Step 1

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat; set aside.

Step 2

Place a large skillet over medium-high heat and add the olive oil.

Step 3

In a shallow dish, combine the Parmesan, red pepper flakes, Italian seasoning, garlic powder, and paprika. Using your fingers, mix them together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.

Step 4

Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and allow to rest.

Step 5

Meanwhile, set a large stockpot or Dutch oven over medium heat and add butter. When the butter melts, add the onion and sauté until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover, and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to 1/4 cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover, and allow to sit for 5-10 minutes.

Step 6

While the rice is cooking, set a large skillet (I wiped out the one I used for the chicken) over medium heat, and add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun-dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper, and lemon juice.

Step 7

Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated Parmesan, if desired.