In a shallow baking dish, combine ½ cup flour, seasoned salt, black pepper, onion powder, garlic powder, and italian seasoning until all is evenly blended. Coat the chicken breasts in the flour mixture, shaking off any excess.
Add oil to a large skillet over medium-high heat. Place the chicken in the skillet and cook each side until golden brown, about 5 minutes per side.
Remove chicken from pan and set aside.
Italian Parmesan Cream Sauce:
Add butter, and chopped onion to the pan and cook until the onions are translucent, about 5 minutes.
Add the garlic and red pepper flakes and stir for about 1 minute.
Add ¼ cup flour to pan and whisk to combine. Add lemon juice, chicken broth, cream, and stir for a few minutes.
Add in the tomatoes and capers and stir until evenly distributed.
Stir in parmesan cheese until the sauce is smooth. Remove from heat.
Serve chicken over pasta and vegetables. Top with the Italian Parmesan Cream Sauce. Enjoy!