Step 1

Season the chicken thighs with salt and pepper.

Step 2

In a heavy skillet over medium-high heat, heat the olive oil.

Step 3

Put the flour on a plate and dredge the chicken thighs in it. (Discard any leftover flour)

Step 4

Place the chicken in the skillet and cook in the hot oil for 5 minutes per side, until they are a nice golden brown. (Use a splatter guard over the skillet)

Step 5

Turn the heat to medium, cover the skillet with a lid and cook the chicken for an additional 15 minutes.

Step 6

Remove the chicken from the skillet to a plate. Set aside.

Step 7

Melt the butter in the skillet. Add the mushrooms and garlic and cook, stirring occasionally for about 4 minutes. Add the thyme and cook an additional 1 minute.

Step 8

Add the chicken stock and deglaze the pan by scraping up any browned bits on the bottom. Simmer for 3 minutes.

Step 9

Stir in the cream. Add the parmesan cheese stirring until it has completely melted and the sauce has thickened a bit. Add additional salt and pepper to taste.

Step 10

Return the chicken thighs to the skillet and simmer for 5 minutes, stirring occasionally.

Step 11

Garnish with parsley and serve with rice or mashed potatoes and steamed vegetables or a fresh green salad.