Start by patting the boneless skinless chicken thighs dry with paper towels to ensure a good sear. Trim any excess fat and season with salt, pepper, onion powder, garlic powder, dried thyme, dried rosemary, and paprika.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken thighs and sear for about 8 minutes on one side until golden brown. Flip and cook for another 8 minutes or until no longer pink. Transfer to a plate and cover to keep warm.

In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add sliced brown mushrooms and cook for approximately 3 minutes until softened. Scrape browned bits from the bottom of the skillet.

Add minced garlic, a sprinkle of fresh parsley, and a pinch of dried thyme and rosemary to the mushrooms. Sauté for about 1 minute until the garlic becomes fragrant.

Pour in 1/2 cup of dry white wine or chicken broth, stirring well. Simmer the sauce for about 3 to 4 minutes until reduced by half.

Return the seared chicken thighs to the skillet with the sauce, ensure each piece is submerged. Season to taste and heat through for about 2 minutes before garnishing with fresh parsley.