Season chicken tenders generously on both sides with poultry or Cajun seasoning.

In a large skillet over medium-high heat, warm the olive oil. Add the chicken and cook for about 3 minutes per side until golden, turning only once. Lower the heat to low.

Add 2 tablespoons of butter and 1 tablespoon of garlic to the pan. Cook for about 1 minute, stirring and scraping up any brown bits. Coat the chicken in the garlic butter, then remove it from the skillet and cover loosely with foil.

In the same pan, increase heat to medium-low. Add 4 tablespoons of butter and 1 tablespoon of garlic. Sauté for about 1 minute until fragrant.

Scoop out 1/3 cup of the pan juices and set aside.

Turn the heat up to medium. Add the uncooked rice and stir frequently for about 5 minutes to lightly toast the grains.

Pour in the chicken broth, salt, and red pepper flakes. Stir to combine. Ensure the rice is fully submerged, then bring to a low boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender.

Stir in the Parmesan cheese. Cut the chicken into bite-sized pieces or leave whole, and place on top of the rice.

In a small bowl, combine the remaining garlic (about 1 tablespoon) with the remaining 2 tablespoons of softened butter. Microwave for 15 seconds to partially melt. Add in the reserved pan juices and chopped parsley. Mix well.

Drizzle the garlic-parsley butter over the chicken and rice. Garnish with extra Parmesan if desired and serve directly from the skillet.