Creating Creamy Herb Chicken & Basmati Rice is easy if you follow these steps:

1. Prepare the Rice: Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 2 cups of chicken broth. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.

2. Cook the Chicken: While the rice is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper.

3. Sear the Chicken: Place the seasoned chicken breasts in the skillet and cook for about 5-7 minutes on each side, until browned and cooked thoroughly. Remove the chicken from the skillet and set aside.

4. Prepare the Sauce: In the same skillet, add minced garlic, oregano, and thyme. Sauté for about 1 minute, being careful not to burn the garlic.

5. Add Cream: Pour in the heavy cream and stir well to combine with the herbs and garlic. Let it simmer for 2-3 minutes until slightly thickened.

6. Integrate Cheese: Add grated Parmesan cheese to the sauce and stir continuously until melted and smooth.

7. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spoon the creamy sauce over them, and let it simmer for an additional 5 minutes.

8. Fluff the Rice: Once the rice is cooked, remove it from heat and fluff it with a fork. Season with a pinch of salt if desired.

9. Serve: Place a generous scoop of rice on each plate and top with the creamy herb chicken. Drizzle extra sauce over the chicken for added flavor.

10. Garnish: Sprinkle chopped parsley on top for color and serve with lemon wedges on the side.