Remove the chicken breasts from the refrigerator and let them sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap and gently pound into an even thickness of 1/2 inch.
Pat the chicken dry with paper towels and then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
In a wide, shallow bowl or a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Working one at a time, dredge the chicken breasts in the flour mixture, shaking off any excess. Transfer to a clean plate.
Heat the oil in a large, sturdy cast iron or stainless steel skillet over medium-high heat. When the oil is hot and shining, add the chicken, smooth side down.
Cook for 4 minutes on the first side without disturbing the chicken, until it is a deep golden color and releases easily from the pan. Flip and cook for an additional three to five minutes. The chicken can be removed from the pan when it reaches 155°F. Place it on a plate or a cutting board and cover with foil. Allow it to rest for about 10 minutes. During this time the temperature of the chicken will increase to 165°F and will be safe to eat.
Serve warm with a squeeze of lemon juice and a sprinkling of herbs.