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

In a large skillet over medium‑high heat, heat olive oil + 1 tablespoon butter. Sear chicken thighs until golden brown (about 4‑5 minutes per side), then remove and set aside.

In the same skillet, add the remaining butter, then the mushrooms. Sauté until the mushrooms begin to brown, about 4 minutes.

Add the garlic and thyme, stirring for about 30 seconds until fragrant.

Pour in the chicken broth or wine, scraping the browned bits from the pan’s bottom. Let the sauce simmer and reduce by a bit, about 1‑2 minutes.

Return the chicken thighs to the pan, skin‑side up, nestle them among the mushrooms and sauce. Cover or reduce heat and cook until chicken is fully cooked (internal temp 165 °F / 74 °C for boneless; longer for bone‑in).

Garnish with chopped parsley. Serve hot—ideal with rice, mashed potatoes, pasta or a green veggie on the side.