Generously season the boneless skinless chicken breasts with salt, pepper, and Italian seasoning, ensuring an even coating on both sides. Let the chicken rest for about 5 minutes while you prepare the skillet.

In a large skillet, heat vegetable or canola oil over medium heat until shimmering, about 2 minutes. Carefully place the seasoned chicken breasts in the skillet and sauté for approximately 3 minutes on each side, or until golden brown but not fully cooked. Transfer the chicken to a plate and set aside.

In the same skillet, add minced garlic, long grain white rice, turmeric, Italian seasoning, and dried dill. Stir and sauté for about 1 minute, allowing the rice to begin to caramelize and absorb the garlic flavor.

Pour the juice from 1 lemon into the skillet to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir in chicken broth and cream of chicken soup until fully combined. Bring the mixture to a gentle simmer.

Carefully place the seared chicken breasts on top of the rice mixture in the skillet. Cover and simmer on low heat for about 15 minutes, until the chicken is cooked through and both the rice and chicken have absorbed the creamy broth.

Once cooked, remove the skillet from heat and fluff the rice with a fork. Garnish with lemon slices and chopped parsley or basil. Serve immediately.