Preheat the oven to 375°F (190°C). Meanwhile, pat chicken thighs dry, season generously with salt and pepper for crisp, flavorful skin.

In a large, ovenproof skillet over medium-high heat, melt 1 tbsp butter. Brown chicken thighs skin-side down until golden, about 5 minutes.

Add onion, garlic, carrots, and potatoes to the skillet. Cook, stirring, until onions are translucent and potatoes begin to soften, about 4–5 minutes.

Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream and fresh thyme, cooking until the sauce thickens slightly, about 3–4 minutes.

Return the seared chicken thighs to the sauce, skin-side up. Transfer the skillet to the oven and bake for 20 minutes until chicken reaches 165°F.

Remove the skillet, let the chicken rest 5 minutes. Sprinkle chopped parsley and grated Parmesan over everything for color and extra flavor.