Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

Heat butter and olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy, then flip and cook 2-3 minutes on the other side. Remove and set aside.

In the same skillet, add mushrooms and garlic. Sauté for 4-5 minutes until mushrooms are browned and garlic is fragrant.

Pour in chicken broth and scrape browned bits. Let simmer for 2-3 minutes, then stir in heavy cream and simmer until thickened for about 3-5 minutes.

Return chicken thighs to the skillet, spoon sauce over, reduce heat, cover, and simmer for 10-12 minutes, until chicken reaches 165°F (75°C).

Sprinkle with parsley or thyme and serve hot.