Pat 2 chicken breasts dry with paper towels—this is honestly the secret to getting them golden. Mix flour, salt, and black pepper in a shallow bowl, then coat both sides of each breast. You don't need a thick layer; just enough to give it that sear.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat for about 1 minute. When it shimmers, add the chicken breasts and sear for 4-5 minutes per side until golden brown on both edges. I always listen for the sizzle—if it doesn't sound angry, your heat's too low.

Remove the chicken to a clean plate and set aside. Keep the skillet on the stove because you're about to make the sauce in the same pan (less dishes, yes please).

Add 2 tablespoons butter to the same skillet, then pour in 1/4 cup chicken broth and 2 tablespoons fresh lemon juice. Stir everything together and let it bubble for about 1 minute—you'll see the flavors start to come together. This part happens fast, so don't wander off.

Add 2 tablespoons capers to the sauce and stir. The sauce thickens up naturally from the butter and the flour coating on the chicken that got into the pan—it's actually genius how effortless it is.

Return the seared chicken breasts to the skillet and let them simmer in the sauce for 2-3 minutes on each side. The chicken should be cooked through (165°F internal temp if you have a thermometer), but mine never takes longer than 15 minutes total. Top with 1 tablespoon fresh chopped parsley right before serving and taste the sauce—add extra salt if you want it.