Heat olive oil in a large skillet over medium heat.
Season the chicken thighs with salt and pepper, then add to the skillet.
Cook chicken for 5-7 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, add the onions and garlic, sautéing until translucent.
Add the mushrooms to the skillet and cook until they release their moisture.
Pour in the chicken broth and bring to a simmer, scraping the bottom of the skillet to release browned bits.
Stir in the heavy cream, mixing well, and let simmer for a few minutes until thickened.
Return the chicken to the skillet, spooning sauce over to coat, and simmer for an additional 5 minutes.
Garnish with chopped parsley before serving.
