Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6-8 minutes until golden brown. Transfer to a plate to rest.

Melt unsalted butter in a medium saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Stir in rice, coating well. Add chicken broth, bring to a boil, reduce to low, cover, and simmer for 15 minutes.

Remove rice from heat, stir in heavy cream and Parmesan cheese until creamy. Add a pinch of salt to taste and cover for 5 minutes.

In the same skillet, melt unsalted butter with olive oil. Add minced garlic, crushed red pepper flakes, lemon zest, and juice. Cook for 2-3 minutes until fragrant.

Return the chicken to the skillet, tossing in the sauce until evenly coated. Cook for another 1-2 minutes.

Serve rice on plates, top with chicken, drizzling with remaining sauce. Garnish with parsley and enjoy!