Season the chicken tenders generously with salt and pepper. Heat a large, deep skillet over medium-high heat, adding a tablespoon of butter. Sear the chicken for about 4-5 minutes per side until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium, melt another tablespoon of butter, and sauté minced garlic for about 30 seconds. Add white wine and simmer for 2-3 minutes.

Stir in the lemon juice, reserving a few tablespoons for later. Simmer lightly for another minute.

Incorporate the rice, stirring gently to toast for about 2 minutes. Pour in the chicken broth and nestle back the seared chicken.

Cover the skillet and reduce heat to low. Simmer for 20 minutes until rice absorbs flavors.

Sprinkle Parmesan cheese on top, cover again for a couple of minutes until melted.

Remove from heat, sprinkle with parsley, and fluff the rice gently. Serve hot.