1. Brown the chicken:

   • Preheat the oven to 350° F. 
   • Heat about 1/2 tbsp of olive oil in a skillet over medium heat.
   • Place the chicken thighs skin-side down and let them brown for about 3 to 4 minutes.
   • Gently push them around with a spatula to prevent sticking. Flip and cook the other side for 1 to 2 minutes.
   • Transfer the chicken pieces to a baking dish large enough to place them in a single layer. 

2. Make the sauce:

   • If needed, add a bit more olive oil to the pan.
   • Sauté the minced shallots (or onion) until soft but not browned, about 5–8 minutes.
   • Add the thyme, then pour in the white wine and lemon juice, scraping up any browned bits from the pan. Let it cook for 3 to 4 minutes.
   • Stir in butter and cream and cook for another minute or two. 

3. Bake the chicken:

   • Pour the sauce over the chicken thighs in the baking dish.
   • Bake at 350° F for 25 minutes.
   • Increase heat to 425° F and continue baking for 15–20 minutes, until the skin is crisp and the chicken is cooked through.

4. Finishing touches:

   Serve with a side of rice — the sauce is fabulous over it!

Notes:

• Lemon-Only Version: Skip the cream and increase the lemon juice to ½ cup. It blends beautifully with the olive oil and natural juices.
• More Variations: Adjust the lemon, cream, or aromatics based on what you have on hand. You can even skip the shallots, onion, garlic, or wine — I've made countless variations, and it's always delicious!

You may also be interested in this easy way to cook rice.