1. Cut chicken into bite-sized pieces and pat dry. Season with salt, pepper, and red pepper flakes (if using).

2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high. Sear chicken in a single layer for 2–3 minutes per side until golden and cooked through. Remove and set aside.

3. Lower heat to medium. In the same pan, add 1 tablespoon butter and minced garlic. Cook until fragrant (about 30 seconds).

4. Add lemon juice and ½ cup chicken broth to deglaze, scraping up the brown bits from the pan. Let simmer for 2 minutes.

5. In a separate saucepan, add remaining chicken broth (1 cup) and bring to a boil. Stir in rice, reduce heat, cover, and simmer until rice is cooked (about 15 minutes).

6. Once rice is cooked, remove from heat. Stir in Parmesan cheese and the last tablespoon of butter until creamy. Season to taste.

7. Return chicken to the skillet with the scampi sauce. Toss to coat evenly and warm through for 2 minutes.

8. Spoon the creamy Parmesan rice onto plates, top with scampi chicken and drizzle with pan sauce. Finish with fresh parsley.