1. Rinse & Cook Rice: Rinse the Basmati rice under cold water until the water runs clear (this removes excess starch for fluffy rice). Combine rice, water, butter, and salt in a medium pot. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes. Fluff with a fork.

2. Season Chicken: While the rice cooks, season the chicken cutlets generously with oregano, garlic powder, salt, and pepper.

3. Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4–5 minutes per side until golden brown and cooked through (165°F). Remove chicken to a plate and cover to keep warm.

4. Make Sauce Base: In the same skillet (don’t clean it!), melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

5. Deglaze & Simmer: Pour in the chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the thyme and basil. Let it simmer for 2–3 minutes to reduce slightly.

6. Add Cream & Thicken: Lower the heat. Stir in the heavy cream and the cornstarch slurry. Simmer gently for 2 minutes until the sauce thickens and coats the back of a spoon.

7. Combine: Return the cooked chicken (and any resting juices) to the skillet. Spoon the creamy sauce over the chicken to warm it through.

8. Serve: Scoop a bed of fluffy Basmati rice onto plates, top with the chicken, and drizzle generously with the extra sauce. Garnish with fresh parsley.