Heat olive oil in a cast iron pan or saute pan.

Season the chicken with most of the herbs. Save some for the rice. Sear chicken on each side on medium-high heat. Remove from pan.

Add wine. Deglaze until nearly evaporated.

Add butter and melt slowly. Add shallots. Sweat on medium-low heat until nearly caramelized. Add garlic and rice. Saute until fragrant. Make sure there is enough oil or butter to coat the rice.

Add stock and lemon juice. Bring to a simmer. Add chicken and bell peppers. Cover. Bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°. Remove cover and top with cheese during last five minutes of cooking.

Garnish with lemon zest and parsley.

Variations; Basil, horseradish, dijon, cream, bechamel, zucchini, eggplant, parmesan, carrots, yellow onion, celery, bay leaf