Begin by patting the chicken thighs dry with paper towels to ensure a crispy skin when cooked. Season generously with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken thighs skin-side down, searing for 5-6 minutes until golden brown. Flip the chicken and cook for another 3-4 minutes before removing the thighs from the skillet.

Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add diced shallots and sauté for 2-3 minutes until softened. Stir in minced garlic and fresh thyme, cooking for an additional 30 seconds.

Pour in the dry white wine, using a wooden spoon to scrape up the brown bits. Allow the mixture to simmer for about 3-4 minutes, reducing the wine by half.

Next, add the chicken broth and heavy cream to the skillet, stirring to combine. Return the seared chicken thighs to the skillet, skin-side up. Cover and let it simmer on low heat for 15-20 minutes.

Once the chicken is tender and the sauce is rich and creamy, garnish with freshly chopped parsley. Serve hot with crusty bread or creamy mashed potatoes.