1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, and sear until golden on both sides (about 5 minutes per side). Remove and set aside.
2. In the same skillet, cook bacon until crispy. Remove and set aside, leaving the bacon drippings in the skillet.
3. Add mushrooms to the skillet and sauté until softened. Stir in garlic and cook until fragrant.
4. Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream, Parmesan cheese, thyme, and salt and pepper to taste.
5. Return the chicken thighs to the skillet, along with the crispy bacon. Simmer over low heat for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
6. Serve hot, garnished with fresh thyme, over mashed potatoes, rice, or pasta.