Slice each chicken breast in half horizontally to make 8 pieces of even thickness. If some parts are thicker than others, you can use a meat hammer to pound the thicker parts even with the thinner parts.
Cut the lemon in half and squeeze the juice over the chicken.
In a small bowl, combine the seasoned salt, pepper, garlic powder, and Italian seasoning and sprinkle it on both sides of the chicken.
Heat the oil in a large skillet over medium heat.
Once hot, place the chicken in the skillet in a single layer. You may need to cook in two batches depending on the size of your skillet.
Sauté for about 8 minutes minutes per side, or until juices run clear and chicken is cooked through.
You can squeeze additional lemon juice over the chicken when it’s finished cooking if you like yours extra lemony.
Serve with finely chopped parsley for garnish if desired.
This chicken is great over salad or with rice for a quick meal. Also try my Chicken Francese.