Pat the chicken thighs dry with paper towels.

Season both sides generously with salt and freshly ground black pepper.

Dry chicken = better sear and juicier meat.

Heat a large skillet over medium-high heat. Add the olive oil and butter.

Once hot, add the chicken thighs smooth-side down.

Cook for 4–5 minutes without moving, until golden.

Flip and cook for another 3–4 minutes.

The chicken should be nicely browned but not fully cooked through. Transfer to a plate.

Lower the heat to medium. In the same skillet, add the minced garlic.

Sauté for 20–30 seconds, just until fragrant (do not burn).

Pour in the heavy cream, stir, and let it simmer gently for 1–2 minutes.

Gradually stir in the grated Parmesan cheese until melted and smooth.

Add Italian seasoning or thyme.

(Optional) Add a small pinch of nutmeg for extra depth.

If the sauce is too thick, add 1–2 tablespoons of water or chicken broth.

Return the chicken to the skillet. Reduce the heat to low and cover with a lid.

Simmer for 8–10 minutes, until the chicken is fully cooked and the sauce is thick and creamy.