Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Pat chicken thighs dry with a paper towel and season generously with a combination of salt, black pepper, paprika, onion powder, and garlic powder. Set aside.

Step 3

Heat a large oven-safe skillet over high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter is melted and the pan is hot. Add the chicken thighs, skin side down and sear, without moving, for about 4-5 minutes, or until golden brown. Carefully remove the chicken thighs to a clean plate and set them aside.

Step 4

Return skillet to medium heat. Add the remaining olive oil and butter and add the sliced mushrooms. Sauté the mushrooms, stirring often, for 3-4 minutes. Sprinkle with salt and add the Italian seasoning. Mix well and add the garlic. Cook for 1-2 minutes.

Step 5

Increase to medium-high heat. Add the white wine and chicken broth (or chicken stock) and scrape up any brown bits that may be stuck to the bottom of the pan. Simmer for 1-2 minutes.

Step 6

Stir in the fresh thyme and return the chicken to the skillet, skin-side-up.

Step 7

Tent the skillet with foil and bake for 35-40 minutes, or until the chicken registers an internal temperature of 165°F as measured with a digital meat thermometer. Optional - at the end of cooking, remove foil and broil for 1 minute to crisp the chicken skin of the chicken.

Step 8

Remove from the oven and garnish with fresh chopped parsley and lemon juice, if desired.