Sometimes the best meals are the ones that combine comfort and balance in every bite. Creamy Herb Chicken with Green Beans & Steamed Rice is exactly that kind of dish—flavorful, filling, and surprisingly easy to make. With juicy pan-seared chicken breasts smothered in a velvety herb cream sauce, crisp-tender green beans, and fluffy steamed rice, this recipe is a wholesome dinner that feels both indulgent and nourishing.
Perfect for weeknights but elegant enough for guests, this one-pan wonder is packed with flavor thanks to fresh herbs, garlic, and a touch of lemon. It’s versatile, meal-prep friendly, and easily customizable based on your preferences and pantry staples.
Why You’ll Love This Recipe
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Full Meal in One Plate: Protein, veggie, and starch—all in one satisfying dish.
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One-Pan Simplicity: Fewer dishes, faster cleanup.
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Family-Friendly: Creamy, mild flavors that even picky eaters enjoy.
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Elegant Enough for Company: Looks and tastes restaurant-quality.
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Customizable: Use your favorite herbs, swap veggies, or adjust for dietary needs.
Ingredients You’ll Need
For the Chicken:
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2–3 boneless, skinless chicken breasts (or thighs), pounded to even thickness
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1 tablespoon olive oil
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Salt and black pepper, to taste
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon dried Italian seasoning
For the Creamy Herb Sauce:
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2 cloves garlic, minced
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1 tablespoon butter
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1/2 cup chicken broth
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1/2 cup heavy cream (or half-and-half for lighter version)
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1 teaspoon Dijon mustard (optional, for depth)
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1/4 cup grated Parmesan cheese
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1 tablespoon fresh parsley, chopped (or 1 tsp dried)
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1 tablespoon fresh basil or thyme (optional)
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Juice of 1/2 lemon
For the Vegetables and Rice:
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2 cups green beans, trimmed
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Salt for blanching water
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1 cup white rice (jasmine or basmati work great)
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2 cups water or broth for cooking rice
Step-by-Step Instructions
1. Cook the Rice
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Rinse the rice under cold water until water runs clear.
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In a small saucepan, combine rice with water and a pinch of salt.
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Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the liquid is absorbed.
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Turn off heat and let rest (covered) for 5 minutes. Fluff with a fork.
2. Blanch the Green Beans
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Bring a pot of salted water to a boil.
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Add trimmed green beans and cook for 3–4 minutes, until bright green and tender-crisp.
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Drain and rinse with cold water to stop cooking. Set aside.
3. Season and Sear the Chicken
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Pat the chicken dry with paper towels.
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Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
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In a large skillet, heat olive oil over medium-high heat.
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Add chicken and cook for 5–6 minutes per side until golden brown and cooked through.
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Transfer to a plate and tent with foil to rest.
4. Make the Creamy Herb Sauce
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In the same skillet, reduce heat to medium.
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Add butter and minced garlic. Cook for 30 seconds until fragrant.
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Pour in chicken broth and scrape up any brown bits from the bottom of the pan.
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Stir in cream, Dijon mustard (if using), and Parmesan cheese.
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Simmer for 2–3 minutes until slightly thickened.
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Stir in lemon juice and chopped herbs. Adjust salt and pepper to taste.
5. Combine and Serve
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Return chicken to the pan and spoon sauce over the top.
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Add green beans to warm them through in the sauce.
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Serve with a scoop of steamed rice, spooning extra sauce over everything.
Tips for Success
1. Use Fresh Herbs If Possible
Fresh parsley, basil, or thyme brighten the cream sauce and add color.
2. Don’t Overcook the Chicken
Use a meat thermometer to ensure internal temp reaches 165°F (74°C). Overcooked chicken becomes dry.
3. Blanch the Beans Properly
Don’t skip rinsing with cold water after boiling—this preserves texture and color.
4. Deglaze the Pan
Scraping the browned bits (fond) off the skillet adds deep flavor to the sauce.
5. Finish with a Squeeze of Lemon
A splash of acidity enhances and balances the creaminess beautifully.
Customization Ideas
Make It Dairy-Free
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Use full-fat coconut milk or a dairy-free cream substitute.
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Skip Parmesan or use a dairy-free alternative.
Add More Vegetables
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Add mushrooms, spinach, or cherry tomatoes to the sauce.
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Stir in frozen peas during the last minute of simmering.
Swap the Protein
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Use boneless thighs for more flavor, or swap chicken for turkey cutlets or tofu.
