Garlic Chicken and Mushroom Skillet

Pat chicken thighs dry with paper towel and remove all the moisture. Coat the chicken evenly with the salt, pepper, garlic and onion powder, and herbs. 

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in the center. Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep covered. 

To the same skillet, melt the butter and add the shallots and mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).

Return chicken to the pan. Garnish with fresh parsley and enjoy!