Pat the chicken thighs dry thoroughly with paper towel, trimming away any obvious excess fat so the pieces cook evenly. In a small bowl, mix together the onion powder, garlic powder, dried thyme, dried rosemary, salt, and cracked black pepper. Sprinkle this seasoning blend over the chicken and rub it in so every fillet is well coated on all sides.

Heat 1 tablespoon of the olive oil in a large skillet or frying pan over medium-high heat. When the oil is shimmering, add the chicken thighs in a single layer, working in batches if necessary so you don’t overcrowd the pan. Sear the chicken for about 8 minutes per side, or until each piece is deeply golden on the outside and cooked through to the centre (the juices should run clear and the internal temperature should reach 74°C/165°F). Add the remaining oil if the pan looks dry for the second batch. Transfer the cooked chicken to a plate, cover lightly to keep warm, and set aside.

Using the same pan, reduce the heat slightly if needed and add the butter. Once melted, tip in the sliced mushrooms, spreading them out so they sit in a single layer as much as possible. Season lightly with salt and pepper and cook for about 3 minutes, stirring occasionally, until the mushrooms soften, release their juices, and start to take on a little colour.

Add the minced garlic, chopped parsley, dried thyme, and dried rosemary to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the herbs smell aromatic, taking care not to let the garlic brown too much.

Pour in the cream and stir well, scraping up any browned bits from the base of the pan so they melt into the sauce. Bring the mixture up to a gentle simmer, then reduce the heat to low and let it bubble softly for a few minutes, stirring from time to time, until the sauce thickens slightly and coats the back of a spoon.

Stir in the shredded parmesan cheese and continue cooking for another 2 minutes, or until the cheese has fully melted and the sauce looks smooth and silky. If it becomes too thick, a small splash of extra cream or milk can be added to loosen it to your preferred consistency.

Return the seared chicken thighs, along with any resting juices on the plate, back into the pan. Nestle them into the creamy mushroom sauce, turning once so they’re lightly coated. Simmer for a couple of minutes to warm the chicken through and let the flavours mingle. Taste the sauce and adjust with extra salt and pepper if needed.

Finish with a scattering of fresh parsley over the top and serve immediately, making sure each portion gets plenty of sauce and mushrooms.