Start by cooking the rice: add rinsed rice and 4 cups of water to a saucepan, bring to a boil, then reduce heat to low and cover. Let simmer for 15 minutes until the grains are tender and fluffy.
Meanwhile, warm a skillet over medium heat and melt the butter until it begins to bubble aroma fills the air.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant and slightly golden, stirring continuously.
Place the chicken pieces into the skillet, seasoning with salt and pepper, and cook for 6–8 minutes until they turn golden brown and are cooked through, flipping occasionally.
Sprinkle the chopped thyme over the chicken, stirring to release its aroma, and cook for another minute.
Pour in the heavy cream, stirring to combine and create a smooth, creamy sauce that coats the chicken evenly.
Reduce the heat to low and simmer for 3–5 minutes, allowing the sauce to thicken slightly and intensify in flavor.
Once the rice is cooked and fluffy, gently fold it into the skillet with the chicken and cream mixture, ensuring each grain is coated and infused with the herbs and sauce.
Cook everything together for another 2 minutes, allowing the flavors to meld and the rice to soak up the creamy sauce.
Taste and adjust seasoning with additional salt and pepper if needed, then remove from heat.
Serve the creamy herb chicken and rice hot, garnished with a few sprigs of thyme if desired, for a fragrant, comforting meal.
