Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Season the chicken thighs with salt and pepper, and place them skin-side down in the skillet.
Flip the chicken and briefly sear the other side, then remove from the skillet and set aside.
In the same skillet, add the onions and mushrooms, sautéing until softened (about 5 minutes).
Add garlic and thyme, cooking for an additional minute to release their aromas.
Stir in the crushed tomatoes and chicken broth, scraping the bottom of the pan to deglaze.
Return the chicken to the skillet, placing it skin-side up in the sauce.
Cover the skillet with a lid or aluminum foil, and transfer to the preheated oven.
Bake for about 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove from the oven and let it rest for a few minutes before serving, optionally garnished with fresh herbs.
