Step 1: Season and Sear the Chicken

1. Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with salt, pepper, paprika, dried thyme, and garlic powder.
2. Heat 2 tablespoons of olive oil in a large skillet or deep sauté pan over medium-high heat. Once the oil is hot, add the chicken breasts to the pan.
3. Sear the chicken for 4-5 minutes on each side, or until golden brown. The chicken does not need to be fully cooked at this stage, as it will finish cooking later. Remove the chicken from the skillet and set it aside on a plate.

Step 2: Prepare the Basmati Rice

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the rinsed rice and stir to coat it in the butter. Cook for 2-3 minutes to lightly toast the rice.
3. Add chicken stock, garlic powder, and salt to the saucepan. Stir well and bring to a boil.
4. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.

Step 3: Make the Creamy Herb Sauce

1. In the same skillet used to sear the chicken, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute, or until fragrant.
2. Pour in the chicken stock, scraping the bottom of the pan to deglaze and release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
3. Stir in the heavy cream, Parmesan cheese, thyme, parsley, oregano, salt, black pepper, and red pepper flakes (if using). Whisk to combine.
4. Add Dijon mustard (if using) for an extra layer of flavor. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.

Step 4: Simmer the Chicken in the Sauce

1. Return the seared chicken breasts to the skillet, nestling them into the creamy herb sauce.
2. Reduce the heat to low and cover the skillet with a lid. Let the chicken simmer in the sauce for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
3. Flip the chicken halfway through cooking to ensure even coating and cooking.

Step 5: Assemble the Dish

1. Serve the cooked basmati rice onto individual plates or a large serving platter.
2. Place a chicken breast on top of the rice and spoon the creamy herb sauce generously over the chicken and rice.
3. Garnish with fresh parsley and grated Parmesan cheese for a finishing touch.