Lower Carb Option
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Replace rice with cauliflower rice or mashed cauliflower.
What to Serve with It
While this dish is already well-balanced, here are a few great additions:
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Warm pita or garlic bread for dipping into the sauce
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Cucumber yogurt salad for a refreshing contrast
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Chilled rosé or lemon water to complement the herbs
Make-Ahead and Storage Tips
Meal Prep Friendly
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Cook the rice and chicken in advance and store separately.
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Make the sauce fresh or reheat gently with a splash of broth or water.
Storage
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Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating
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Reheat in a skillet over medium-low heat, adding a bit of cream or broth to loosen the sauce.
Freezing
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While the chicken and rice freeze well, the cream sauce may separate slightly. If freezing, reheat gently and stir well before serving.
Nutrition Snapshot (Per Serving, Approximate)
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Calories: 520
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Protein: 35g
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Carbs: 32g
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Fat: 28g
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Fiber: 3g
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Sugar: 2g
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Sodium: 450mg
This dish is rich in protein, healthy fats, and complex carbs—ideal for a filling and balanced dinner.
Reader Reviews
“This has become our new favorite weeknight meal. My kids actually ate the green beans thanks to that sauce!”
— Layla T.
“So flavorful and easy to make! I used fresh thyme and it made the sauce smell amazing.”
— Jordan M.
“I meal prepped this for the week and it reheated perfectly. The lemony herb sauce is next level.”
— Mia K.
More Recipes Like This
If you loved this, here are more simple, balanced meals to try:
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Lemon Garlic Chicken with Roasted Potatoes
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Herbed Turkey Meatballs in Cream Sauce
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Chicken and Mushroom Skillet with Spinach
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Garlic Butter Shrimp with Rice and Zucchini
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Creamy Tuscan Chicken with Sun-Dried Tomatoes
Each one brings rich, herb-forward flavor to the table with minimal effort and maximum satisfaction.
A Restaurant-Worthy Meal at Home
This Creamy Herb Chicken with Green Beans & Steamed Rice proves you don’t need hours in the kitchen—or a long list of ingredients—to make a comforting, elegant meal. With its perfectly cooked chicken, fresh vegetables, and a rich sauce that pulls it all together, this dish brings a touch of restaurant luxury to any night of the week.
Easy, wholesome, and deeply satisfying—this is a recipe you’ll come back to again and again.
PrintCreamy Herb Chicken with Green Beans & Steamed Rice
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
Description
Creamy Herb Chicken with Green Beans & Steamed Rice is a cozy, all-in-one meal that’s rich, herby, and full of texture. Juicy chicken breasts are simmered in a garlic herb cream sauce and served with tender-crisp green beans and fluffy white rice for a balanced, satisfying dinner that feels indulgent — but comes together in under 40 minutes.
Ingredients
For the Chicken:
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2 large boneless, skinless chicken breasts (or 4 small cutlets)
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1 tsp garlic powder
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1/2 tsp dried thyme
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1/2 tsp dried basil
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1/2 tsp paprika
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Salt & pepper to taste
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1 tbsp olive oil
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1 tbsp butter
For the Creamy Herb Sauce:
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3 cloves garlic, minced
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1/2 cup chicken broth
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1/2 cup heavy cream (or half & half)
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1/3 cup grated Parmesan cheese
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1 tsp Dijon mustard (optional)
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1 tsp Italian seasoning or a mix of basil, oregano & thyme
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1/2 tsp lemon juice (optional for brightness)
Sides:
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1 cup jasmine or basmati rice
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2 cups green beans, trimmed
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Salt, pepper, olive oil for sautéing or steaming
Instructions
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Cook the rice:
Prepare rice according to package directions and set aside. -
Season & sear the chicken:
Pat chicken dry and season both sides with garlic powder, thyme, basil, paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside. -
Make the creamy herb sauce:
Lower heat to medium. In the same skillet, sauté garlic for 30 seconds. Add chicken broth to deglaze the pan. Stir in cream, Parmesan, mustard (if using), and Italian seasoning. Simmer 3–5 minutes until slightly thickened. Add lemon juice if desired. -
Return chicken to pan:
Place chicken back into the skillet and spoon sauce over the top. Simmer for another 2–3 minutes. -
Prepare the green beans:
Meanwhile, steam or sauté green beans until just tender. Season lightly with salt, pepper, and a drizzle of olive oil or a squeeze of lemon. -
Serve:
Plate chicken over a bed of steamed rice, spoon sauce generously over the top, and serve with green beans on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes