Prepare the Garlic Parmesan Rice: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the rice and stir to coat with the garlic butter. Cook for 1-2 minutes to lightly toast the rice.

Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.

Stir in the grated Parmesan cheese and season with salt and pepper. Keep warm.

While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes and lemon juice. Bring to a simmer and cook for 2-3 minutes.

Return the chicken to the skillet and toss to coat in the sauce. Cook for another 2 minutes to heat through.

Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.

Serve the chicken scampi over the garlic Parmesan rice, garnished with additional parsley if desired.