Pat the chicken breasts dry. Rub with salt, pepper, and paprika.

In a large skillet over medium heat, add 1 tablespoon olive oil. Sear the chicken breasts for 5–6 minutes per side until golden and an instant-read thermometer reads 160–165°F. Remove to a plate and tent loosely with foil.

Lower heat to medium-low. Add 3 tablespoons butter to the same skillet. When melted, add 4 minced garlic cloves and sauté for 1–2 minutes until fragrant.

Pour in ½ cup chicken broth and 2 tablespoons lemon juice, scraping up browned bits from the pan. Stir in 1 teaspoon lemon zest and ½ teaspoon red pepper flakes if using. Simmer for 3–4 minutes to reduce and concentrate flavors.

Return the chicken to the skillet, spoon sauce over the breasts, and simmer for 2–3 minutes until chicken reaches 165°F. Remove to rest for a couple of minutes before slicing.

Meanwhile, in a medium saucepan, melt 1 tablespoon butter over medium heat. Add 2 minced garlic cloves and sauté briefly (30–45 seconds). Add 1 cup white rice and toast, stirring, for 1 minute.

Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes without lifting the lid.

Remove the rice from heat and let sit, covered, for 5 minutes. Stir in ½ cup freshly grated Parmesan and 1 tablespoon chopped parsley. Fluff with a fork.

Spoon garlic Parmesan rice onto plates, slice or place whole chicken breasts on top, and ladle extra scampi sauce over everything. Garnish with extra parsley and red pepper flakes if desired.