Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together flour, garlic powder, salt, and pepper. Dredge each chicken thigh in the flour mixture, ensuring they are well-coated.

In an ovenproof skillet, heat about 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear them for 8-9 minutes until golden brown, then flip and brown the other side for 5-6 minutes.

Transfer the browned chicken to a plate, draining excess oil from the skillet while keeping about 1 tablespoon.

Add 2 tablespoons of butter to the same skillet and reduce heat to medium. Toss in the chopped onions, carrots, and mushrooms, sautéing for about 5-7 minutes until golden brown and tender.

Stir in minced garlic and cook for an additional minute. Sprinkle in 2 tablespoons of flour and stir well, letting it cook for about 1 minute until it develops a nutty aroma.

Pour in 1 cup of white wine, scraping the bottom of the skillet to lift any browned bits. Allow the wine to simmer for about 2-3 minutes to cook off the alcohol.

Combine 1 cup of chicken broth with the sautéed mixture, then return the seared chicken thighs along with any accumulated juices back to the skillet.

Transfer the skillet to your preheated oven and bake uncovered for 30-35 minutes until the chicken is cooked through and the carrots are tender.

Remove from the oven and stir in ½ cup of heavy cream, allowing to simmer on the stovetop for a few moments before serving.

Serve hot, garnished with fresh minced thyme and enjoy with mashed potatoes, rice, or pasta.