In a large skillet, heat the oil on medium heat. Cook the chicken tenders (seasoned with salt and pepper) until browned and completely cooked. Set the chicken tenders aside.

In the same pan, add the butter. Saute the garlic with pepper flakes and half tsp salt on medium heat until aromatic.

Adjust the heat to medium-high, then pour in the white wine. Stir and continue to cook for 5 minutes more. Set aside and save 3 tbsp of the pan sauce.

Into the skillet, add the uncooked rice. Next, the rest of the butter sauce. Stir well, then pour in the chicken broth and add the rest of the half tsp salt. Bring everything to a low boil. Once boiling, adjust the heat to medium-low. Put the lid on and simmer for another 20 minutes until the rice is tender, stirring a few times as it cooks.

Over the rice, sprinkle the Parmesan, then arrange the chicken on top. Replace the lid and take the pan off the heat. Let this stand for 5 minutes.

Before serving, drizzle the reserved pan sauce over the chicken tenders. You can garnish with parsley if desired.