Instructions

• Preheat the oven to 350°F (175°C).
• Pat the chicken breasts dry with paper towels. If pieces are uneven, place each between plastic wrap and gently pound with a meat mallet or rolling pin until they are an even thickness. The chicken should remain sliced in half lengthwise as listed.
• Season both sides of each chicken breast with kosher salt and freshly cracked black pepper to taste.
• Place the 3/4 cup all-purpose flour in a shallow dish. Dredge each chicken breast in the flour, pressing lightly to coat and shaking off any excess.
• Heat a large skillet over medium heat and add 1 tablespoon extra-virgin olive oil. Working in batches so the pan is not crowded, add the floured chicken and cook 3 to 4 minutes without moving, until the bottom is golden brown. Flip and cook an additional 3 minutes. Transfer cooked pieces to a baking dish. Use the remaining olive oil as needed between batches (total oil used should be 2 to 3 tablespoons).
• After all chicken is browned and in the baking dish, reduce the skillet heat to medium-low. Add all 4 tablespoons unsalted butter to the skillet and let it melt.
• Add the 2 minced garlic cloves to the melted butter and cook, stirring, for about 30 seconds until fragrant (do not let it brown).
• Add the thin lemon slices and the 1/4 cup freshly squeezed lemon juice to the skillet. Cook 2 to 3 minutes, flipping the lemon slices once or twice and scraping up any browned bits from the bottom of the pan. Season the sauce with kosher salt and freshly cracked black pepper to taste.
• Pour the lemon-butter mixture and lemon slices evenly over the chicken in the baking dish.
• Bake the chicken for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
• Remove the dish from the oven, sprinkle chopped fresh parsley over the chicken, and serve immediately.