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Trim off excess fat. Squeeze the lemon and pour the juice on the chicken. Set aside
Combine the onion powder, garlic powder, rosemary, salt, and pepper in a small bowl and cover the chicken
Heat a skillet over medium to high heat and add 2 tablespoons olive oil
Sear the chicken thighs until browned on both sides. This will take about 10 minutes
Take the chicken out of the pan and set it aside. Clean the mushrooms and cut them into thin slices
Melt the butter in the same skillet and add the mushrooms. Pan-fry the mushrooms soft and browned in approximately 5 minutes
Finely chop the garlic. Add the garlic, and the finely chopped parsley to the skillet and sauté for about 1 minute. Add a splash of water so all the chicken bites can be released from the pan
Return chicken to the skillet and season with salt and pepper to taste if required. Simmer for 5 minutes
Ready to serve