Step 1: Prepare the Chicken

Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. If any breasts are significantly thicker than others, place them between plastic wrap and gently pound to an even ¾-inch thickness using a meat mallet or rolling pin. This ensures even cooking and prevents dry, overcooked edges while waiting for thick centers to cook through.

Step 2: Set Up Dredging Station

In a shallow dish, combine the flour, salt, pepper, and garlic powder. Whisk together to distribute the seasonings evenly. Dredge each chicken breast in the seasoned flour mixture, coating both sides and shaking off any excess. The coating should be light and even, not thick or clumpy. Set the coated chicken on a plate while you heat your pan.

Step 3: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the chicken breasts in the pan, making sure not to overcrowd (work in batches if needed). Let them cook undisturbed for 5-6 minutes until the bottom is golden brown and releases easily from the pan. Flip and cook the second side for 5-6 minutes more until the internal temperature reaches 165°F when checked with a meat thermometer. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.

Step 4: Build the Lemon Butter Sauce

Reduce the heat to medium and add 2 tablespoons of butter to the same skillet (don’t wipe it out—those browned bits are pure flavor). Once the butter melts, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the chicken broth and use a wooden spoon or whisk to scrape up all those delicious browned bits stuck to the bottom of the pan—this is called deglazing and it’s where so much flavor comes from.

Step 5: Finish the Sauce

Add the fresh lemon juice, lemon zest, and capers (if using) to the skillet. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly reduced. Stir in the remaining 2 tablespoons of butter, whisking until it’s fully melted and the sauce looks glossy and cohesive. If you’re making the creamy version, add the heavy cream now and stir until combined. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Combine and Serve

Return the chicken breasts and any accumulated juices to the skillet, nestling them into the sauce. Spoon some sauce over the top of each piece. Let everything simmer together for 2-3 minutes so the chicken can absorb some of that lemony goodness and warm through completely. Garnish with fresh parsley and lemon slices. Serve immediately, making sure each person gets plenty of that incredible pan sauce.