Preheat oven to 400 degrees.

In a large bowl, toss chicken thighs with 1 tbsp olive oil until evenly coated. Add in the dried basil, oregano, thyme, parsley, and salt & pepper. Toss well to coat. Heat remains 1/2 tbsp olive oil in a large skillet over medium high heat. Add in the chicken, and sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side). Transfer the skillet to the oven, and roast until chicken is entirely cooked through, about 20-25 minutes.

Remove chicken from skillet, leaving the juices in the skillet, and return skillet to medium high heat. Sauté the garlic in the pan juices for about 1 minute, then add in the mushrooms and a bit more salt. Cook until the mushrooms begin to soften a bit.

Add in the wine, and sauce until wine reduces by half.

Reduce heat to medium, and pour in the milk. Bring to a gentle simmer, stirring occasionally, and being careful not to boil. Mix cornstarch with 1 tbsp of water, and pour it into the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.

Add in the parmesan cheese and allow sauce to simmer for a further minute until cheese melts throughout. Add the chicken back into the pan and allow to simmer for another 1-2 minutes. Sprinkle parsley over chicken, and serve.