1 pound boneless skinless chicken thighs
1 teaspoon each onion powder and garlic powder
salt & pepper to taste
2 tablespoons olive oil
For The Sauce:
1 tablespoon butter
8 ounces sliced brown mushrooms
8 ounces sliced red onion
1 tablespoon minced garlic
1 tablespoon chopped parsley
1/2–1 teaspoon each of dried thyme, dried rosemary, and red pepper flakes (adjust to your taste)
Salt and Pepper to taste
1. Combine the onion powder, garlic powder, salt and pepper. Coat the chicken evenly with the combined seasoning.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. In the same pan or skillet, melt the butter and add the onions; brown for 1–2 minutes until soft and fragrant. Then add in mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, red pepper, parsley, thyme and rosemary; continue to sauté until fragrant (about 1–2 minutes).
4. Return chicken to the pan and coat with sauce. Taste test and season with salt and pepper if needed. Top chicken with onion/mushroom mixture, and garnish with fresh parsley. Serve immediately.