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+ servings
You'll love this crispy chicken in a creamy bourbon sauce with pancetta and mushrooms!

Creamy Bourbon Chicken with Pancetta and Mushrooms

Deliciously crispy chicken with salty pancetta, tender mushrooms, and a creamy bourbon sauce. 
Course Main Course
Cuisine American
Keyword creamy bourbon chicken
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2


  • 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


  • Preheat oven to 350F and move the rack to the middle position.
  • Fry the pancetta on medium-high heat for 5-7 minutes until it's crispy, stirring occasionally.
  • Meanwhile, slice the mushrooms. Add them to the pan and cook for five minutes. Remove the pan contents and set aside.
  • 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.
  • Serve immediately. Great with mashed potatoes and a salad.


  • 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.