This Creamy Mushrooms and Bacon Skillet is an easy-to-make and delicious low-carb side dish recipe that can be made and served in just 30 minutes. Featuring ingredients like crumbled bacon, mushrooms, heavy cream, Italian seasoning, and dried thyme, this one-pan skillet recipe is keto-friendly, gluten-free, and nut-free.
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How to make creamy mushrooms and bacon skillet
In a large skillet over medium heat, cook bacon until crisp.
Transfer cooked bacon to paper towel-lined plate to de-grease. Do not clean skillet out. Set plate of bacon aside.
To same skillet over medium heat, add butter and allow to melt.
Using a wooden spoon, scrape up any browned bits from bottom of skillet. Add mushrooms and cook for about 2 minutes, stir, and cook for an additional 2 minutes until all mushrooms are golden on both sides.
Stir in chicken stock and allow time for it to reduce, about 1 minute, stirring occasionally.
Reduce stovetop heat to low, sprinkle and stir in Italian seasoning, garlic powder, dried thyme, and onion powder atop mushrooms in skillet.
Then, stir in heavy cream and allow cream to reduce and a sauce to form, which should take about 5 minutes, stirring occasionally.
While sauce reduces, crumble cooked bacon. Keep crumbles on plate until sauce has reduced.
Once sauce has reduced, sprinkle salt and pepper into skillet. Then, stir in bacon crumbles and grated Parmesan.
Remove skillet from heat, garnish with fresh parsley and freshly-cracked pepper, then serve.
Looking for more easy keto dinner Ideas?
If you enjoyed the creamy mushroom and bacon skillet, you will love these other dinner recipes:
- Low-Carb Creamy Spinach Chicken Bake
- Keto Chicken Parmesan
- Keto Spaghetti Casserole
- Keto Chicken Marsala
- Instant Pot Butter Chicken
- Keto Chicken Pad Thai
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Creamy Mushrooms and Bacon Skillet
Ingredients
- 5 bacon slices
- 2 tbsp 1 oz butter
- 20 oz sliced white mushrooms, washed and blotted dry
- 2 tbsp unsalted chicken stock
- 1 tsp 30mL Italian seasoning
- ¾ tsp garlic powder
- ½ dried thyme
- ¼ tsp onion powder
- ⅔ cup 160mL heavy whipping cream
- ¼ tsp salt
- ⅛ tsp pepper
- 3 tbsp ~22g grated Parmesan cheese
Optional Garnishes (Not Included In Nutrition Info):
- 1 tbsp chopped fresh parsley
- Freshly-cracked pepper
Instructions
- In a large skillet over medium heat, cook bacon until crisp. Transfer cooked bacon to paper towel-lined plate to de-grease. Do not clean skillet out. Set plate of bacon aside.
- To same skillet over medium heat, add butter and allow to melt. Using a wooden spoon, scrape up any browned bits from bottom of skillet. Add mushrooms and cook for about 2 minutes, stir, and cook for an additional 2 minutes until all mushrooms are golden on both sides.
- Stir in chicken stock and allow time for it to reduce, about 1 minute, stirring occasionally.
- Reduce stovetop heat to low, sprinkle and stir in Italian seasoning, garlic powder, dried thyme, and onion powder atop mushrooms in skillet. Then, stir in heavy cream and allow cream to reduce and a sauce to form, which should take about 5 minutes, stirring occasionally.
- While sauce reduces, crumble cooked bacon. Keep crumbles on plate until sauce has reduced.
- Once sauce has reduced, sprinkle salt and pepper into skillet. Then, stir in bacon crumbles and grated Parmesan.
- Remove skillet from heat, garnish with fresh parsley and freshly-cracked pepper, then serve.
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