Cream-laden chicken thighs

Another 'made while in France' recipe :) This was good, would like to make it again with some minor changes, as I think it could be better.  As made this time, I'd rate it 8.5/10--has potential to be 10/10 if changed, though.  The directions did not make clear whether one is supposed to leave the oil used for browning the chicken in the pan before doing next step.  I did leave it--think perhaps next time I'll take it out, or at least reduce the amount in the pan before heading to next step.  I will also use half-and-half instead of heavy cream next time--the heavy cream was a bit too much.  And in writing this, discovered that I forgot to cover the pan when I put it in the oven, which explains why it took longer to cook than indicated (still turned out fine, just had to go closer to 30 min. instead).

Link to original recipe: https://www.lecremedelacrumb.com/creamy-parmesan-chicken-mushrooms/#wprm-recipe-container-19797

Ingredients:

2 lbs. bone-in chicken thighs
3 T. olive oil
salt and pepper, to taste
1/2 tsp. garlic powder (I only had granulated garlic, so this might have also made a difference)
1 tsp. herbes de Provence (original calls for Italian seasoning; I think you could use either)
3 T. butter
12 oz. sliced mushrooms
2 tsp. minced garlic
2 T. flour
1 c. chicken broth (I used a Knorr pod plus 1 c. water)
1 c. heavy cream (next time: half-and-half)
2/3 c. finely shredded Parmesan cheese, plus more for garnish (I didn't actually measure, and would try grated Parm for next time instead (did not have this on hand here))
fresh parsley or thyme, for garnish (I omitted this and think next time I would definitely go with some fresh thyme)

Directions:

1. In a large bowl, combine the chicken thighs with olive oil, salt, pepper, garlic powder, and herbes de Provence.  Toss to combine (I had to use my hands--spoon doesn't really get it all over.  Next time perhaps combine the oil and other ingredients first, then pour them over the chicken and toss.)

2. Heat a skillet over medium heat, then add chicken to skillet.  Brown chicken on both sides, around 4 min. per side.  Transfer chicken to baking dish (or plate, if your skillet is oven safe).    (As noted in intro, next time maybe only leave 1 T. or so of the oil in pan, drain off rest.)

3.  Heat oven to 375°F.  Return pan to heat, add butter to pan, swirl to combine with oil, then add mushrooms and garlic.  Cook until mushrooms become tender, around 3-4 min.

4. Sprinkle flour over the mushrooms and stir to combine.  Whisk in the chicken broth and heavy cream (or half-and-half).  Stir in the Parmesan.

5. Remove from heat and pour cream mixture over the chicken (or transfer chicken back to skillet, if oven-safe).  Cover and bake for 20 min. (as noted above, I forgot to cover, so I had to bake for around 30 minutes to get correct doneness)

6. Garnish with additional Parmesan, and fresh parsley or thyme, serve up and enjoy!  I recommend serving with some pasta, as we did.