Prep the lemons. Zest two of the lemons and add the zest to a 9x13 baking dish. Juice the same two lemons and keep the juice in a separate bowl to use later. Slice the remaining lemons into 1/2-inch slices and set aside.
Add the flour, pepper, and Stone House Seasoning to the lemon zest in the 9x13 baking dish. Whisk to combine. Add the chicken and turn to coat well.
Drizzle the olive oil into a medium skillet set over medium heat. Add the chicken in a single layer and cook until the chicken is golden brown, about 5 minutes. Then, turn the chicken to cook the other side until golden brown, about 5 more minutes.
Add the butter, chicken stock, reserved lemon juice, and lemon slices to the skillet. Place the skillet into the oven and cook until the chicken reaches an internal temperature of 165º F when checked with an internal thermometer, 20 to 25 minutes.