Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Add boneless, skinless chicken pieces and cook until golden brown, about 5-7 minutes per side.

Remove the chicken from the pan and set aside. In the same pan, add 3 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 teaspoon of oregano. Cook for 1-2 minutes until fragrant.

Add 8 oz of cream cheese and 1 cup of chicken broth into the pan, stirring until smooth and creamy. Return the chicken to the pan and let it simmer for about 5 minutes.

While the sauce is simmering, prepare 1 cup of basmati rice according to package instructions in a separate pot.

Once the rice is ready, fluff it with a fork. Add the cooked rice to the pan with chicken and sauce, gently stirring to combine.

Serve the creamy herb chicken over a serving of rice and garnish with freshly chopped parsley or a squeeze of lemon juice.