Slice the boneless, skinless chicken breasts into bite-sized pieces.

In a large skillet over medium heat, melt the unsalted butter until it’s bubbly.

Add the seasoned chicken pieces to the skillet and cook until golden brown on each side, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in the low-sodium chicken broth and heavy cream, stirring together. Let it simmer for approximately 5 minutes until the sauce slightly thickens.

Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce, then add lemon juice to taste.

Serve your Chicken Scampi over fluffy Garlic Parmesan Rice and garnish with chopped parsley.