Wipe the chicken dry with paper towels.

Place the chicken in a bowl, add the lemon pepper seasoning and mix well.

Cover the bowl and marinate the chicken in the fridge for at least three hours.

In a heavy frying pan, heat the olive oil and butter.

Lay the chicken pieces in the oil, skin side down, and brown all sides, turning the pieces over for even cooking. Scoop out the chicken and set aside.

In the remaining oil, saute the onion, garlic, carrot, bell pepper and celery for a minute.

Add the mushrooms, sprinkle in half a teaspoon of salt and a quarter teaspoon of pepper. Cook, stirring, until the mushrooms start to soften.

Pour in the rice and stir to coat every grain with oil.

Pour in the broth and stir. Taste. If the broth is unseasoned or underseasoned, you will likely need to add a bit of salt and pepper.

Scatter the browned chicken on top of the rice and vegetables.

Turn the heat down to LOW, cover the pan and let everything cook together until the rice has soaked up the broth and the chicken is cooked through.

Sprinkle chopped parsley over the chicken mushroom rice casserole before serving with lemon wedges on the side.