Season the chicken thighs with the onion powder, garlic powder, paprika, dried basil, salt, and pepper.
Heat up a large pan over medium heat with olive oil and add in the chicken thighs, smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary.
Once the chicken is done, remove and set aside. In the same pan, melt the butter and sauté the mushrooms for 4 to 5 minutes, adding the minced garlic a minute before the mushrooms are done.
Add the chicken back to the pan and serve (or transfer the mushrooms to the plate you set your chicken on).