Preheat your oven to 375°F (190°C).

Pat chicken thighs dry and season generously with salt and pepper on both sides.

Heat a 12-inch oven-safe skillet over medium heat and melt the butter until foaming but not browned.

Add chicken thighs, skin-side down, and cook for 4-5 minutes until beautifully caramelized. Flip and brown the other side for about 3 minutes. Transfer to a plate.

In the same skillet, add your sliced onions and apples. Cook gently, stirring occasionally, for about 5 minutes, until soft and sweet.

Pour in the chicken broth, scraping up all the flavorful bits from the pan bottom.

Nestle the browned chicken thighs back into the skillet, skin-side up, tucking them into the apple-onion mixture.

Slowly pour the heavy cream over everything and sprinkle with fresh thyme leaves.

Transfer the skillet to your preheated oven and bake for about 30-35 minutes, or until the cream bubbles gently and the chicken skin is irresistibly golden.

Let it rest for 5 minutes before serving to allow the sauce to thicken perfectly.