In a shallow bowl or pie plate, whisk together the flour, paprika, onion powder, and garlic powder.

Cut the chicken breasts in half horizontally to make 6 pieces. Pound thicker pieces to an even 1/4-inch thickness if needed. Pat dry and season all over with 1 teaspoon kosher salt and black pepper.

Dredge each piece of chicken in the flour mixture, shaking off excess. Reserve 1 tablespoon of the flour mixture and discard the rest.

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add half the chicken in a single layer and sear for 3–5 minutes per side until browned. Transfer to a plate.

Add the remaining 1 tablespoon olive oil and repeat with the remaining chicken. Transfer to the same plate.

Melt the butter in the skillet. Add the sliced onion and remaining 1/2 teaspoon kosher salt. Cook for 5–8 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the reserved tablespoon of flour and cook for 1 minute.

Slowly stir in the chicken broth, scraping up any browned bits from the pan. Bring to a boil, then reduce heat to a simmer.

Return the chicken and any juices to the skillet in a single layer. Simmer for 5–6 minutes, until the chicken is cooked through and reaches 165°F. Taste and season with additional salt if needed.