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Season chicken with salt and pepper. Dredge in flour, tapping off excess.
Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.
Add flour to skillet; cook 30 seconds. Add capers, then whisk in ¾ cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.
Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat.
Add remaining ½ cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes.
Serve chicken and sauce over broccoli rabe, with bread.