1. 1. Begin by generously seasoning the chicken thighs with salt and pepper on both sides. This simple step will help create a delicious, caramelized crust when searing the meat.

2. 2. Heat the butter and olive oil in a large, oven-safe skillet over medium-high heat. Add the seasoned chicken thighs, skin-side down, and sear until golden and crispy, about 5-7 minutes per side. Once seared, remove the chicken from the pan and set it aside.

3. 3. In the same skillet, add the diced mushrooms and sauté for 4-5 minutes, until they’re nicely browned. Then, toss in the minced garlic and cook for an additional minute, letting the aroma fill your kitchen.

4. 4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld.

5. 5. Reduce the heat to low and stir in the heavy cream and chopped herbs. Let the sauce simmer gently until it’s slightly thickened, about 5 minutes.

6. 6. Return the seared chicken thighs to the skillet, nestling them into the creamy mushroom sauce. Transfer the pan to the oven and bake for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.