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Season chicken all over with salt and lemon pepper. In a large skillet over medium-high heat, heat oil. Add chicken and sear until golden and cooked through, 10 minutes per side. Transfer chicken to a plate and make pan sauce. Add butter to pan drippings and let melt. Add garlic and stir until fragrant, 1 minute, then add lemon juice and zest and cream. Bring to a simmer, then add cherry tomatoes, basil and lemon slices. Simmer until thick, 5 minutes, then add back chicken to skillet. Serve chicken over rice with pan sauce.