In a medium saucepan, combine the rinsed basmati rice, water, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in butter if desired.

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with garlic powder, thyme, basil, salt, and pepper.

Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.

Remove the chicken from the skillet and set aside. In the same skillet, add mushrooms and cook until softened.

Stir in the heavy cream and chicken broth, bringing to a simmer. Add the chopped spinach and return the chicken to the skillet.

Cook for an additional 5 minutes, allowing the sauce to thicken slightly.

Serve the creamy herb chicken over a bed of basmati rice. Drizzle with sauce from the skillet.

Garnish with additional herbs if desired and enjoy!