Season the Chicken

Pat chicken thighs dry with paper towels to ensure a better sear.

In a small bowl, combine onion powder, garlic powder, dried thyme, dried rosemary, salt, and pepper.

Rub this seasoning mix evenly over both sides of the chicken thighs.

Sear the Chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Add the seasoned chicken thighs in a single layer.

Cook for 6–8 minutes per side, until golden brown and cooked through.

Transfer the chicken to a plate and cover with foil to keep warm.

Cook the Mushrooms

In the same skillet, melt 1 tablespoon butter over medium heat.

Add the sliced mushrooms and sauté for 4–5 minutes, until browned and tender.

Stir occasionally to prevent burning and allow even browning.

Add Garlic and Herbs

Add minced garlic and cook for 1 minute, stirring constantly.

Sprinkle in the remaining dried thyme and rosemary. Stir to combine.

Make the Cream Sauce

Pour in the thickened cream. Stir well to incorporate all flavors.

Add shredded Parmesan cheese and fresh parsley.

Simmer gently for 5–7 minutes, allowing the sauce to thicken slightly. Stir frequently.

Finish the Dish

Return the chicken thighs to the pan, nestling them into the sauce.

Spoon sauce over the top of each piece.

Simmer together for 2–3 minutes, just until everything is hot and well combined.

Serve

Garnish with additional chopped parsley if desired.

Serve hot with mashed potatoes, pasta, rice, or crusty bread.