For The Chicken:

1 1/2 pounds boneless skinless chicken thighs (around 6-8 fillets)

1 teaspoon each onion powder and garlic powder

1/2 teaspoon each of dried thyme and rosemary

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

2 tablespoons olive oil

For The Sauce:

1 tablespoon butter

8 ounces sliced brown mushrooms

4 cloves garlic, minced (or 1 tablespoon minced garlic)

1 tablespoon fresh chopped parsley

1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

Pat chicken thighs dry with a paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.

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 on each side, depending on thickness). Add remaining oil if needed for the second batch. Transfer to a plate; set aside and keep warm.

In the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute).

Return the chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

NOTES

*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don’t like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon.

Optional: For even more amazing flavor, add 1/3 cup dry white wine with your mushrooms and cook it down to half before adding the chicken back into the pan.