Creamy Herb Chicken with Green Beans Steamed Rice

Creamy Herb Chicken with Green Beans Steamed Rice tastes rich and savory with bright lemon and lots of fresh herb aroma, plus tender green beans that snap just right. It suits busy cooks who want a weeknight chicken recipe that feels cozy and a little fancy, with a total time of about 35 minutes. I first made this after a long farmers market run, and the parsley practically begged to join the party.

Why Creamy Herb Chicken with Green Beans Steamed Rice Is Worth It

Creamy Herb Chicken with Green Beans Steamed Rice brings silky garlic parmesan sauce, juicy chicken, and crisp-tender beans together over fluffy jasmine rice. You get a balanced plate in one skillet and one pot, and cleanup stays friendly.

My kids asked for seconds and I barely got leftovers for lunch, which counts as a small victory in my house. ★★★★★

Ingredients You Need

• Chicken

  • 1.5 pounds boneless skinless chicken thighs or breasts, patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika or smoked paprika
  • 2 tablespoons olive oil, plus 1 tablespoon butter for extra richness
  • Shortcut: use rotisserie chicken and skip searing, then warm it in the sauce at the end

• Sauce

  • 3 garlic cloves, minced (jarred minced garlic works in a pinch)
  • 3/4 cup low-sodium chicken broth or stock (I like Better Than Bouillon mixed with water)
  • 3/4 cup heavy cream
    • Lighter swap: 3/4 cup half-and-half mixed with 2 teaspoons cornstarch
    • Dairy-free: full-fat coconut milk
  • 1 teaspoon Dijon mustard
  • 1/3 cup finely grated Parmesan or Grana Padano
  • Zest of 1/2 lemon and 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Optional: 1 teaspoon chopped dill or tarragon, pinch red pepper flakes

• Green beans

  • 12 ounces green beans, trimmed
  • 1 tablespoon olive oil or a knob of butter
  • Pinch salt and pepper

• Steamed rice

  • 1 cup jasmine rice, rinsed
  • 1 1/4 cups water for jasmine rice or 1 1/2 cups for standard long-grain
  • 1/2 teaspoon kosher salt
  • 1 teaspoon butter or a splash of oil

• Equipment

  • Large skillet or sauté pan, 12-inch
  • Medium saucepan with lid or a rice cooker
  • Tongs, wooden spoon, measuring cups and spoons
  • Cutting board, chef’s knife, microplane or zester

Quick Tips & substitutions

• Pat chicken dry so it browns instead of steams.
• Use cutlets for even cooking, or gently pound breasts to 1/2 inch thick.
• Start the rice first so everything finishes together.
• Blanch green beans in the skillet with a splash of water, then sauté to finish.
• Thicken a thin sauce by simmering 2 to 3 minutes or whisking in a cornstarch slurry.
• Swap heavy cream with evaporated milk if you want fewer calories and good body.
• Use dried herbs if needed: 1 teaspoon dried parsley, 1/2 teaspoon dried dill, and 1/2 teaspoon dried tarragon.
• Gluten-free works easily if you pick a GF Dijon and broth.
• Toss in baby spinach at the end for extra greens that wilt fast.
• Stir in a spoon of pesto for instant herb depth when fresh herbs run low.

How to Make Creamy Herb Chicken with Green Beans Steamed Rice

Rinse and start the rice (18 minutes)

• Rinse jasmine rice until water runs mostly clear. Add rice, water, salt, and butter to a saucepan, bring to a simmer, cover, and cook on low for 12 minutes. Rest off heat, covered, for 5 minutes, then fluff.

Season and sear the chicken (8 to 10 minutes)

• Mix salt, pepper, garlic powder, and paprika, then coat the chicken on both sides. Heat oil and butter in a large skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until golden and juices run clear, then transfer to a plate.

