Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper.

Sear the Chicken: In a large, oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden and crispy. Turn the chicken over and cook for an additional 3–4 minutes until golden. Transfer the chicken to a plate and set it aside.

Sauté Garlic and Mushrooms: In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 3–4 minutes until the mushrooms are soft and golden brown, stirring occasionally to prevent the garlic from burning.

Prepare the Creamy Sauce: Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, and thyme until fully blended. Allow the mixture to come to a light simmer.

Add the Chicken Back: Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken, then transfer the skillet to the preheated oven.

Bake: Bake for 20–25 minutes, or until the chicken is fully cooked through and the sauce has thickened. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve hot. Pair with mashed potatoes, pasta, or your favorite side.