On a clean work surface, use a sharp knife to slice both chicken breasts in half parallel to the work surface so that you have 4 thin chicken breasts in total.
2 boneless, skinless chicken breasts
Combine the flour, Italian seasoning, garlic powder, black pepper, and salt in a small bowl. Spread evenly over a dinner plate.
2 tablespoons all-purpose flour, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, ½ teaspoon kosher salt
Toss each chicken breast into the flour mixture, one at a time, and flip a few times until both sides of each chicken breast are well coated in the flour mixture. If you have leftover flour mixture, set it aside for now.
Place the oil in a large skillet set over medium heat.
2 tablespoons olive oil
Cook chicken breasts to 165°F internally, about 5-6 minutes per side. If the chicken breasts are browning too much before they are fully cooked, reduce heat to medium-low.
Once the chicken is fully cooked, remove it from the skillet and set aside on a clean plate.
Add the butter, lemon juice, and lemon zest to the skillet and set over medium heat. Stir to mix. Add in any leftover flour mixture and stir to mix. The mixture should be simmering/sizzling.
Place the cooked chicken breasts back into the skillet and flip each piece so both sides of every chicken breast are coated in the lemon mixture. This process should take less than 2 minutes. You don’t want to overcook your already cooked chicken breasts.
Sprinkle with fresh parsley and serve hot with spaghetti.
Slice the chicken breasts as evenly as possible so you have 4 pieces that are all relatively the same size/thickness. This will ensure that they cook evenly.
Storage: Store leftover lemon pepper chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.