Instructions:

1. Combine herb seasoning, salt, pepper, granulated garlic, and flour in a 1-gallon resealable plastic bag and mix well.
2. Combine butter and olive oil in a large, nonstick skillet over medium heat. Pat chicken thighs dry with paper towels, place in the bag of seasoned flour, seal, and toss chicken thighs in the flour mixture until evenly coated.
3. When butter stops sizzling, add chicken pieces and cook until nicely browned, no longer pink at the center and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove to a plate and keep warm.
4. Add smashed garlic to the same skillet. Reduce heat to medium-low and cook garlic, stirring frequently, just until fragrant, no longer than 1 minute.
5. Add cream to the skillet, and stir up any browned bits in the bottom of the pan. Stir in chicken broth. Increase heat to medium, and bring the sauce to a boil, stirring occasionally. Cook until the sauce is reduced by half, about 10 minutes.
6. Sample garlic cream sauce and adjust seasoning, if necessary. Return chicken to the skillet and stir in any accumulated juices. Allow chicken to heat through. Garnish with fresh parsley and serve.