Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Heat olive oil over medium-high heat in a skillet. Place chicken thighs skin-side down and cook undisturbed for 7-8 minutes until skin is golden brown and crisp. Flip and cook for another 5 minutes. Remove chicken and set aside.
Reduce heat to medium. Add sliced mushrooms to the pan and sauté for about 5 minutes until they release moisture and begin to brown. Stir in minced garlic and cook for 1 more minute until fragrant.
Pour in chicken broth and scrape up browned bits from the pan. Stir in heavy cream and dried thyme. Simmer gently for 3-4 minutes until sauce thickens slightly.
Return chicken thighs to the pan, skin-side up, nestling them in the sauce. Cover and cook over low heat for 10-12 minutes until chicken reaches 165°F (74°C).
Sprinkle chopped fresh parsley over the dish and serve hot, spooning extra sauce over the chicken.
