Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, garlic powder, and onion powder. If the breasts are thick, slice them horizontally to create thinner cutlets for faster, more even cooking.

Light dredge: Dust the chicken lightly in flour, shaking off excess. This helps the chicken brown and will slightly thicken the sauce later without a heavy coating.

Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Sear the chicken 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely.

Build the aromatics: In the same skillet, add another teaspoon of olive oil if needed. Add minced garlic and cook 30 seconds until fragrant, stirring and scraping up browned bits.

Deglaze and simmer: Pour in chicken broth and stir, loosening any fond on the pan. Add lemon zest, 1–2 tablespoons lemon juice, and 1 teaspoon Dijon. Simmer 2–3 minutes to reduce slightly.

Make it creamy: In a small bowl, whisk Greek yogurt with milk until smooth. Reduce heat to low. Slowly whisk the yogurt mixture into the pan. Keep the heat gentle to avoid curdling and stir until the sauce is silky.

Season and finish: Stir in capers (if using) and a pinch of red pepper flakes. Taste and adjust with more lemon, salt, or pepper. The sauce should be bright, creamy, and lightly tangy.

Return chicken to the pan: Nestle the chicken into the sauce and warm for 1–2 minutes, spooning sauce over the top.

Garnish: Sprinkle with chopped parsley or chives. Serve right away with your favorite light sides.