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Season chicken breasts with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until lightly golden. Remove from the pan and set aside.
Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the same pan. Add chopped onion and garlic, scraping up the browned bits from the chicken. Sauté for 1 minute until fragrant. Add the jasmine rice and stir for another minute to lightly toast.
Pour in the white wine and bring to a boil. Let it reduce slightly, then stir in the chicken broth, heavy cream, juice from half a lemon, and capers.
Return the chicken to the pan along with the lemon slices. Lower heat, cover, and simmer for 12–15 minutes, or until the rice is tender and the liquid has been absorbed. Ensure the chicken is cooked through.