In a shallow bowl, combine the grated Parmesan cheese, garlic powder, dried Italian seasoning, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Coat each chicken breast evenly with the Parmesan mixture, pressing gently to adhere.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the coated chicken breasts to the skillet and cook for 5-6 minutes on each side, or until the chicken is cooked through and golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the cauliflower rice to the skillet and stir to combine with the garlic.
Pour in the chicken broth and cook, stirring occasionally, for 5-7 minutes until the cauliflower rice is tender.
Stir in the chopped fresh parsley and crushed red pepper flakes if using.
Return the cooked chicken breasts to the skillet on top of the cauliflower rice and cook for an additional 1-2 minutes to warm through.
Serve immediately, garnished with extra Parmesan or parsley if desired.