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.⁠

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