Season and dredge the chicken in flour mixed with salt and pepper, shaking off excess. The light flour coating creates a delicate crust that clings beautifully to the sauce.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Cook the chicken for 3–4 minutes per side until golden brown. Avoid overcrowding the pan for the best sear. Remove and set aside on a warm plate.

Melt butter in the same pan, then add garlic and sauté until fragrant, about 30 seconds. This creates the flavor base for the sauce.

Add lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. These bits add incredible depth of flavor.

Stir in capers and let the sauce simmer gently for a few minutes. The capers add a briny pop that contrasts beautifully with the lemon.

Return chicken to the pan, spooning sauce over the top to coat each piece thoroughly.

Simmer briefly until chicken is fully cooked and infused with sauce.

Garnish with parsley and optional lemon slices before serving. The parsley adds freshness and a lovely visual touch.