In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. This step infuses the butter with garlic flavor.

Add the rinsed rice to the saucepan and stir for about 2 minutes, allowing the rice to toast slightly. This enhances the flavor and helps the rice maintain its texture.

Pour in the chicken broth (or water) and add salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

Once cooked, remove from heat and stir in the grated Parmesan cheese and chopped parsley. Fluff with a fork and set aside, keeping it warm.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Season with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. This ensures a nice sear and flavor.

Add the minced garlic to the skillet and sauté for about 1 minute, stirring frequently to prevent burning.

Pour in the chicken broth and white wine, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits. Bring to a simmer and let it cook for about 3-5 minutes, allowing the sauce to reduce slightly.

Stir in the lemon juice and adjust seasoning with salt and pepper if necessary. Cook for an additional minute to meld the flavors.

Remove from heat and sprinkle with chopped parsley for garnish.

To serve, place a generous scoop of garlic parmesan rice on each plate, topped with the chicken scampi. Drizzle some of the sauce over the chicken and rice, and garnish with additional Parmesan cheese and parsley if desired.