Creamy Chicken Thighs with Zucchini and Parmesan

Heat olive oil and butter in a large pan.

Sear chicken thighs skin-side down until crispy and cooked through.

Remove chicken from pan and set aside.

In the same pan, sauté zucchini until tender.

Pour heavy cream and parmesan cheese into the pan, stirring until the sauce thickens.

Return chicken to the pan to coat with the creamy sauce before serving.