Creamy Bourbon Chicken with Pancetta and Mushrooms

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You’ll love this creamy bourbon chicken with pancetta and mushrooms! It’s all made in one skillet, and that crispy chicken skin is to die for!

Prep Time 5 minutes | Cook Time 1 hour | Total Time 1 hour 5 minutes

crispy chicken pancetta mushrooms bourbon


  • 4.4 ounces pancetta* diced
  • 7 ounces white mushrooms chopped
  • 4-6 chicken thighs
  • 1.5 cups heavy/whipping cream
  • 1/3 cup bourbon
  • 1/2 cup water
  • 2 cloves garlic minced
  • Pepper to taste


  1. Preheat oven to 350F and move the rack to the middle position.
  2. Fry the pancetta on medium-high heat for 5-7 minutes until it’s crispy, stirring occasionally.
  3. Meanwhile, slice the mushrooms. Add them to the pan and cook for five minutes. Remove the pan contents and set aside.
  4. Add the chicken to the pan, skin-down. Cook for 8-10 minutes then flip and cook for 4 minutes. If it’s furiously splattering, you may need to turn the heat down a bit. Add the bourbon, cream, water, pepper, garlic, and the pancetta & mushrooms back into the pan. Give it a stir and then place it in the oven for 45 minutes.
  5. Serve immediately. Great with mashed potatoes and a salad.

Recipe Notes

  • I bought a package of pre-diced pancetta that was this size. Anything similar would work fine.
  • Pancetta is quite salty, so I do not add any extra salt to this recipe.
  • This is the wonderful skillet pictured.

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