Season the chicken well on both sides. Heat a skillet to medium-high heat and add 2 tablespoons of olive oil. Cook the chicken about 3 minutes on each side, flipping just once then reduce the heat to low.

Once the chicken is nearly cooked through, add in 2 tablespoons of butter and one tablespoon of garlic. Saute the garlic until fragrant, about 1 minute, scraping up the brown bits in the pan. Toss the chicken tenders in the garlic butter, coating them well on all sides. Remove chicken and set aside under tented foil.

In the same skillet, increase heat to medium-low, add 4 tablespoons butter and 1 tablespoon garlic, sautéing until fragrant. Pour in the wine and simmer to reduce, about 3-5 minutes.

Use a measuring cup to scoop out ⅓ cup of the pan juices and set aside to use later. Heat the pan to medium heat and add in the uncooked rice. Pan fry about 5 minutes, stirring frequently.

Add chicken stock and ½ teaspoon of salt and red pepper flakes. Ensure rice is completely submerged under the liquid and bring mixture to a low boil then reduce to low-heat. Cover pan and simmer for 20 minutes or until rice is tender.

Stir cooked rice and add parmesan cheese in. Dice up the chicken (or you can leave tenders whole) and arrange it evenly over the rice.

In a small bowl, heat 3 tablespoons of softened butter and remaining garlic (about 1 tablespoon). Heat in the microwave for 15 seconds until it's partially melted. To the garlic butter, stir in the reserved pan juices we set aside earlier. Mix well, add in parsley and stir to combine.

Drizzle the sauce over the rice and chicken. Top with additional parmesan if desired and serve right in the pan.