Season the chicken thighs with salt and pepper, then marinate with 1 tbsp of olive oil and chopped garlic.

Heat a large skillet on medium-high. Add the chicken thighs. Cook for 4 minutes on each side until cooked and browned. Remove the chicken from the skillet and set aside.

Add the butter to the skillet. Add the sliced mushrooms and sear them nicely from all sides. Add the cream to the mushrooms and season with salt and pepper.

Add the parsley and the chicken thighs and let it cook for 4 minutes until the chicken thighs are coated with the sauce.

Remove the skillet from the heat, then add the grated parmesan. Serve!