Preheat oven to 200°C.
Place chicken into an oven proof dish and season with salt and pepper.
Heat oil in a large frying pan over medium heat until sizzling.
Add mushrooms and bacon.
Cook, stirring, for 5 – 10 minutes or until tender.
Add milk and water to the pan and stir in the contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce together with the cream and mustard.
Stir until combined then bring to the boil.
Remove from heat.
If you're using lemon thyme, stir it in.
Pour the sauce over the chicken.
Bake, uncovered, for 30 minutes or until cooked through.
Serve with steamed rice and green beans.