1. Slice the chicken breasts horizontally into cutlets or pound evenly. Season both sides with salt, pepper, and paprika.

2. In a saucepan over medium heat, add olive oil or butter. Sauté garlic for 30 seconds, add rice, and stir to coat.

3. Add chicken broth, bring to a boil, then cover and reduce to low. Simmer for 15–18 minutes until rice is cooked.

4. Once rice is done, turn off heat. Stir in Parmesan, salt, pepper, and cream if using. Cover to keep warm.

5. In a large skillet, heat olive oil over medium-high. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.

6. In the same skillet, reduce heat to medium. Melt butter, then add garlic and red pepper flakes. Cook for 1 minute.

7. Pour in white wine (or broth), scraping up browned bits. Simmer for 2–3 minutes, then stir in lemon juice and zest.

8. Return chicken to skillet, spoon sauce over the top, and simmer together for 1–2 minutes. Garnish with parsley.

9. Serve chicken over garlic Parmesan rice, drizzle with scampi sauce, and top with extra Parmesan and lemon wedges if desired.