Creamy Mushroom Chicken Thighs

Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides.
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes on each side until golden brown. Remove the chicken and set aside.
Cook the Veggies: In the same skillet, add butter, sliced onions, and mushrooms. Cook, stirring occasionally, until the onions are translucent and the mushrooms are golden brown, about 5-7 minutes.
Make the Sauce: Add minced garlic and cook for about a minute, stirring frequently until fragrant. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the pan. Stir in the heavy cream and simmer for a few minutes, allowing the sauce to thicken slightly.
Combine and Cook: Return the chicken thighs to the skillet, placing them skin-side up in the sauce. Cover and simmer on low heat for 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C).
Serving and Storage Tips: