Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and just cooked through, about 3-4 minutes per side. Move the chicken to a plate and set aside.
Add the white wine to the same skillet and use a spatula to deglaze the browned bits. Incorporate the lemon juice and capers, allowing the mixture to simmer for 2-3 minutes.
Place the chicken back in the skillet and ladle the sauce on top. Allow the chicken to heat in the sauce for approximately 1 minute.