Pat the chicken breasts dry with paper towels, then place them on a cutting board. Using a meat mallet or the bottom of a heavy pan, gently pound each breast to an even thickness of about 1/4 inch—this ensures they cook evenly and quickly. Season both sides generously with salt, black pepper, and garlic powder. Spread flour on a shallow plate and coat each piece thoroughly, shaking off any excess. Set the breaded chicken aside on a clean plate.

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter foams and the pan is hot. Carefully lay the breaded chicken pieces in the pan—they should sizzle immediately. Cook for 4-5 minutes per side until golden brown and cooked through. I like to let them develop a nice crust without moving them around too much, which gives you better color and flavor. Transfer the cooked chicken to a clean plate and set aside.

With the pan still over medium heat, pour in the chicken broth and use a wooden spoon to scrape up all the flavorful brown bits stuck to the bottom—this deglazing step is where so much flavor lives. Add the lemon juice, lemon zest, capers, and the remaining 2 tablespoons of butter, stirring until the butter melts and everything combines. Let the sauce simmer for 1-2 minutes to meld the flavors together, then stir in the cream to create a silky, light sauce.

Return the cooked chicken to the pan with the sauce and cook for 1-2 minutes on low-to-medium heat, just long enough to warm the chicken through and let it absorb some of the sauce. I find the chicken cooks best at a gentle simmer rather than a rolling boil, which keeps it tender. Transfer to serving plates, spoon the sauce generously over the top, and garnish with fresh chopped parsley. Serve immediately over pasta, rice, or with crusty bread to soak up the delicious sauce.