1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and red pepper flakes, sautéing for about a minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
4. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, stirring until melted and the sauce is smooth.
5. Return the chicken to the skillet, along with any juices that accumulated. Add the lemon juice, and stir to coat the chicken in the sauce.
6. Gently fold in the cooked rice, ensuring it’s fully coated in the creamy sauce. Season with salt and pepper to taste.
7. Garnish with freshly chopped parsley before serving.

Cooking this dish reminds me of summer evenings spent in my grandmother’s kitchen, where patience and a watchful eye were rewarded with meals that tasted like home.