Heat olive oil in a large skillet over medium heat.
Season the chicken thighs with salt and pepper, then add them to the skillet.
Sear the chicken for 5-6 minutes on each side until golden brown.
Remove the chicken and set aside on a plate.
In the same skillet, add the chopped onion and sauté until translucent.
Add minced garlic and dried thyme, cooking for an additional minute.
Pour in the Riesling wine and scrape up any browned bits.
Add chicken broth and bring to a simmer.
Stir in heavy cream and return the chicken to the skillet.
Simmer for 10-15 minutes until the chicken is cooked through.
Adjust seasoning and garnish with fresh parsley before serving.