In a large bowl, season 1 pound of bite-sized chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Ensure that the internal temperature reaches 165°F (75°C).

Stir in 2 cloves of minced garlic and cook for an additional 1-2 minutes, or until fragrant. Be cautious not to let the garlic burn, as this can impart a bitter taste.

Reduce the heat to medium, and add 1 cup of heavy cream to the skillet. Stir well to combine with the chicken and garlic.

Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary to the skillet, mixing well. Allow the sauce to simmer for about 5 minutes, stirring occasionally until it thickens slightly.

Sprinkle in 1/2 cup of grated Parmesan cheese, stirring until the cheese fully melts into the sauce, creating a rich and creamy consistency.

Divide 2 cups of cooked rice among serving plates and generously spoon the creamy herb chicken mixture over the rice. Garnish with fresh chopped parsley, if desired, and serve warm.