Prepare the Chicken:

1. Season the Chicken: Pat the chicken breasts dry with a paper towel and season both sides with salt, pepper, thyme, and rosemary.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Creamy Sauce:

3. Sauté the Onions and Garlic: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
4. Add the Rice: Stir in the basmati rice, allowing it to lightly toast for 1-2 minutes, which will enhance the flavor of the rice.
5. Add the Liquids: Pour in the chicken broth and bring it to a simmer. Once simmering, reduce the heat to low and cover the skillet. Let the rice cook for 12-15 minutes, or until it absorbs the liquid and becomes tender.
6. Make it Creamy: Once the rice is cooked, stir in the heavy cream and return the chicken to the skillet. Let it simmer for another 5-7 minutes, ensuring the chicken is coated in the creamy sauce.

Serve and Garnish:

7. Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a burst of color and flavor. Serve the creamy chicken and rice hot, with extra sauce spooned over the top for added creaminess.