Begin by slicing your chicken breasts into bite-sized pieces, seasoning with salt, pepper, and crushed red pepper flakes.

In a large skillet over medium-high heat, add olive oil and half of the butter. Once melted, add the chicken pieces and sear for about 5-6 minutes until golden and cooked through. Set aside.

Lower to medium heat, add remaining butter, and sauté garlic for about 1 minute until fragrant. Pour in lemon juice and half of chicken broth, simmer for 2-3 minutes.

In a separate pot, combine rice and remaining chicken broth, bring to a boil, then cover and simmer for 15-18 minutes until tender.

Stir in heavy cream and Parmesan cheese into the cooked rice until creamy. Set aside.

Return the chicken to the skillet, allow to heat through for 2-3 minutes, coating in the sauce.

Serve by plating the creamy rice, topping with chicken, and garnishing with parsley and extra Parmesan.