01 -
Sprinkle seasoning on each side of chicken. Heat up a skillet with olive oil over medium-high. Place chicken in the skillet, cook for 3 minutes per side, flip once, then lower heat to a gentle simmer.
02 -
Right before the chicken’s done, melt 2 tablespoons of butter with 1 tablespoon garlic in the pan. Stir it around for a minute and scrape tasty bits from the bottom. Coat chicken in the mixture, take it out, and cover with foil to keep warm.
03 -
In the same pan, reduce heat to medium-low. Toss in 4 tablespoons butter and 1 tablespoon garlic until it’s fragrant. Pour in wine, let it cook down for about 3-5 minutes. Scoop out ⅓ cup of these juices to save for later.
04 -
Turn the heat up a bit to medium. Add the raw rice to the pan and stir regularly for about 5 minutes until it smells nutty.
05 -
Stir in chicken broth, chili flakes, and some salt. Make sure the rice is covered in liquid. Bring it to a light boil, then drop down to low heat. Cover it and let it cook for 20 minutes or until the rice is soft.
06 -
Fluff the rice and sprinkle in Parmesan. Chop up or leave chicken as is and layer it over the rice. Mix the remaining garlic, 3 tablespoons softened butter, and the saved pan juices with some parsley. Drizzle this blend over the dish, adding extra Parmesan if desired.