1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, then sear them until golden brown on both sides. Remove and set aside.

2. In the same pan, melt butter and add baby potatoes. Sauté until golden and beginning to soften. If needed, add a splash of water and cover to steam.

3. Add sliced mushrooms and garlic to the pan. Cook until mushrooms are browned and garlic is fragrant, about 3–5 minutes.

4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce becomes smooth. Season to taste.

5. Return the seared chicken to the skillet and spoon sauce over the top. Cover and simmer for 5–10 minutes until chicken is fully cooked and potatoes are fork-tender.

6. Drizzle basil pesto over the finished dish and garnish with fresh parsley or basil before serving.