Season the chicken tenders with salt and pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Cook the chicken tenders for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium and add the remaining tablespoon of butter. Sauté 4 minced garlic cloves for 1-2 minutes until fragrant.

Pour in ½ cup of white wine and simmer for 2-3 minutes, scraping browned bits from the bottom. Add juice from one lemon and mix.

Stir in 1 cup of rice, ensuring it's coated with the mixture. Toast rice for 1-2 minutes.

Add 2 cups of chicken broth to the rice, place the chicken tenders back in the skillet, cover, and simmer on low for 20 minutes.

Once the rice is fluffy, sprinkle with ½ cup of grated Parmesan cheese and let it melt covered for 2 minutes. Garnish with parsley and serve.