Slice two chicken breasts in half horizontally into 4 even pieces and season on both sides with salt and pepper.
In a large dish, combine the flour, garlic powder, onion powder, Italian seasoning, and paprika. Mix well.
Coat both sides of each piece of chicken in the flour mixture. Don't discard the remaining flour, you'll need it for the sauce.
Add some oil to a large skillet and heat over medium-high heat. Cook the chicken for 3-4 minutes on each side or until fully cooked through. Remove the chicken from the skillet and set it aside.
Add the onions to the skillet and more oil if needed. Cook the onions over medium-low heat for 10-12 minutes while stirring frequently.
Once the onions are caramelized, add the fresh garlic, thyme, red crushed pepper, and butter. Allow the butter to melt completely and then whisk in the remaining flour.
Pour the chicken stock slowly into the skillet while whisking. It should thicken immediately. Add the heavy cream, Worcestershire sauce, and hot sauce. Check for seasoning and add salt and pepper if needed.
Place the chicken back into the skillet, cover, and cook until the chicken is nice and hot.