Once the onions have mostly finished the caramelization process, add in the fresh garlic and cook for another 3-5 minutes, or until the garlic is very fragrant.

While the onions are caramelizing, prepare the chicken. Remove the chicken from its packaging and pat off any excess moisture using paper towels. If you’re using regular breasts, slice them in half horizontally to create two thinner chicken fillets. The goal is to have thin chicken cutlets.

Transfer the flour, paprika, garlic powder, onion powder, and sea salt to a plate and stir everything together until combined. Dip both sides of each chicken breast into the flour mixture, making sure the whole thing is coated.

Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat. Allow the oil to heat up for a few minutes to become sizzling hot. Carefully transfer the breaded chicken cutlets to the hot skillet in a single layer and cook for 3-5 minutes, or until golden brown. Flip and cook for another 3-5 minutes, until both sides are golden brown. If the chicken darkens too quickly at any point, reduce the heat.

Transfer the breaded chicken to the skillet with the caramelized onions and garlic. Add in the butter and the chicken broth and bring the mixture to a full boil. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes.

Insert a meat thermometer into the thickest part of the chicken to check its internal temperature. Chicken breasts are cooked through at 165 degrees Fahrenheit.

Serve smothered chicken with your favorite sides and a sprinkle of fresh parsley, and enjoy! I like serving this dish with steamed brown rice and green beans for a balanced meal. White rice, pasta, roasted or baked potatoes and a side salad are also great options.