Begin by cutting the chicken breasts into bite-sized pieces, seasoning them generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer, and sear for 5-7 minutes until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium and add 2 tablespoons of butter. As it melts, add 3 cloves minced garlic and 1 teaspoon red chili flakes. Sauté for 1-2 minutes until fragrant but not browned.

Stir in the juice of one lemon and a handful of chopped parsley. Return chicken to the skillet, tossing to coat thoroughly. Allow to simmer on low for 2-3 minutes.

In a separate saucepan over medium heat, melt 1 tablespoon of butter and add 1 cup white rice and 2 cloves minced garlic. Lightly toast for 2-3 minutes until slightly translucent.

Pour in 2 cups of chicken broth and bring to a gentle simmer. Cover and cook for 15-18 minutes, or until rice is tender and liquid absorbed.

Once rice is cooked, lower heat and add 1/2 cup heavy cream and 1 cup grated Parmesan cheese. Stir until creamy and adjust seasoning with salt and pepper.

To serve, plate creamy garlic parmesan rice, top with chicken scampi, and garnish with additional parsley.