Season chicken thighs generously with salt and black pepper on both sides.

In a large skillet, heat olive oil and butter over medium-high heat. Add chicken thighs, skin side down, and cook for 5-6 minutes until golden brown and crispy. Flip and cook the other side for another 5 minutes. Remove chicken from skillet and set aside.

In the same skillet, reduce heat to medium. Add 2 tablespoons of butter and melt.

Sprinkle flour over the melted butter and whisk continuously for 1-2 minutes until it forms a roux and begins to brown slightly.

Gradually pour in chicken broth while whisking constantly to prevent lumps. Continue to whisk until smooth and thickened.

Stir in heavy cream and dried thyme. Season with salt and black pepper to taste.

Return chicken thighs to the skillet, nestling them into the gravy. Cover and simmer over low heat for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Serve chicken thighs with plenty of gravy spooned over the top. Garnish with chopped fresh parsley if desired.