Heat a large skillet over medium-high heat, I use my Kitchen Craft stainless steel pan.
While pan is heating rinse and pat dry chicken thighs. Make sure to remove any excess moisture to get a crisp edge on the chicken.
Mix together sea salt, black pepper, onion powder, garlic powder, oregano and paprika in a small bowl. Sprinkle the seasoning over chicken on both sides until evenly seasoned.
Add butter to hot pan and let melt. Add chicken, be sure not to touch for 5-7 minutes until it is crispy on the side and easily comes up from the pan. If it is sticking it is not ready to flip. Flip over on the other side and do the same. Once cooked for at least 5-7 minutes on both side remove and add to a plate, loosely cover and set aside.
Add an additional 2 tablespoons of butter to same pan and work up any browned bits that formed on pan. Add in thinly sliced onion and let caramelize. This will take around 15 minutes. Make sure to continue to stir and move onion so they evenly brown.
Add in additional olive oil or butter if needed, mushrooms and rosemary and thyme sprigs. Cooking until mushrooms have softened. Pour in vegetable broth and let simmer. Stirring for around 5-10 minutes until the liquid begins to thicken. Add chicken back in and coat with a large spoon.
Remove from heat and serve chicken, spooning mushrooms, onion and sauce over top. Garnish with fresh thyme is desired.
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