Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Cook the Rice:
In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the rice to the skillet and toast it in the oil and garlic for 1-2 minutes, stirring occasionally. This step enhances the flavor of the rice.
Make the Creamy Herb Sauce:
Add the chicken broth to the skillet and bring to a simmer. Scrape up any browned bits from the bottom of the pan for extra flavor.
Stir in the dried thyme, rosemary, parsley, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the rice simmer in the broth for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Finish the Dish:
Reduce the heat to low and stir in the heavy cream and butter, mixing until the sauce is creamy and smooth.
Return the chicken breasts to the skillet, placing them on top of the rice. Sprinkle the grated Parmesan cheese over the chicken and rice, and cover the skillet. Let everything simmer for another 5-7 minutes until the chicken is heated through and the sauce is thickened.
Serve:
Garnish with fresh chopped parsley before serving. This creamy herb chicken with rice makes a satisfying meal on its own, or you can serve it with a side of vegetables or a green salad.
Serving and Storage Tips:
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