Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.

In the same skillet, add the remaining 1 tbsp of olive oil. Add the cubed butternut squash and cook for 5-7 minutes until slightly softened.

Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese, simmering for 3-4 minutes until the sauce thickens and the squash is tender.

Add the leafy greens to the skillet, stirring until wilted. Return the cooked chicken to the pan, toss to coat in the creamy sauce, and serve immediately.