Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
Place a large skillet over medium-high heat, add the olive oil.
In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix 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.
Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.
Meanwhile, set a large stockpot or Dutch oven over medium heat, add butter. When the butter melts, add the onion and saute 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.
While the rice is cooking, set large skillet (I wiped out the one I used for the chicken) over medium heat, 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.
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.
-If you don't want to use the white wine, simply omit it. It adds a nice flavor to the dish, but is not absolutely necessary.