Creamy Herb Chicken with Green Beans Steamed Rice tastes rich, cozy, and garlicky with bright pops of fresh herbs and crisp-tender veggies. It works perfectly for busy weeknights or casual dinner guests and comes together in about 40 minutes start to finish. I first made a version of this on a Tuesday when my kids staged a revolt against boring chicken, and peace returned to the table in one bite.
Why Creamy Herb Chicken with Green Beans Steamed Rice Is Worth It
This recipe gives you a full meal in one skillet plus a pot of rice, so you feed everyone without juggling five pans. The creamy herb sauce feels restaurant level, yet you use simple pantry ingredients and basic techniques.
The chicken stays juicy, the green beans keep a little snap, and the steamed rice soaks up every drop of sauce. You also reheat leftovers easily, so lunch the next day tastes just as good.
“This Creamy Herb Chicken with Green Beans Steamed Rice tastes like a cozy bistro dinner that magically appears from a weeknight fridge ★★★★★”
Ingredients You Need
Chicken and Marinade
- 1.5 to 2 pounds boneless skinless chicken breasts
- Slice large breasts horizontally into cutlets so they cook evenly.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning or dried mixed herbs
- 1 tablespoon olive oil
You can use boneless skinless chicken thighs instead. They stay very juicy and handle reheating well.
Green Beans and Veggies
- 12 ounces fresh green beans, trimmed
- Use frozen whole green beans if needed; do not thaw, just add a couple extra minutes of cooking.
- 1 small yellow onion, thinly sliced
- 3 to 4 cloves garlic, minced
- 1 tablespoon butter or ghee
Creamy Herb Sauce
- 1 cup low sodium chicken broth
- I like Better Than Bouillon roasted chicken base with water for strong flavor.
- 1 cup heavy cream
- Use half and half for a lighter sauce; simmer a bit longer to thicken.
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes, optional
- ½ cup grated Parmesan cheese
- Use a wedge and grate it if possible; pre-grated works but may thicken less.
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives or green onion tops
- Extra salt and pepper to taste
You can swap the herbs with what you have. Fresh basil, tarragon, or dill all taste great in this creamy herb chicken.
Steamed Rice
- 1.5 cups long grain white rice (jasmine or basmati work very well)
- 2.5 to 3 cups water or chicken broth
- ½ teaspoon salt
Use a rice cooker, Instant Pot, or stovetop. Brown rice also works; just adjust the liquid and time.
Equipment List
- Large skillet or sauté pan with high sides
- Medium pot with lid or rice cooker
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs for turning chicken
Quick Tips & substitutions
- Slice chicken into even cutlets so they cook at the same speed and stay juicy.
- Pat chicken dry before seasoning so it browns nicely.
- Use frozen green beans straight from the bag and add 2 to 3 extra minutes of cooking.
- Swap heavy cream with half and half and simmer longer to thicken, or add 1 teaspoon cornstarch mixed with cold water.
- Stir Parmesan off the heat to avoid clumping and grainy sauce.
- Use pre-chopped garlic and pre-trimmed green beans on busy nights.
- Cook rice in broth instead of water for extra flavor with almost no effort.
- Use chicken thighs if you want extra tenderness and more forgiving cook time.
- Taste the sauce at the end and adjust salt, pepper, and herbs so it fits your preference.
- Add a squeeze of lemon at the end if you like a brighter, slightly tangy sauce.
How to Make Creamy Herb Chicken with Green Beans Steamed Rice
Step 1: Season the Chicken
Pat the chicken dry with paper towels. Sprinkle both sides with salt, pepper, garlic powder, onion powder, and dried Italian seasoning. Drizzle with olive oil and rub the seasoning all over each piece.
Let the chicken sit at room temperature for about 10 to 15 minutes while you start the rice. This short rest helps the seasoning soak in and helps the chicken cook more evenly.
Step 2: Start the Steamed Rice
Rinse the rice under cold water until the water runs mostly clear. This step removes extra starch and keeps the rice fluffy. Add rice, water or broth, and salt to a pot or rice cooker.
If you use a pot, bring it to a gentle boil, then lower the heat, cover, and simmer for 15 to 18 minutes until the liquid absorbs. Turn off the heat, keep the lid on, and let it rest 5 to 10 minutes, then fluff with a fork.
Step 3: Brown the Chicken
Heat a large skillet over medium high heat and add a drizzle of olive oil if the pan looks dry. Lay the chicken pieces in the pan without crowding. Cook the first side 4 to 6 minutes until it develops a deep golden color.
Flip and cook the second side 3 to 5 minutes until the center reaches 165°F. Move the chicken to a plate and cover it loosely with foil while you cook the veggies and sauce.
Step 4: Sauté Onion, Garlic, and Green Beans
Lower the heat to medium and add butter to the same skillet. Add sliced onion and cook 3 to 4 minutes until it softens and turns lightly golden. Stir in the garlic and cook about 30 seconds until it smells fragrant.
Add the green beans with a pinch of salt and pepper. Stir and cook 4 to 6 minutes until the beans turn bright green and crisp tender. If the pan looks dry, splash in a tablespoon of broth to keep things moving.
Step 5: Build the Creamy Herb Sauce
Pour in the chicken broth and scrape the bottom of the pan to lift up the browned bits. Those bits carry a lot of flavor into the sauce. Stir in the Dijon mustard, dried thyme, dried basil, and red pepper flakes if you use them.
