Step 1: Cook the Basmati Rice

1. Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents stickiness.
2. In a medium pot, bring 2 cups of water (or chicken broth) to a boil.
3. Add the rice, salt, and butter. Stir once, reduce heat to low, cover, and let simmer for 15 minutes.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides with salt, black pepper, garlic powder, and oregano.
3. Heat olive oil and butter in a large skillet over medium-high heat.
4. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
5. Remove from the skillet and set aside, keeping warm.

Step 3: Make the Creamy Herb Sauce

1. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
2. Pour in the chicken broth, scraping the bottom of the pan to deglaze.
3. Stir in the heavy cream, Parmesan cheese, parsley, thyme, and rosemary. Let the sauce simmer for 3-4 minutes until thickened.
4. Add crushed red pepper flakes for a slight kick (optional).
5. Return the chicken to the pan, coating it in the sauce. Simmer for 2 more minutes to absorb the flavors.

Step 4: Assemble and Serve

1. Spoon the basmati rice onto plates.
2. Place a chicken breast on top and drizzle generously with the creamy herb sauce.
3. Garnish with fresh parsley and extra Parmesan cheese if desired.
4. Serve hot and enjoy!