometer. Cook about 8 minutes, flipping chicken about every minute.
- Remove the chicken from the pan and set aside.
- Reduce heat to low and add in garlic and shallots, cook for 3-5 minutes until fragrant.
- Add wine to skillet and deglaze the bottom of the pan with a wooden scraper. Cook off the alcohol, about 3 minutes. Add butter and allow to melt. Once the butter has melted, whisk in red pepper flakes and half of the parsley.
- Place chicken back into the pan and top with parmesan cheese and let cook for five minutes. This will bring your chicken to about 180°F. Remove from heat.
- Spoon sauce over each chicken thigh, top with crumbled bacon, and garnish with remaining chopped parsley.
Delicious! Fast and easy with spices and such that I already had in hand.
Thank you Sheri…this is one of my favs!
-M
I made this twice in one week – delicious! I changed it up due to what’s on hand so I used three large chicken breast and substituted sherry for the wine. To make the sauce go further I added chicken broth. Served over pasta – I love it!! Thank you for the recipe.
So glad you enjoyed it, and your substitutions sound amazing!
-M