Begin by cooking your rice according to package instructions. If using leftover rice, heat it up slightly before incorporating it into the dish.

In a large skillet over medium heat, add olive oil and butter. Once the butter is melted, add the chicken strips, seasoning them with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, lower the heat to medium-low and add the minced garlic. Sauté for about 1 minute, just until fragrant. Pour in the chicken broth, scraping any bits off the bottom of the pan. Let it simmer for 3-4 minutes.

Gradually stir in the heavy cream and bring to a gentle simmer. Lower the heat and add the grated Parmesan cheese, stirring until it melts and the sauce is creamy.

Return the cooked chicken to the skillet, tossing to coat it in the rich sauce. Add the cooked rice and mix it all together; let everything heat through for an additional 2-3 minutes.

Once everything is heated and mixed well, remove from heat. Garnish with freshly chopped parsley and serve immediately.