Begin by cutting the chicken into bite-sized pieces and seasoning them generously with salt and black pepper. Allow the chicken to sit while you prepare your cooking station.

In a large skillet, heat the olive oil and 1.5 tablespoons of butter over medium-high heat. Once melted, add the seasoned chicken in a single layer and sear for about 5-7 minutes until golden brown. Remove chicken and set aside.

In the same skillet, add the remaining 1.5 tablespoons of butter and sauté the minced garlic for 1-2 minutes. Do not burn the garlic.

To the garlic butter, add red pepper flakes and chopped parsley, then pour in lemon juice and chicken broth. Allow it to simmer for 2 minutes.

Return the seared chicken to the skillet, ensuring it's fully coated. Let simmer for an additional 2-3 minutes.

In a separate saucepan, bring chicken broth and milk to a simmer, then stir in uncooked rice and cover. Cook for 15-20 minutes until tender.

Once rice is done, remove from heat and stir in Parmesan cheese until melted. Fluff rice with a fork.

Serve the creamy rice on plates, topped with chicken and sauce, and garnish with parsley or additional Parmesan.