Sprinkle chicken with ¼ tsp salt and ⅛ tsp pepper. In a large skillet over medium-high heat sear chicken in the 1 tbsp oil for 5 to 7 minutes on each side until browned.
Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.
Add 1 tbsp butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
Add chicken broth, dried thyme & ¼ tsp salt to the pan and stir.
Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.
Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.
*all nutritional data are estimates based on the products I used*Data Below is for the Keto (cream cheese) version. Yield: 4 servings, Serving size: 1 chicken thigh with 1/4 of the gravy and mushrooms. Amounts per serving- Keto version's net carbs: 3g, Paleo version's net carbs: 5g.
Serving: 1chicken thigh with 1/4 of the sauce and mushrooms | Calories: 420kcal | Carbohydrates: 3g | Protein: 25g | Fat: 35g | Saturated Fat: 13g | Sodium: 478mg | Fiber: 0g | Sugar: 1g