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How long to bake chicken thighs

Crispy Baked Chicken Thighs with Bacon and Creamy Mustard Sauce

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Jacqueline


  • 6 bone-in chicken thighs
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 5 Yukon gold potatoes sliced 1/4” thick
  • 5 slices thick-sliced bacon cut into 1/2” pieces
  • Salt and pepper
  • 3/4 cup white wine
  • 1/4 cup Sir Kensington's Dijon Mustard
  • 1 1/2 cups cream


  • Preheat oven to 400 F. 
  • Season the chicken with garlic salt and pepper on both sides. 
  • Heat a large skillet over medium high heat. Add bacon to the pan. Sauté while stirring, until bacon fat is rendered. Remove from pan with slotted spoon and set aside. 
  • Place the chicken thighs in the pan, skin side down. Cook until the skin is a light golden brown and just beginning to crisp. Turn chicken over and cook for 2-3 minutes. Remove from pan and set aside. Reserve pan drippings. 
  • Get a rimmed baking sheet and line with foil or parchment for easy cleanup. Spread potato slices in an even layer on the sheet, then drizzle with reserved bacon fat and season lightly with salt and pepper.
  • Sprinkle half of bacon over top of potatoes, then top with chicken thighs. Bake in preheated oven for 25-30 minutes, until skin is crispy and juices run clear.
  • While the chicken is in the oven, make the sauce. Return the saute pan to the heat, and deglaze with the white wine. Use a whisk or wooden spoon to scrape the browned bits off the bottom of the pan. 
  • Whisk in the dijon mustard, then the cream and remaining bacon. Bring to a simmer and reduce slightly until thickened. 
  • Remove chicken from oven. To serve: Spoon potatoes and chicken onto plate, then top with chicken thighs and drizzle with sauce. Serve immediately.