Creating Creamy Herb Chicken & Basmati Rice is straightforward. Follow these steps to ensure a delightful meal:

1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Drain well. In a medium saucepan, combine the rice with 4 cups of chicken broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15-18 minutes until the rice is tender and fluffy. Remove from heat and let it sit covered.

2. Cooking the Chicken: While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken breasts, seasoned with salt and pepper, and cook for 5-7 minutes on each side, or until golden brown and cooked through (165°F or 75°C internal temperature). Remove chicken from the skillet and set aside.

3. Make the Herb Sauce: In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.

4. Add Cream: Pour in the heavy cream, stirring well. Add dried thyme, dried basil, salt, and pepper. Allow the mixture to simmer for about 5 minutes, thickening slightly.

5. Combine Everything: Return the cooked chicken to the skillet, allowing it to soak in the sauce for about 3-5 minutes. Stir in freshly grated Parmesan cheese until melted and smooth.

6. Serve: Fluff the basmati rice with a fork and divide it among plates. Top with the creamy herb chicken and sauce, and garnish with freshly chopped parsley.