Creamy Bacon Mushroom Thyme Chicken

Pardon my absence of the last couple of months--it's been hectic with the moving in to the new place, so I haven't gotten a lot of cooking in.  And even when I have, I haven't managed to blog about it, so I have a few to catch up on once I get back in the flow.
As for this dish, it's an absolute 10 all the way--so very tasty!  So much so that I forgot to take a picture of the finished product before we all dove in...oops.  I will do my best to get a pic up of the finished product next time I make it...or the next...or the next after that...
Enjoy!

Adapted from this recipe: https://therecipecritic.com/creamy-bacon-mushroom-thyme-chicken/

Ingredients:

6 slices of bacon, cut crosswise into small strips
6 boneless, skinless chicken thighs
Italian seasoning (I did not measure)
Kosher salt (did not measure)
coarse ground black pepper (did not measure)
8 oz. button mushrooms, sliced
1 c. heavy cream
1 tsp. garlic powder
~1 T. fresh thyme leaves, chopped

Instructions:

1. Cook bacon strips over medium heat (in cast iron skillet if possible) until starting to crisp at the edges.  Transfer out of skillet to drain on a paper towel.

2. Season chicken thighs with Italian seasoning, Kosher salt, and coarse ground black pepper.  Place thighs in the skillet (in rendered fat from the bacon, still over medium heat).  Cook, turning occasionally, until no pink remains and thighs are starting to brown well.  Transfer thighs to a plate.

3. Add mushrooms to skillet and cook, frequently, until mushrooms have rendered their moisture.  As more moisture is released, scrape the browned bits from the chicken that loosen while stirring.

4. Return cooked bacon pieces to pan and add all remaining ingredients.  Cook, stirring frequently and scraping up remaining browned bits from chicken, until sauce begins to thicken slightly.

5. Return chicken to pan and stir to coat in the sauce.  Serve with desired side and enjoy!  (I served this with rosemary potatoes, paired perfectly :))