Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

While the rice is cooking, season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent.

Pour in the heavy cream, then stir in the dried thyme, basil, and parsley. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 5 minutes.

Add the cooked chicken back into the skillet, along with the chopped spinach and lemon juice. Stir to combine and cook for an additional 2-3 minutes until the spinach is wilted.

Serve the creamy herb chicken over a bed of basmati rice. Garnish with fresh parsley if desired.