Bring the mixture to a gentle simmer. Add the heavy cream and stir well. Let the sauce bubble gently for 4 to 6 minutes, stirring often, until it thickens slightly and coats the back of a spoon.
Step 6: Add Cheese and Fresh Herbs
Turn the heat down to low. Stir in the grated Parmesan cheese in small handfuls so it melts smoothly. Add the chopped parsley and chives.
Taste the sauce and adjust salt and pepper. If the sauce tastes too thick, splash in a bit more broth. If it tastes too thin, let it simmer a couple more minutes while you stir.
Step 7: Return Chicken to the Pan
Slice the cooked chicken into strips or leave the pieces whole. Nestle the chicken into the creamy herb sauce with the green beans. Spoon some sauce over the top of each piece.
Let everything simmer together on low heat for 2 to 3 minutes so the chicken warms through and the flavors blend. Turn off the heat and give it one last gentle stir.
Step 8: Fluff Rice and Serve
Fluff the steamed rice with a fork. Taste and add a pinch more salt if needed. Scoop rice into bowls or plates.
Top the rice with chicken, green beans, and plenty of creamy herb sauce. Sprinkle extra fresh herbs or a little more Parmesan on top if you like.
Recipe Variations
- Gluten free: Use certified gluten free broth and Dijon; serve with rice or cauliflower rice.
- Lighter version: Swap heavy cream with half and half or evaporated milk and reduce the Parmesan slightly.
- Low carb: Serve the creamy herb chicken and green beans over cauliflower rice or sautéed zucchini instead of regular rice.
- Extra veggies: Add sliced mushrooms, bell peppers, or spinach to the skillet with the green beans.
- Extra protein: Stir in cooked chickpeas or white beans to the sauce for more protein and fiber.
- Dairy free: Use full fat coconut milk instead of cream and a dairy free Parmesan style cheese or nutritional yeast.
- Spicy: Add more red pepper flakes or a spoonful of your favorite chili paste to the sauce.
Ways to Serve Creamy Herb Chicken with Green Beans Steamed Rice
- Spoon the creamy herb chicken and green beans over steamed jasmine rice for a classic bowl.
- Serve with brown rice and a side salad for a higher fiber dinner.
- Pair with roasted carrots or broccoli on the side for extra veggies.
- Pack the chicken, green beans, and rice into meal prep containers for easy lunches.
- Serve the chicken and green beans over mashed potatoes if you run out of rice.
Storage Success
Let the creamy herb chicken with green beans and steamed rice cool to room temperature before you store it. Keep the chicken and sauce in one airtight container and the rice in another so the rice does not soak up all the sauce. Store both in the fridge for up to 3 to 4 days.
Reheat gently on the stove with a splash of broth or water to loosen the sauce, or use the microwave in short bursts and stir between each round. If the rice feels dry, sprinkle a little water on top before reheating so it steams back to life.
Creamy Herb Chicken with Green Beans Steamed Rice
Ingredients
Instructions
- Pat the chicken dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, onion powder, and dried Italian seasoning. Drizzle with olive oil and rub the seasoning all over. Let rest at room temperature for 10–15 minutes.
- Rinse the rice under cold water until the water runs mostly clear. Add rice, water or broth, and salt to a pot or rice cooker. If using a pot, bring to a gentle boil, then cover, reduce heat, and simmer for 15–18 minutes until the liquid is absorbed. Turn off the heat and let rest, covered, for 5–10 minutes, then fluff with a fork.
- Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Arrange the chicken in the pan without crowding. Cook 4–6 minutes on the first side until deep golden, then flip and cook 3–5 minutes more, or until the center reaches 165°F. Transfer the chicken to a plate and tent loosely with foil.
- Reduce heat to medium and add the butter to the same skillet. Add sliced onion and cook 3–4 minutes until softened and lightly golden. Stir in the minced garlic and cook about 30 seconds until fragrant. Add the green beans with a pinch of salt and pepper and cook 4–6 minutes, stirring, until bright green and crisp-tender. If the pan looks dry, add a splash of broth.
- Pour in the chicken broth and scrape the bottom of the pan to release browned bits. Stir in Dijon mustard, dried thyme, dried basil, and red pepper flakes if using. Bring to a gentle simmer, then add the heavy cream and stir well. Simmer 4–6 minutes, stirring often, until slightly thickened and it coats the back of a spoon.
- Lower the heat. Stir in the grated Parmesan a little at a time until melted and smooth. Add chopped parsley and chives. Taste and adjust salt and pepper. Thin with a splash of broth if needed, or simmer a bit longer to thicken.
- Slice the cooked chicken or leave whole and nestle it back into the skillet with the green beans and sauce. Spoon sauce over the chicken and let everything simmer on low for 2–3 minutes until warmed through.
- Fluff the steamed rice and season to taste. Serve the chicken and green beans over rice, spooning plenty of creamy herb sauce on top. Garnish with extra herbs or Parmesan if desired.
Notes
Approximate per serving (1/4 of recipe, including rice): 720 calories; fat 37 g; saturated fat 18 g; carbohydrates 48 g; fiber 4 g; sugars 7 g; protein 47 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Leave a Reply