In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them skin-side down to the skillet. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
Add the diced onion to the skillet and sauté for 3-4 minutes until translucent. Add the sliced mushrooms and cook for another 5 minutes until they are browned. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, and thyme. Bring the mixture to a simmer.
Return the chicken thighs and cooked bacon to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add spinach or kale to the sauce during the last few minutes of cooking for added nutrition and color.