1Melt butter in a medium saucepan over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant, then stir in the rice and cook for 1-2 minutes to enhance the flavor to toast the rice.
2Melt butter in a medium saucepan over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant, then stir in the rice and cook for 1-2 minutes to enhance the flavor to toast the rice.
3Melt butter in a medium saucepan over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant, then stir in the rice and cook for 1-2 minutes to enhance the flavor to toast the rice.
4Pour in the chicken broth and bring it to a boil, reduce heat to low, cover, and let it simmer for 15-18 minutes until the rice is tender to cook the rice.
5Pour in the chicken broth and bring it to a boil, reduce heat to low, cover, and let it simmer for 15-18 minutes until the rice is tender to cook the rice.
6Pour in the chicken broth and bring it to a boil, reduce heat to low, cover, and let it simmer for 15-18 minutes until the rice is tender to cook the rice.
7Remove the rice from heat, then stir in the heavy cream, Parmesan cheese, salt, and black pepper and mix well until smooth and creamy to make it creamy.
8Remove the rice from heat, then stir in the heavy cream, Parmesan cheese, salt, and black pepper and mix well until smooth and creamy to make it creamy.
9Remove the rice from heat, then stir in the heavy cream, Parmesan cheese, salt, and black pepper and mix well until smooth and creamy to make it creamy.
10Season the chicken slices with salt, pepper, and Italian seasoning to prepare the chicken.
11Season the chicken slices with salt, pepper, and Italian seasoning to prepare the chicken.
12Season the chicken slices with salt, pepper, and Italian seasoning to prepare the chicken.
13Heat olive oil in a large skillet over medium-high heat, add the chicken and cook for 3-4 minutes per side until golden brown and fully cooked, then remove and set aside to sear the chicken.
14Heat olive oil in a large skillet over medium-high heat, add the chicken and cook for 3-4 minutes per side until golden brown and fully cooked, then remove and set aside to sear the chicken.
15Heat olive oil in a large skillet over medium-high heat, add the chicken and cook for 3-4 minutes per side until golden brown and fully cooked, then remove and set aside to sear the chicken.
16Melt butter in the same pan, and sauté the minced garlic until fragrant (about 30 seconds) to sauté the garlic.
17Melt butter in the same pan, and sauté the minced garlic until fragrant (about 30 seconds) to sauté the garlic.
18Melt butter in the same pan, and sauté the minced garlic until fragrant (about 30 seconds) to sauté the garlic.
19Pour in the white wine (or additional chicken broth) in the same pan and scrape up any browned bits from the pan, add lemon juice, lemon zest, and red pepper flakes, and let it simmer for 2 minutes to create the sauce.
20Pour in the white wine (or additional chicken broth) in the same pan and scrape up any browned bits from the pan, add lemon juice, lemon zest, and red pepper flakes, and let it simmer for 2 minutes to create the sauce.
21Pour in the white wine (or additional chicken broth) in the same pan and scrape up any browned bits from the pan, add lemon juice, lemon zest, and red pepper flakes, and let it simmer for 2 minutes to create the sauce.
22Return the cooked chicken to the skillet and toss it in the sauce and cook for another 2-3 minutes until the flavors meld together to combine everything.
23Return the cooked chicken to the skillet and toss it in the sauce and cook for another 2-3 minutes until the flavors meld together to combine everything.
24Return the cooked chicken to the skillet and toss it in the sauce and cook for another 2-3 minutes until the flavors meld together to combine everything.
25Sprinkle with fresh parsley and serve hot over the creamy garlic Parmesan rice to garnish and serve.
26Sprinkle with fresh parsley and serve hot over the creamy garlic Parmesan rice to garnish and serve.
27Sprinkle with fresh parsley and serve hot over the creamy garlic Parmesan rice to garnish and serve.