Prep the chicken: Pat chicken dry. If the breasts are thick, slice them horizontally into cutlets or pound to about 1/2 inch. Season both sides well with salt and pepper.

Preheat the skillet: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and swirl to coat.

Get a good sear: Add the chicken in a single layer. Don’t overcrowd. Sear 3–4 minutes per side until golden and almost cooked through. Transfer to a plate and tent with foil.

Sauté the aromatics: Reduce heat to medium. If the pan looks dry, add another teaspoon of oil. Add minced garlic and cook 30–60 seconds until fragrant. Avoid browning the garlic.

Deglaze and build the sauce: Pour in chicken broth, scraping up any browned bits from the bottom. Stir in lemon zest, lemon juice, and red pepper flakes if using. Simmer 2–3 minutes to meld flavors.

Add optional capers and veggies: Stir in capers for a briny pop. If using quick-cooking vegetables like asparagus or green beans, add them now and simmer 3–4 minutes, until crisp-tender.

Thicken if you like: For a slightly silky sauce, whisk 1–2 teaspoons cornstarch with 2 teaspoons water, then stir into the simmering sauce. Cook 30–60 seconds until lightly thickened. This step is optional but gives a glossy finish.

Return the chicken: Add the chicken back to the pan and spoon sauce over the top. Simmer 2–3 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Finish with herbs: Remove from heat. Stir in chopped parsley. Taste and adjust salt, pepper, or lemon juice as needed.

Serve: Garnish with lemon slices and extra herbs. Pair with cauliflower rice, a simple salad, roasted potatoes, or steamed grains, depending on your goals.