Dairy-Free Creamy Chicken Thighs and Mushrooms

In a large, oven-proof skillet (cast iron recommended), cook bacon over medium-high heat, turning occasionally, until crispy and evenly browned (about 8-10 minutes).

Remove bacon from the skillet, reserving the rendered fat. Drain bacon slices on paper towels and set aside.

Preheat oven to 375 degrees F (190 degrees C).

Pat chicken thighs dry with paper towels and season generously on both sides with sea salt and freshly ground black pepper.

Add the seasoned chicken thighs to the skillet in a single layer, using about 2 tablespoons of the reserved bacon fat. Sprinkle with Italian seasoning blend. Cook over medium-high heat until nicely browned, about 3-4 minutes per side.

Remove chicken thighs from the skillet and set aside on a plate to keep warm.

Add sliced mushrooms to the skillet and cook, stirring occasionally, until softened and lightly browned (about 5-7 minutes).

Stir in minced garlic and cook until fragrant, about 1 minute.

Pour in almond milk, scraping up any browned bits from the bottom of the skillet. Adjust seasonings with salt and pepper, if needed. Return chicken thighs to the skillet, nestling them in the sauce, ensuring they are partially submerged.

Place skillet in the preheated oven and bake, uncovered, until the internal temperature of the chicken reaches 165 degrees F (74 degrees C), about 20-25 minutes.

In a small bowl, whisk together cornstarch and cold water until smooth and lump-free. Stir the slurry into the hot sauce in the skillet. Simmer over medium heat for 1-2 minutes, or until the sauce has thickened slightly.

Transfer chicken and sauce to a serving dish. Crumble reserved bacon over the top and sprinkle with fresh parsley before serving.