Preheat Oven: Set your oven to 350°F (175°C) to ensure everything cooks evenly and beautifully.

Sauté Garlic and Pancetta: In a large skillet, heat the butter and olive oil over medium heat, then add the thinly sliced garlic and pancetta. Sauté until the garlic turns golden and the pancetta crisps up, about 2-3 minutes.

Cook Onions and Mushrooms: Stir in the sliced onions and mushrooms, cooking until softened and lightly browned. This should take around 5-7 minutes, filling your kitchen with delightful aromas!

Add Chicken and Wine: Place your chicken thighs directly in the skillet, then pour in the dry Riesling. Bring to a gentle boil, reduce the heat to simmer uncovered for 20 minutes, turning the chicken halfway through for even cooking.

Incorporate Cream: Stir in the heavy cream and let it simmer for about 5 minutes until the sauce thickens slightly, creating that rich texture you'll love.

Bake: Transfer the contents to a baking dish and bake uncovered for 15 minutes or until the chicken is cooked through and the top is golden, a sign of perfection!

Season and Serve: Adjust the seasoning with salt and pepper to taste, garnish with fresh parsley, and serve hot for a truly comforting experience.