In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Carefully add chicken thighs skin-side down, searing for 5-7 minutes until golden brown. Flip and cook for another 5 minutes, then remove from skillet.

In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until translucent and fragrant.

Add sliced mushrooms to the skillet and cook for approximately 5 minutes until tender and slightly caramelized.

Pour in 1 cup of chicken broth and bring to a gentle simmer. Then add 1 cup of heavy cream, dried thyme, and salt and pepper to taste. Cook for 3-4 minutes until the sauce thickens.

Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low for about 10-15 minutes until chicken reaches 165°F.

Remove from heat and garnish with fresh parsley. Serve over rice, mashed potatoes, or pasta.