Begin by patting the boneless skinless chicken thighs dry with paper towels. This ensures a good sear later.

Next, season the thighs generously with onion powder, garlic powder, dried thyme, dried rosemary, salt, cracked pepper, and paprika. Make sure to coat every surface well to maximize flavor.

Heat a large skillet over medium-high heat and add olive oil. Once hot, carefully place the seasoned chicken thighs in the skillet, cooking for about 8 minutes per side.

Once cooked through, transfer the chicken to a plate and cover it with foil to keep warm.

In the same skillet, reduce the heat to medium and add butter, allowing it to melt.

Add the sliced brown mushrooms to the skillet, stirring occasionally, and cook for about 3 minutes until they become tender and release their moisture.

Next, stir in the freshly minced garlic and chopped parsley into the skillet with the mushrooms. Sauté this mixture for about 1 minute until it becomes fragrant.

Pour in the white wine or chicken broth over the mushroom mixture and use a wooden spoon to scrape any browned bits off the bottom of the skillet. Allow it to simmer for 3-4 minutes until reduced by half.

Finally, return the seared chicken thighs back to the skillet and season to taste with additional salt and pepper, if needed. Heat everything through for about 2-3 minutes.

Garnish with more fresh parsley before serving to elevate your Garlic Mushroom Chicken Thighs to gourmet perfection!