Preheat your oven to 400°F (200°C).

Pat the boneless chicken thighs dry with paper towels and season both sides generously with salt and pepper.

In a large oven-safe skillet, heat about two tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, then flip and cook for an additional minute.

Reduce the heat to medium-low, add minced garlic and fresh herbs, and sauté until the garlic is fragrant.

Pour in the dry white wine to deglaze the skillet and simmer until it reduces by half. Stir in the heavy cream and let it simmer until thickened, about 3 minutes.

Reintroduce the seared chicken thighs into the skillet and transfer to the oven, roasting for 20-25 minutes until the internal temperature reaches 165°F (74°C).

Allow the chicken to rest for a few minutes, then serve drizzled with the creamy sauce.