Slice the boneless, skinless chicken breasts into bite-sized strips and season with salt, black pepper, and crushed red pepper flakes.

Heat olive oil and butter in a large skillet over medium-high heat, then sear the seasoned chicken in batches until golden and cooked through. Set aside.

Lower heat and add remaining butter, then sauté minced garlic until fragrant.

Pour in lemon juice and chicken broth, scraping the bottom of the skillet, and let simmer until slightly thickened.

In a separate saucepan, cook long-grain rice in chicken broth until tender and liquid is absorbed.

Stir in heavy cream and Parmesan cheese into the cooked rice, fluffing with a fork.

Combine the cooked chicken with the garlic sauce in the skillet, stirring to coat and heat through.

Serve the Chicken Scampi over the creamy rice, garnished with chopped parsley and extra Parmesan if desired.