1: Pat chicken thighs dry with paper towel and trim off excess fat.
2: Combine the onion powder, garlic powder, herbs, salt, and pepper.
3: Coat the chicken evenly with the combined seasoning.
4: Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in the center (about 8 minutes each side).
5: Transfer to a plate; set aside and keep warm.
6: In the same pan, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
7: Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute).
8: Return chicken to the pan, taste test and season with salt and pepper to your taste.
9: Garnish with fresh parsley and serve immediately.
