In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
Add the diced onion to the skillet and sauté for about 3 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until they are browned. Stir in the minced garlic and cook for an additional minute.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and thyme. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Sprinkle the cooked bacon on top of the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven and let it rest for 5 minutes before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add a handful of spinach or kale during the last few minutes of cooking for added nutrition and color.