Begin by patting the boneless skinless chicken thighs dry with paper towels. Trim excess fat, then season both sides generously with onion powder, garlic powder, thyme, rosemary, salt, pepper, and paprika.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and sear for about 8 minutes per side, or until golden brown and cooked through.

In the same skillet, melt 2 tablespoons of butter over medium heat, scraping any browned bits. Add the sliced brown mushrooms and cook for about 3 minutes until softened. Incorporate minced garlic and chopped parsley.

Pour in the dry white wine or chicken broth, scraping the skillet to deglaze. Allow to simmer for about 3–4 minutes until it reduces and thickens. Return chicken to the skillet, ensuring it’s coated in the sauce.

Remove from heat and garnish with freshly chopped parsley. Serve over rice, pasta, or mashed cauliflower.