Start by placing the boneless skinless chicken thighs between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to achieve a thickness of about 1/4 inch. Season both sides generously with kosher salt and freshly ground black pepper.

Pour the all-purpose flour onto a shallow plate. Take each pounded chicken thigh, coat it thoroughly in the flour, and shake off the excess. This step will help achieve a crispy exterior when frying.

In a large skillet, heat 2 tablespoons of olive oil along with 1 tablespoon of butter over medium-high heat. Once the butter melts and starts to bubble, carefully place the chicken thighs in the skillet. Cook them in batches, allowing about 4-5 minutes per side until they turn golden brown and crispy.

In the same skillet, reduce the heat to medium and add 1/2 cup of chicken broth, 1/4 cup of white wine, the lemon juice, and the drained capers. Scrape the bottom of the pan to incorporate any browned bits.

Once the sauce has thickened, remove the skillet from heat and stir in the remaining 3 tablespoons of butter until fully melted and incorporated.

To plate the Chicken Thigh Piccata, arrange the crispy chicken thighs on a serving dish and generously spoon the sauce over the top. Garnish with freshly chopped flat-leaf parsley and optional thin lemon slices.