- 15 minutes
- Melt the butter over medium heat in a large cast iron skillet. Season the chicken with salt, onion powder, and lemon pepper seasoning. Brown the chicken breasts on each side. It will not be cooked all the way through. Remove the chicken and place on a plate.
- Add the white wine to de-glaze the pan. Add the rice, chicken broth, lemon juice, Italian seasoning, and more salt and pepper if needed. Place the chicken breasts on top. Add a few lemon slices.
- Cover with a lid or aluminum foil and simmer over medium to low heat for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Top with chopped parsley for garnish if desired. Serve immediately.