Begin by cutting your chicken breast or thighs into bite-sized pieces, then generously toss them with salt and black pepper.

In a large skillet, heat olive oil and butter over medium-high heat until melted and bubbly. Add chicken pieces in a single layer and sear for 5-7 minutes until golden brown.

In the same skillet, reduce heat and add remaining butter. Add minced garlic and sauté for 1-2 minutes. Stir in red pepper flakes, parsley, and lemon juice.

Return cooked chicken to the skillet, cooking together for another 2-3 minutes.

In a separate saucepan, combine chicken broth and milk, bringing to a gentle simmer. Add rice and cook for 15-20 minutes until tender.

Once rice is cooked, fluff it with a fork and stir in Parmesan cheese and garlic powder.

To serve, spoon creamy rice onto plates and top with chicken and sauce. Garnish with parsley and Parmesan.