Pat the chicken thighs dry and season with salt and black pepper. Sear in olive oil in a large skillet for 5-7 minutes skin-side down until golden, then flip and cook for another 5 minutes. Remove and set aside.

In the same skillet, lower heat and sauté sliced mushrooms for 5 minutes until tender. Add minced garlic and cook for 1 minute.

Pour in chicken broth, scrape the bottom of the pan to deglaze. Add thyme and rosemary, then stir in heavy cream and simmer for 3-5 minutes until thickened.

Return the chicken to the skillet and let it simmer in the sauce for 15-20 minutes until cooked through.

Garnish with parsley and serve hot.