1. Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt and pepper.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes, or until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, melt the butter. Add the sliced mushrooms and cook for 4-5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Stir in the heavy cream and thyme, and let simmer for 2-3 minutes.
5. Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
6. Remove from the oven and garnish with fresh parsley. Serve hot over mashed potatoes or rice.