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Prepare the chicken: In a shallow bowl, mix flour, Parmesan, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Cut each chicken breast into 3 pieces, then pound each piece between two sheets of plastic wrap until ¼-inch thick.
Coat the chicken: Rub chicken with 1 tablespoon olive oil (spread between both sides). Dredge evenly in the flour mixture, shaking off excess.
Cook the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken and cook 3–4 minutes on the first side until golden brown. Flip and cook 1–2 minutes more. Transfer to a plate, sprinkle lightly with salt (as needed; to taste), and cover with foil. Repeat with the remaining chicken, adding more oil or butter if needed.
Make the sauce: Pour off excess fat from the skillet, wiping lightly with paper towels (don't need to fully clean). Add 1 teaspoon olive oil and garlic. Sauté for 20 seconds. Pour in chicken stock, lemon juice, lemon zest, and capers. Simmer 3–4 minutes until slightly reduced.
Finish the sauce: Reduce heat to low. Add butter and swirl until melted (sauce should be glossy and slightly thickened). Stir in parsley.
Serve: Arrange chicken on plates, spoon sauce over the top, and garnish with extra parsley if desired. Enjoy right away!