Season chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add chicken broth, white wine, and lemon juice to the skillet. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.

Stir in the heavy cream and grated Parmesan cheese. Return the chicken breasts to the skillet and spoon the sauce over the chicken. Simmer for an additional 2-3 minutes until the sauce is thickened.

For the Garlic Parmesan Rice, combine the cooked white rice with grated Parmesan cheese and minced fresh parsley. Stir until the rice is well-coated and creamy.

Serve the Chicken Scampi over the Garlic Parmesan Rice. Garnish with additional Parmesan cheese and fresh parsley if desired.

Enjoy this savory and comforting dish!

Prep Time: 30 minutes