Preheat oven to 400° F.

Season both sides of chicken thighs with salt, pepper and Italian seasoning.

Heat vegetable oil on medium-high heat in oven-proof skillet.

Pan sear each side of the chicken for 1-2 minutes until nicely brown and place skillet in oven. (Alternatively, if you don't have an oven-proof skillet, transfer chicken thighs to a foil-lined baking sheet.)

Transfer to oven and roast until completely cooked through, about 25-30 minutes or until internal temperature of 165° F.

Transfer cooked chicken thighs to a plate.

In the same skillet, fry garlic and onions in reserved chicken juices for about 1 minute.

Add chopped bacon and fry until begins to crisp, about 5 minutes.

Add mushrooms, cook until soften, about 5 minutes.

Add heavy cream, 1/8 teaspoon sea salt, pepper, chicken broth, Parmesan cheese, and fresh thyme. Bring to boil, reduce to simmer and simmer for 5 minutes until sauce begins to reduce. If you prefer a thicker sauce, add corn starch.

Return the cooked chicken back into the skillet; allow to simmer for 1-2 minutes in the cream to take on the flavors.

Garnish with parsley and grated parmesan, if desired. Serve over rice, pasta, mashed potatoes or steamed vegetables.