Start by thawing your chicken if it’s frozen. Pat it dry with a paper towel to remove excess moisture. This helps in achieving a nice sear. Once it’s dry, season both sides generously with salt and black pepper. Then, place the flour on a plate and coat each chicken breast lightly, shaking off the excess flour.

In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the chicken breasts. Allow them to cook without moving them for about 5-7 minutes. This allows for a beautiful golden crust to form. Flip the chicken and cook for an additional 5-7 minutes until fully cooked. The chicken should be at a minimum internal temperature of 165°F. Remove the chicken from the skillet and set it aside.

In the same skillet, lower the heat to medium and add butter. Once melted, add the sliced garlic. Sauté it for about a minute until fragrant but vigilant—it can burn quickly.

Pour in the white wine. Use a spatula to scrape any brown bits off the bottom of the skillet. This is where a lot of flavors lie. Let the wine reduce by half, which will take about 2-3 minutes. Add in capers and Dijon mustard, stirring to combine.

Next, add the lemon juice and zest to the sauce. Stir in the chopped parsley and red pepper flakes, if using. Finally, return the chicken to the skillet. Spoon the sauce over the chicken, allowing it to soak up those irresistible flavors for a minute or two.