Begin by patting the boneless skinless chicken thighs dry with a paper towel and trimming any excess fat. Season the thighs generously with onion powder, garlic powder, thyme, rosemary, salt, pepper, and paprika to ensure an aromatic profile.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken thighs, searing for about 8 minutes on each side until cooked through. Transfer chicken to a plate and cover with foil.

In the same skillet, reduce heat and add 2 tablespoons of butter. Once melted, add sliced brown mushrooms and sauté for about 3 minutes until tender.

Stir in freshly minced garlic and parsley, sautéing for about 1 minute until fragrant.

Pour in ½ cup of dry white wine or chicken broth, scraping any browned bits, and simmer for 3-4 minutes until reduced by half.

Return chicken thighs to the skillet, nestling into the sauce, adjust seasoning if needed, and heat through for 2-3 more minutes. Garnish with fresh parsley before serving.