Pat the chicken thighs dry with paper towels, season with salt and pepper, and set aside.

In a skillet, heat butter and olive oil over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden, then flip and cook for another 2 minutes.

Add mushrooms to the skillet and cook for 4-5 minutes until browned, then stir in minced garlic and sauté for 1 minute.

Pour in chicken broth, scrape the bottom, and cook for 2-3 minutes. Stir in heavy cream and simmer until thickened, about 5 minutes.

Return chicken to skillet, cover, and simmer for 10-12 minutes until cooked through.

Garnish with parsley or thyme and serve warm straight from the skillet.