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In a large skillet, heat the olive oil and butter over medium-high heat. Add the thinly sliced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Add the chicken broth, lemon juice, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
Return the cooked chicken to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes to heat through. Garnish with chopped parsley before serving.
For the Garlic Parmesan Rice, in a medium saucepan, bring the chicken broth to a boil. Add the rice and minced garlic, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the rice from heat and stir in the grated Parmesan cheese, butter, salt, and pepper. Mix until the cheese and butter are fully melted and combined.
Serve the Chicken Scampi over the Garlic Parmesan Rice.