Sear the Chicken: Heat a large skillet over medium-high heat. Add a tablespoon of butter and let it melt until bubbly. Season chicken tenders with salt and pepper, then cook for 4-5 minutes on each side until golden brown. Remove and set aside.

Sauté the Garlic: In the same skillet, lower the heat to medium and add another tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant. Do not let it burn.

Incorporate the Wine: Pour in a splash of white wine and deglaze the pan, scraping bottom bits. Let simmer for 2-3 minutes, reducing liquid by half.

Toast the Rice: Add rice and stir vigorously for 2-3 minutes until coated in garlic and wine mixture.

Add Chicken Broth and Chicken: Pour in chicken broth, stir gently, and place seared chicken on top. Bring to a gentle boil, then cover and simmer for 20 minutes.

Finish with Parmesan and Lemon: After rice is cooked, sprinkle grated Parmesan and drizzle lemon juice. Let it rest to allow cheese to melt in.

Serve and Garnish: Remove lid, fluff rice with a fork, plate the dish, drizzle reserved sauce, and garnish with parsley. Serve immediately.