Step 1: Using a paper towel, pat dries the chicken thighs, then trim the excess fat off.
Step 2: Mix the onion powder, garlic powder, herbs, salt, and pepper until well combined, then evenly coat the chicken with it.
Step 3: In a large pan or skillet, heat 1 tbsp oil over medium-high heat. Once the oil is hot, add the chicken thighs to the pan/skillet in batches and sear for about 8 minutes per side until the meat is browned and no longer pink in the middle. Note that the cooking time of the chicken thighs varies depending on the thickness of the meat. If needed, add the rest of the oil to the pan for the second batch. When done, set the cooked chicken thighs aside on a plate and keep warm.
Step 4: Melt the butter in the same pan/skillet. Add the mushrooms to the melted butter and sprinkle with salt and pepper. Cook the mushrooms for about 3 minutes or until soft. Then, add the garlic, parsley, thyme, and rosemary. Saute for about a minute more until aromatic.
Step 5: Add the chicken to the pan and adjust the seasoning (salt and pepper) according to taste. Remove from the heat when done and serve the chicken thighs with mushrooms right away garnished with some fresh parsley. Enjoy!
NUTRITION FACTS:
Calories: 206kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 261mg | Vitamin A: 140IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.1mg