Begin by patting the boneless skinless chicken thighs dry using paper towels to ensure a good sear. Then, trim any excess fat and season both sides with onion powder, garlic powder, thyme, rosemary, salt, pepper, and paprika, ensuring an even coating. Let the seasoned chicken rest while you heat the skillet.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken thighs to the hot skillet and sear for about 8 minutes on each side, or until they are golden brown and a meat thermometer reads 165°F. Once done, transfer the chicken to a warm plate, covering them lightly to retain heat.

In the same skillet, reduce the heat to medium and add the butter until melted. Next, toss in sliced brown mushrooms, stirring occasionally for about 3 minutes. Cook until the mushrooms become soft and capture all the delicious flavors left in the pan.

Once the mushrooms are tender, stir in the minced garlic and chopped fresh parsley, sautéing for an additional minute until fragrant.

Pour in either dry white wine or chicken broth, scraping the bottom of the pan to deglaze. Allow the mixture to simmer, reducing it by half for about 3-4 minutes, until it thickens slightly and develops a luscious consistency.

Return the seared chicken thighs back to the skillet, nestling them in the sauce. Season to taste with additional salt and pepper, ensuring every bite is full of flavor. Cook just until the chicken is heated through, then remove from heat. Garnish with extra fresh parsley before serving.