Slice the mushrooms, finely mince the garlic, grate the fresh Parmesan, and trim any excess fat from the chicken thighs.
In a small bowl, combine the onion powder, garlic powder, salt, and pepper.
Heat the oil in a large pan over medium-high heat.
Add the chicken thighs to the pan and sprinkle the seasoning mixture over them.
Cook the chicken until no longer pink, about 8-10 minutes per side.
Transfer the cooked chicken to a plate and drain excess grease from the pan, keeping any stuck-on bits in the pan.
Add the butter to the pan over medium-high heat and use a wooden spoon to scrape up the bits from the pan.
Add the mushrooms and cook 3-4 minutes, until they start to soften.
Add the minced garlic and season with salt and pepper. Cook 1-2 minutes.
Add the heavy cream and cook 3-4 minutes, until it thickens slightly.
Add the parsley and salt and pepper to taste.
Add the grated parmesan and cook 2 minutes more, until the cheese is melted.
Add the cooked chicken thighs back to the pan and cover in sauce. Cook a few minutes more to ensure the chicken is hot.
Serve over hot cooked rice or noodles.
Garnish with fresh parsley and shredded Parmesan, if desired.
Enjoy!
