1. Prepare all ingredients by slicing chicken into thin strips, mincing garlic, and chopping parsley for garnish.
2. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Sear chicken until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, melt unsalted butter. Add freshly minced garlic and sauté for about 3 minutes, ensuring it doesn’t brown. If desired, add red pepper flakes for a slight kick.
4. Pour in dry white wine and stir. Let the mixture simmer until reduced by half to create a fragrant base.
5. Add long-grain white rice to the skillet with the garlic butter sauce. Stir to coat the rice, then pour in chicken broth. Cover and let simmer on low heat until the rice is tender and the liquid is absorbed.
6. Return the cooked chicken to the skillet and gently stir to combine. Let it warm for a few minutes while allowing the flavors to meld.
7. Mix in freshly grated Parmesan cheese for a creamy finish. Stir well to ensure even distribution.
8. Serve the chicken scampi hot over the garlic Parmesan rice. Garnish with chopped fresh parsley for added freshness and presentation.