Season the chicken breasts generously with salt and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat until shimmering and fragrant.
Place the chicken breasts in the skillet and sear for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Stir in the rice, spreading it evenly in the skillet, and cook for 1-2 minutes until it begins to lightly toast and turn translucent.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
Reduce heat to low, cover the skillet, and let the rice simmer for about 15 minutes until tender and most of the liquid has been absorbed.
Meanwhile, slice the cooked chicken into strips or bite-sized pieces and return it to the skillet.
Stir in the grated Parmesan cheese until melted and evenly distributed, creating a creamy texture.
Adjust seasoning with additional salt and pepper if needed, tasting the dish for balance.
Serve hot, with plenty of the fragrant rice and tender chicken, and enjoy your quick, flavorful skillet dinner.
