In a medium saucepan, bring 2 cups of chicken broth to a rolling boil. Once boiling, add 1 cup of rice, then reduce the heat to low, cover, and let it simmer for 15–18 minutes. When done, remove from heat, fluff it with a fork, and stir in 1 tablespoon of butter.

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 lb of boneless, skinless chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for about 6–8 minutes, turning halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add 4 cloves of minced garlic. Sauté for 1 minute until fragrant. Then, pour in ½ cup of chicken broth, scraping up the flavorful bits from the bottom of the pan.

Next, stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese into the skillet. Allow the sauce to simmer for 3–4 minutes, stirring occasionally until it thickens and becomes creamy.

Return the seared chicken to the skillet, ensuring each piece is well-coated in the creamy garlic Parmesan sauce. Let it cook for an additional 2 minutes over low heat.

To plate your Chicken Scampi with Creamy Garlic Parmesan Rice, start with a generous serving of the creamy rice on each plate. Top it with the sauced chicken scampi, ensuring to drizzle extra sauce over the top. Finish with a sprinkle of fresh chopped parsley.