Preheat the oven to 450 F.

Prepare and Dredge the Chicken: Pat the chicken with paper towels to dry. If necessary, pound them between sheets of plastic wrap until they are all uniform in thickness. Sprinkle with kosher salt. Combine the flour and lemon pepper and dredge the chicken breasts in the mixture, coating thoroughly.

Brown the Chicken: Heat the oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 2 to 3 minutes on each side or until browned. Remove the chicken to a plate and set aside.

Make the Sauce: Add the butter to the same pan and place it over medium heat. Add the garlic and sauté for 2 minutes. Add the lemon juice, then return the chicken to the pan. Top with the lemon slices.

Bake: Transfer the pan to the oven and bake the chicken for about 10 minutes or until cooked through (165 F) and the lemon slices are lightly browned.

Serve: Serve the chicken over a bed of hot cooked rice and garnish with fresh parsley. Enjoy!