Creamy Herb Chicken with Green Beans & Steamed Rice Recipe
This Creamy Herb Chicken with Green Beans & Steamed Rice is a quick and flavorful meal featuring tender, seared chicken breasts smothered in a rich and creamy herb sauce. Paired with fresh green beans and fluffy steamed jasmine or basmati rice, this dish perfectly balances savory herbs, garlic, and parmesan for a comforting yet elegant dine-at-home experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts (or 4 small cutlets)
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp paprika
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
Sauce
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half & half)
- 1/3 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional)
- 1 tsp Italian seasoning or a mix of basil, oregano & thyme
- 1/2 tsp lemon juice (optional for brightness)
Side Dishes
- 1 cup jasmine or basmati rice
- 2 cups green beans, trimmed
- Salt, pepper, olive oil for sautéing or steaming
Instructions
- Cook the rice: Prepare the jasmine or basmati rice according to the package directions until fluffy. Set aside and keep warm for serving.
- Season & sear the chicken: Pat the chicken breasts dry and evenly season both sides with garlic powder, dried thyme, dried basil, paprika, salt, and pepper. Heat olive oil and butter together in a large skillet over medium-high heat. Once hot, sear the chicken for 4 to 5 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken from the skillet and set aside.
- Make the creamy herb sauce: Reduce the skillet heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream, grated Parmesan cheese, Dijon mustard if using, and Italian seasoning. Allow the sauce to simmer gently for 3 to 5 minutes until it slightly thickens. Stir in lemon juice for brightness if desired.
- Return chicken to the pan: Place the cooked chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken and let it simmer together for an additional 2 to 3 minutes to meld flavors and warm through.
- Prepare the green beans: While the sauce simmers, steam or sauté the green beans until just tender but still vibrant and crisp, about 4 to 5 minutes. Season lightly with salt, pepper, and drizzle with olive oil or a squeeze of lemon juice for freshness.
- Serve: Arrange the cooked chicken breasts on plates over a bed of steamed rice. Generously spoon the creamy herb sauce over the chicken. Serve the tender green beans alongside for a complete, balanced meal.
Notes
- You can swap heavy cream for half & half to reduce richness slightly.
- Using boneless skinless chicken cutlets can speed up cooking time.
- For a dairy-free version, substitute cream with coconut milk and omit Parmesan cheese.
- Adding fresh lemon juice brightens the sauce and balances the richness.
- Leftover sauce can be refrigerated and used over pasta or vegetables.
Keywords: creamy herb chicken, chicken with green beans, stovetop chicken recipe, creamy chicken sauce, pan-seared chicken, easy chicken dinner, chicken and rice recipe