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Butterfly the chicken breast into two thinner pieces or use thin-cut chicken breast. Pound or use a rolling pin to make the chicken breasts pieces even.
Combine salt, pepper, onion powder, paprika, lemon pepper seasoning and paprika, and oregano in a bowl. Drizzle the chicken breasts with a little bit of olive oil and sprinkle the spice blend on both sides of the chicken until fully coated.
In a large skillet, heat 1-2 tablespoons of olive oil, just before adding chicken, sprinkle with a small bit of flour on one side, shake the loose bits. and lay in pan flour side down, then flour the bottom the same, sear the chicken on each side until golden brown for about 3-5 minutes.
In the same skillet, add butter, garlic and thyme and sauté for about one minute. Then add lemon juice and chicken stock.
Mix it all together, allow the chicken breasts to simmer in the sauce for about 3-5 minutes and spoon the sauce over top until chicken is cooked through. Taste the sauce and add salt if needed. Let it rest for 10 minutes and enjoy.