Step 1: Season chicken tenderloins with ½ tsp salt, pepper, and garlic powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken tenderloins for 2-3 minutes per side until lightly golden. Remove chicken from the skillet and set aside.
Step 2: In the same skillet, melt ½ stick (4 tablespoons) of butter over medium heat. Add 2 tablespoons of minced garlic and ¼ tsp red pepper flakes. Sauté for about 3 minutes until fragrant, being careful not to burn the garlic.
Step 3: Pour in ½ cup dry white wine. Bring to a simmer and cook for approximately 5 minutes, allowing the wine to reduce by about half. Set aside 2 tablespoons of this wine-garlic sauce.
Step 4: Add 1½ cups white rice to the skillet with the remaining sauce. Toast the rice, stirring constantly, for 3-4 minutes until it starts to become translucent. Pour in 3 cups chicken broth and add 1½ tsp salt. Stir well.
Step 5: Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid during cooking.
Step 6: Remove from heat and stir in ½ cup grated Parmesan cheese until creamy. Arrange the browned chicken tenderloins on top of the garlic Parmesan rice. Drizzle with the 2 tablespoons of reserved sauce. Let it rest for 5 minutes before serving.