Prep the chicken: Pat the chicken dry with paper towels. Season generously with salt and pepper on both sides. Dry chicken browns better and stays juicier.

Preheat and heat the pan: Set your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high and add olive oil.

Sear to build flavor: Place chicken in the hot pan, skin side down if using skin-on. Sear for 4–5 minutes until deep golden. Flip and sear the other side for 2–3 minutes.

Add aromatics: Reduce heat to medium. Push chicken to the edges. Add butter to the center. When melted, stir in garlic and cook 30–45 seconds until fragrant, not browned.

Deglaze: Pour in chicken broth. Scrape up the browned bits with a wooden spoon—this is flavor gold. Stir in lemon zest, lemon juice, and red pepper flakes. Add capers if using.

Roast: Spoon sauce over the chicken. Transfer the skillet to the oven and roast 8–12 minutes, depending on thickness. Cook to 165°F (74°C) at the thickest part.

Optional cream finish: Remove chicken to a plate. Place the skillet back over low heat and whisk in heavy cream. Simmer 1–2 minutes to thicken slightly.

Toss and serve: Return chicken to the pan, coat with sauce, and scatter with fresh herbs. Taste and adjust salt, pepper, and lemon to your liking.

Serve ideas: Pair with sautéed spinach, roasted asparagus, zucchini noodles, or cauliflower mash to keep it keto-friendly.