1. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high and sear the chicken until golden and cooked through. Set aside.

2. In a medium saucepan, melt butter and add minced garlic. Once fragrant, stir in rice and toast for 1 minute.

3. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.

4. Stir in heavy cream, grated parmesan, and a pinch of salt. Cook on low until the mixture thickens to a creamy consistency. Remove from heat.

5. In the same skillet used for chicken, melt butter with olive oil. Add garlic, red pepper flakes, lemon zest, and lemon juice. Whisk to emulsify.

6. Return chicken to the skillet and toss in the scampi sauce until evenly coated.

7. Plate creamy garlic parmesan rice and top with scampi-coated chicken. Drizzle extra sauce and garnish with chopped parsley.