Season both sides of the chicken thighs with garlic powder, onion powder, kosher salt, and black pepper.

In a high sided 12 inch skillet add olive oil and set over medium-high heat.

When the oil is hot add in the chicken and brown equally on both sides. It's ok if the chicken is not fully cooked as they will finish cooking after they go back into the mushroom mixture. However, you do want them to be mostly cooked.

Remove the chicken from the skillet, add to a plate, and cover with foil.

In the same pan add the butter and let melt and become bubbly.

When the butter is ready add the sliced mushrooms, garlic, shallots, rosemary, and thyme.

Saute over medium-high heat until the mushrooms start to soften and release some of their moisture, about 10 minutes.

Sprinkle with the desired amount of kosher salt and pepper.

Nestle the chicken, and any juices left on the plate, back to the skillet, and finish cooking until the chicken is fully cooked or reaches an internal temperature of 165 degrees F.