Preheat the oven to 375°F (190°C).
Zest two of the lemons into a 9×13 baking dish, then juice those same two lemons into a small bowl and set the juice aside.
Slice the remaining two lemons into 1/2-inch slices and set them aside for baking.
In the baking dish with the lemon zest, whisk together the flour, ground black pepper, and Stone House Seasoning until combined.
Add the chicken breasts to the flour mixture and turn each piece to coat evenly on all sides.
Heat the olive oil in a medium oven-safe skillet over medium heat. Add the coated chicken in a single layer and cook until golden brown, about 4–5 minutes per side.
Add the butter, reserved lemon juice, chicken stock, and lemon slices to the skillet, spooning some of the liquid over the chicken.
Transfer the skillet to the preheated oven and bake until the chicken reaches 165°F (74°C) internal temperature, about 20–25 minutes.
Remove carefully from the oven and let rest a few minutes before serving.
