Begin by patting the boneless, skinless chicken breasts dry with paper towels. Generously season both sides with salt, pepper, garlic powder, dried thyme, and dried oregano.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the seasoned chicken breasts for about 6-7 minutes on each side until golden brown.

Lower the heat and melt 1 tablespoon of unsalted butter in the same skillet. Sauté the finely chopped onion for 3-4 minutes until translucent.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, stir well, and simmer for about 5 minutes.

In a separate pot, melt the remaining 1 tablespoon of butter. Add 1 cup of basmati rice and stir for 2-3 minutes until lightly toasted. Add 2 cups of water, bring to a boil, cover, and simmer on low heat for 15 minutes.

Return the cooked chicken breasts to the skillet. Spoon some sauce over the chicken and simmer for an additional 5 minutes.

Stir in chopped parsley, lemon juice, and Parmesan cheese until well incorporated.

Serve by spooning basmati rice onto plates, top with chicken, and drizzle with creamy herb sauce. Garnish with parsley and cheese if desired.