Preparation Steps

• In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• Add the chicken breasts to the skillet. Cook until browned and cooked through, about 6-7 minutes per side. Remove and set aside.
• In the same skillet, add the rice and stir for 1 minute. Pour in the chicken broth and bring to a boil.
• Reduce heat, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
• Stir in the grated parmesan cheese and red pepper flakes into the rice. Slice the chicken and return to the pan, mixing everything gently.
• Garnish with chopped parsley and serve hot.