In a shallow dish combine the Parmesan cheese, salt, pepper, garlic cloves, paprika, and Italian seasonings.
Dredge the chicken breasts in the Parmesan mixture and shake off the excess.
Melt 2 tablespoons of butter in a large skillet over medium heat.
Add the chicken to the pan and cook for 4-5 minutes on each side or until the chicken is golden brown and cooked through. Remove to a plate.
In the same skillet melt the remaining butter over medium heat. Add in the onion and garlic and cook for 2-3 minutes.
Add in the rice and cook for 2 minutes.
Stir in the chicken broth and lemon juice and simmer for 2-3 minutes.
Return the chicken to the pan and heat until warm.