Creamy Herb Chicken with Green Beans Steamed Rice tastes rich, garlicky, and comforting with bright pops of fresh herbs and crisp-tender veggies. It fits busy weeknights or casual dinner guests and lands on the table in about 40 minutes. I cook this on repeat when I want something cozy that still feels a little fancy without wrecking my sink or my sanity.
Why Creamy Herb Chicken with Green Beans Steamed Rice Is Worth It
This recipe gives you juicy chicken, creamy herb sauce, fresh green beans, and fluffy steamed rice in one skillet-plus-pot situation. You get restaurant flavor with simple grocery store ingredients and very little fuss.
The creamy herb sauce clings to the rice and green beans, so every bite tastes balanced and satisfying. Kids usually love it, adults ask for seconds, and it reheats like a champ.
“This Creamy Herb Chicken with Green Beans Steamed Rice tastes like a weeknight version of a cozy bistro dinner, and my whole family licks their plates clean. ★★★★★”
Ingredients You Need
Chicken and Marinade
- 1.5 pounds boneless skinless chicken breasts
- Slice them in half horizontally for quicker, more even cooking.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning or dried thyme + oregano mix
- 1 tablespoon olive oil
Green Beans and Aromatics
- 12 ounces fresh green beans, trimmed
- Use pre-trimmed bagged beans to save time.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- ½ teaspoon crushed red pepper flakes
- Optional, but it adds a gentle kick.
Creamy Herb Sauce
- 1 cup low sodium chicken broth
- I like Better Than Bouillon mixed with water for strong flavor.
- 1 cup heavy cream
- Use half and half for a lighter sauce, though it thickens a bit less.
- 1 teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- Use real Parmesan, not the green can, for best melt and flavor.
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- Swap in dried herbs if needed: use 1 teaspoon each instead of tablespoons.
- Juice of ½ lemon
- Salt and pepper to taste
Steamed Rice
- 1.5 cups long grain white rice, rinsed
- Jasmine rice works especially well with the creamy herb chicken.
- 3 cups water or chicken broth
- ½ teaspoon salt
Pantry Shortcuts
- Use jarred minced garlic if you need to move fast.
- Use frozen steam-in-bag green beans if fresh ones look sad.
- Use pre-cooked microwaveable rice pouches when you need a true 20 minute dinner.
Equipment List
- Large skillet or sauté pan with high sides
- Medium saucepan with lid for rice
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs for flipping chicken
Quick Tips & substitutions
- Pat the chicken dry so it browns nicely and does not steam.
- Slice thick chicken breasts into cutlets so they cook evenly and stay juicy.
- Brown the chicken well; that color means flavor in the final sauce.
- Use half and half instead of heavy cream for a lighter sauce; simmer a bit longer to thicken.
- Swap green beans with broccoli florets or asparagus pieces if that fits what you have.
- Use leftover cooked rice from the fridge; reheat it with a splash of broth while the sauce simmers.
- Stir the Parmesan off the heat to avoid clumping or grainy texture.
- Taste the sauce before serving and adjust salt, pepper, and lemon juice so it pops.
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 in so it coats evenly.
Step 2: Start the rice
Rinse the rice under cold water until the water runs mostly clear. Add rice, water or broth, and salt to a saucepan. Bring it to a gentle boil, then lower the heat, cover, and simmer for 15 minutes. Turn off the heat and let it sit covered while you finish the chicken and sauce.
Step 3: Brown the chicken
Heat a large skillet over medium high heat and add olive oil and 1 tablespoon butter. When the butter foams, lay the chicken pieces in a single layer. Sear each side for 4 to 5 minutes until the chicken turns golden and cooks through. Move the chicken to a plate and tent loosely with foil.
Step 4: Sauté the aromatics and green beans
Lower the heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the diced onion and cook 3 to 4 minutes until it softens and turns lightly golden. Stir in the garlic and crushed red pepper flakes and cook 30 seconds until fragrant.
Add the green beans to the skillet and toss them in the onion and garlic mixture. Cook 3 to 5 minutes, stirring often, until the beans turn bright green and just start to soften. Keep them a little crisp, since they will cook more in the sauce.
Step 5: Build the creamy herb sauce
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let the broth simmer for 2 to 3 minutes so it reduces slightly. Stir in the heavy cream and Dijon mustard and bring the mixture back to a gentle simmer.
