Step 1: Pat chicken dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the pan and set aside on a plate, tented with foil.
Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pan, if needed. Add minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
Step 4: Pour in the chicken broth (or white wine), scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.
Step 5: Stir in the heavy cream, fresh lemon juice, and capers. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper.
Step 6: Remove the pan from the heat. Stir in the fresh basil, allowing the residual heat to wilt it gently. This preserves its vibrant color and flavor.
Step 7: Return the seared chicken to the pan, spooning the creamy lemon basil sauce generously over each piece. Serve immediately, garnished with extra fresh basil and a lemon slice if desired.