Mix together your salt, pepper, and onion powder. Pat chicken thighs dry with a paper towel & season with the mixed seasonings.

Heat a nonstick skillet on medium heat. Add olive oil & when hot, add chicken. Cook thighs about 3-4 minutes per side until fully cooked and browned on the outside. Repeat for second batch of chicken. Keep warm on a plate while you make the sauce.

While the pan is hot, add in both types of mushrooms, spreading them out so they have a chance to brown and not just steam. Sauté for 3 minutes and add garlic & shallot. Cook for another 3 minutes or until mushrooms shrink and everything has browned. Stir all together.

Stir in the chicken broth & cream cheese. The cream cheese will be sort of chunky at first, but keep the temperature on medium and it will melt right into it, about 3 minutes. Stir in half and half. Season with salt, pepper, & onion powder to taste. (NOTE: If you didn’t use unsalted chicken broth, skip the salt here). Let come to a simmer. Mix everything together and turn off the heat once the sauce is smooth.

Add your chicken back to the pan to cover in the sauce. Before serving, top with scallion.