A comforting skillet dish made with tender chicken cutlets simmered in a rich onion gravy, perfect for weeknights.

1/2 cup all-purpose flour

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

3 medium boneless, skinless chicken breasts (about 1 1/2 pounds)

1 1/2 teaspoons kosher salt, divided

1/4 teaspoon ground black pepper

3 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 large yellow onion, thinly sliced

2 cloves garlic, minced

2 cups low-sodium chicken broth

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1. In a shallow dish, mix the flour, paprika, onion powder, and garlic powder.

2. Slice the chicken breasts horizontally to create 6 thin cutlets. Pat dry and season with 1 teaspoon salt and pepper.

3. Dredge each cutlet in the seasoned flour, shaking off excess. Reserve 1 tablespoon of flour mixture.

4. Warm 2 tablespoons olive oil in a skillet over medium heat. Brown half the chicken 3–5 minutes per side. Repeat with remaining oil and chicken.

5. Melt butter in the skillet. Add onions and remaining 1/2 teaspoon salt. Cook 5–8 minutes.

6. Add garlic; cook 30 seconds. Stir in reserved flour; cook 1 minute.

7. Pour in broth, scraping up browned bits. Bring to a boil, then reduce heat.

8. Return chicken to skillet in a single layer. Simmer 5–6 minutes until cooked through.

Reheat gently with a splash of broth. Serve with rice, potatoes, or biscuits.