Pat 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, then flip and brown the other side.

In the same skillet, add more butter if needed, then sauté chopped mushrooms for 4-5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Deglaze the skillet with chicken broth, scraping the bottom to lift brown bits, and simmer.

Stir in heavy cream and let it simmer until it thickens, about 3-5 minutes.

Return seared chicken to skillet, cover, and cook on low heat for 10-12 minutes.

Garnish with chopped parsley or thyme, serve over mashed potatoes or with a salad.