Step 1: Prepare the Chicken

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Season the Chicken: Rub the chicken breasts with salt, pepper, and half of the dried rosemary and thyme.
3. Sear the Chicken: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken breasts for about 5 minutes on each side until golden brown. Set the chicken aside on a plate.

Step 2: Make the Rice Mixture

1. Sauté Aromatics: Using the same skillet, add a little more olive oil if needed. Sauté the diced onion over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
2. Combine Ingredients: Stir in the rice, chicken broth, heavy cream, remaining dried rosemary, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer.

Step 3: Assemble the Bake

1. Prepare the Baking Dish: Transfer the rice mixture into a large baking dish, spreading it evenly across the bottom.
2. Add the Chicken: Place the seared chicken breasts on top of the rice mixture.
3. Top with Cheese: Generously sprinkle the grated Parmesan cheese over the chicken and rice.

Step 4: Bake

1. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
2. Finish Baking Uncovered: Remove the foil and bake for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the rice is tender.

Step 5: Garnish and Serve

1. Rest and Garnish: Let the bake rest for 5-10 minutes after removing it from the oven. Garnish with fresh rosemary sprigs for a festive touch.
2. Serve Warm: Scoop portions of chicken and rice onto plates and serve immediately.