Season chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken, cooking for 5-7 minutes on each side until golden brown and cooked through.

Remove chicken from skillet, add minced garlic to the same skillet, and sauté for about 1 minute. Pour in the Irish whiskey, deglazing the pan. Simmer for 3-4 minutes.

Return chicken to skillet, pour in chicken broth and heavy cream. Stir to combine and let simmer on low heat for 10-15 minutes until sauce thickens.

Remove from heat, garnish with freshly chopped parsley, and serve hot with crusty bread or mashed potatoes.