1. Slice the chicken breasts into bite-sized strips and season with salt, pepper, and crushed red pepper flakes.

2. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Sear chicken in batches until golden and fully cooked. Remove and set aside.

3. Lower heat and melt the remaining butter in the same skillet. Add garlic and sauté until fragrant, about 1 minute.

4. Pour in lemon juice and ½ cup chicken broth, scraping up any bits from the pan. Simmer for 3 to 5 minutes until slightly reduced.

5. In a separate saucepan, combine the rice and remaining 1 cup of chicken broth. Cook on low heat, covered, until rice is tender.

6. Stir heavy cream and Parmesan into the rice until creamy. Adjust seasoning as needed.

7. Return the chicken to the skillet and coat in the garlic butter sauce. Let it heat through on low for 2 minutes.

8. Serve the chicken over the creamy Garlic Parmesan Rice. Garnish with chopped parsley and more Parmesan.