Lower the heat so the sauce bubbles softly. Simmer 4 to 6 minutes, stirring now and then, until the sauce thickens enough to coat the back of a spoon. Turn off the heat and stir in the Parmesan cheese until it melts smoothly into the sauce.
Step 6: Add herbs and finish the chicken
Stir the chopped parsley, chives, and basil into the sauce. Squeeze in the lemon juice and taste the sauce. Add more salt, pepper, or lemon juice if you want a brighter flavor.
Nestle the browned chicken back into the skillet, along with any juices from the plate. Spoon the creamy herb sauce and green beans over the chicken. Warm everything together over low heat for 2 to 3 minutes so the flavors meld.
Step 7: Fluff the rice and serve
Uncover the rice and fluff it gently with a fork. Spoon a bed of steamed rice onto each plate. Top with a piece of creamy herb chicken, a generous scoop of green beans, and plenty of sauce. Sprinkle with extra herbs if you have them and serve hot.
Recipe Variations
- Gluten free: Use gluten free chicken broth and check labels on Dijon and Parmesan.
- Low carb: Skip the rice and serve the creamy herb chicken and green beans over cauliflower rice or zucchini noodles.
- Dairy light: Use half and half instead of heavy cream and reduce the Parmesan to ¼ cup.
- Extra veggies: Add sliced mushrooms or baby spinach to the skillet with the green beans.
- Spicy: Double the crushed red pepper flakes or add a pinch of cayenne.
- Extra protein: Stir in cooked chickpeas or white beans to bulk up the sauce.
Ways to Serve Creamy Herb Chicken with Green Beans Steamed Rice
- Spoon extra creamy herb sauce over the rice so it soaks in like a gravy.
- Add a simple side salad with crunchy lettuce, cucumber, and a lemony vinaigrette.
- Serve with sliced fresh tomatoes and cucumbers for a cool contrast.
- Pair with sparkling water, iced tea, or citrus infused water for a refreshing drink.
- Pack leftovers in divided containers with rice on one side and chicken with green beans on the other.
Storage Success
Cool the Creamy Herb Chicken with Green Beans Steamed Rice to room temperature before you pack it up. Store chicken, sauce, and green beans together in an airtight container and keep the rice in a separate container so it does not soak up every drop of sauce. Refrigerate for up to 3 to 4 days and reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. Freeze portions for up to 2 months and thaw overnight in the fridge before reheating.
Creamy Herb Chicken with Green Beans Steamed Rice
Ingredients
Instructions
- Pat the chicken breasts 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 so it coats evenly.
- Rinse the rice under cold water until the water runs mostly clear. Add the rice, water or broth, and salt to a medium saucepan. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit covered while you prepare the chicken and sauce.
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. When the butter foams, lay the chicken pieces in a single layer in the skillet. Sear for 4 to 5 minutes per side, until golden and cooked through. Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium and add the remaining 1 tablespoon butter to the skillet. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened and lightly golden. Stir in the minced garlic and crushed red pepper flakes (if using) and cook for about 30 seconds until fragrant.
- Add the green beans to the skillet and toss to coat in the onion and garlic mixture. Cook for 3 to 5 minutes, stirring frequently, until the beans are bright green and just beginning to soften. Keep them a bit crisp, as they will cook more in the sauce.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to reduce slightly. Stir in the heavy cream and Dijon mustard and bring the mixture back to a gentle simmer.
- Lower the heat so the sauce bubbles softly. Simmer for 4 to 6 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Turn off the heat and stir in the grated Parmesan cheese until it melts smoothly into the sauce.
- Stir in the chopped parsley, chives, and basil. Add the lemon juice and taste the sauce, adjusting with additional salt, pepper, or lemon if needed. Nestle the seared chicken back into the skillet with any accumulated juices. Spoon the creamy herb sauce and green beans over the chicken and warm everything together over low heat for 2 to 3 minutes.
- Uncover the rice and fluff gently with a fork. To serve, spoon a bed of steamed rice onto each plate. Top with a piece of creamy herb chicken and a generous portion of green beans, then ladle plenty of sauce over the top. Serve hot, garnished with extra herbs if desired.
Notes
Approximate per serving (1/4 of recipe, including rice): 720 calories; fat 37 g; saturated fat 18 g; carbohydrates 54 g; fiber 3 g; sugars 6 g; protein 42 g; sodium 930 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
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