Start by getting your lemon, parsley, and garlic prepped and ready so they’re good to go when you need them.

Roughly chop the parsley leaves, squeeze the lemon for juice, and mince up that garlic. Set everything aside for now.

Next, take a moment to trim any extra fat off the chicken breasts. Then cover them with plastic wrap and gently pound them with a mallet or rolling pin until they’re nice and even—about 1/2 to 3/4 inch thick.

Cut each breast in half so you end up with 4 to 6 pieces, roughly palm-sized. Sprinkle both sides with a good pinch of salt and pepper.

Now grab a heavy skillet and pour in the olive oil. Turn the heat to medium and let it warm up. While that’s happening, add some flour to a bowl and lightly coat each piece of chicken on both sides—just enough to help them crisp up.

Once the oil is hot (but not smoking), place the chicken pieces in the skillet and cook them until they’re golden brown, about 3–5 minutes per side.

Don’t crowd the pan—cook in batches if needed. When they’re done, move the browned chicken to a clean plate and set it aside.

Turn the heat down to medium-low and toss in the butter and minced garlic. Stir it around for about a minute to let that garlic get fragrant.

Now pour in the chicken broth and lemon juice, and give everything a good whisk to scrape up all those flavorful browned bits from the bottom of the pan.

Add the capers and half of the chopped parsley. Turn the heat back up to medium, return the chicken to the skillet, and spoon some of that delicious sauce over the top.

Let everything simmer together for 3–5 minutes (no lid needed!) until the sauce reduces by about half.

Thanks to the flour on the chicken, the sauce will naturally thicken a bit. Right before serving, sprinkle the rest of the parsley over the top—and you’re ready to dig in!