Garlic & Onion Chicken Skillet

1Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika (½ teaspoon) if using.

2Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

3Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.

4In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce heat to medium-low.

5Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 10-12 minutes until the onions are deeply caramelized and golden brown.

6Add the minced garlic (4 cloves) to the onions and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic (4 cloves).

7If the skillet is dry, add the chicken broth or water to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.

8Return the cooked chicken breasts to the skillet, nestling them among the caramelized onions and garlic (4 cloves). Spoon some of the onion and garlic (4 cloves) mixture over the chicken to coat.

9Cook together for an additional 2 minutes to meld flavors and reheat the chicken.

10Remove from heat, garnish with freshly chopped parsley, and serve immediately.