In a large skillet over medium heat, warm the olive oil.

Season the chicken thighs generously with salt and pepper. Add them to the skillet, cooking until golden brown on both sides and fully cooked through. Remove the chicken and set aside.

In the same skillet, toss in the chopped onion and minced garlic. Sauté until they turn translucent and fragrant, stirring occasionally to avoid burning.

Sprinkle the mushroom powder into the onion-garlic mixture, stirring it to combine.

Gradually pour in the chicken broth, mixing well. Bring everything to a gentle simmer.

Stir in the heavy cream, letting it swirl into the broth until the mixture is well combined. Return the chicken to the skillet.

Allow it all to simmer together for about 10-15 minutes, giving the sauce time to thicken beautifully.

Before serving, sprinkle chopped parsley on top for a pop of freshness.