Cook the green beans (4 to 5 minutes)

• Add green beans to the same skillet with a splash of water. Cover and steam 2 minutes, uncover, then sauté with a little oil, salt, and pepper until crisp-tender. Transfer beans to the plate with chicken.

Build the creamy herb sauce (6 to 8 minutes)

• Lower heat to medium. Sauté garlic 30 seconds in the remaining fat. Pour in broth and scrape up browned bits. Stir in cream, Dijon, and Parmesan until smooth and lightly thick. Add lemon zest, lemon juice, parsley, chives, and thyme. Taste and add salt, pepper, or a pinch of red pepper flakes.

Finish and serve (3 to 5 minutes)

• Return chicken and any juices to the skillet and spoon sauce over the top. Nestle beans in or keep them on the side. Simmer 2 minutes to heat through, then plate chicken, green beans, and steamed rice with extra herbs.

Variations

• Mushroom version: sauté 8 ounces sliced cremini after searing the chicken, then build the sauce.
• Bacon twist: crisp 2 slices chopped bacon, use the drippings to start the sauce, and crumble bacon on top.
• Sun-dried tomato: stir in 1/4 cup chopped oil-packed sun-dried tomatoes and a few torn basil leaves.
• Citrus swap: use orange zest and juice instead of lemon for a softer, sweet-acid finish.
• Herby ranch vibe: add 1 teaspoon dry ranch seasoning and extra dill.

Ways to Serve

• Add a squeeze of lemon and more chives over the plate.
• Pair with a crisp white wine like Sauvignon Blanc, or a cold seltzer with lime.
• Spoon extra sauce over the rice and beans so nothing feels left out.
• Serve with a simple tomato cucumber salad for freshness.

Storage

Cool leftovers within 1 hour and pack chicken, beans, rice, and sauce into airtight containers. Refrigerate for up to 4 days. Reheat gently on the stove with a splash of broth or water, or microwave in short bursts and stir so the sauce stays silky. Freeze chicken and sauce for up to 2 months, but keep the rice separate to maintain texture.

Ally Sanders

Creamy Herb Chicken with Green Beans Steamed Rice

Creamy Herb Chicken with Green Beans Steamed Rice is a rich, savory weeknight chicken dinner with a silky garlic-parmesan herb sauce, crisp-tender green beans, and fluffy jasmine rice, all ready in about 35 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Lunch

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs or breasts, patted dry
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika or smoked paprika
• 2 tablespoons olive oil
• 1 tablespoon butter

• 3 cloves garlic, minced
• 3/4 cup low-sodium chicken broth or stock
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/3 cup finely grated Parmesan or Grana Padano
• 1/2 lemon, zested
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped chives
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 teaspoon chopped dill or tarragon, optional
• 1 pinch red pepper flakes, optional

• 12 ounces green beans, trimmed
• 1 tablespoon olive oil or butter
• 1 pinch salt and pepper

• 1 cup jasmine rice, rinsed
• 1 1/4 cups water
• 1/2 teaspoon kosher salt
• 1 teaspoon butter or a splash of oil

Instructions

 

1. Rinse the jasmine rice under cold water until the water runs mostly clear.
2. Add the rice, water, salt, and butter to a medium saucepan. Bring to a simmer over medium heat.
3. Cover, reduce heat to low, and cook for about 12 minutes. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork.

1. In a small bowl, combine the kosher salt, black pepper, garlic powder, and paprika.
2. Season the chicken on both sides with the spice mixture.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Sear the chicken for 3 to 4 minutes per side, until golden and cooked through with juices running clear. Transfer the chicken to a plate and set aside.

1. Add the green beans to the same skillet and pour in a splash of water.
2. Cover and steam for about 2 minutes.
3. Uncover, add the olive oil or butter, season with a pinch of salt and pepper, and sauté until crisp-tender, 2 to 3 minutes more. Transfer the beans to the plate with the chicken.

1. Reduce the skillet heat to medium. Add the minced garlic and sauté for about 30 seconds in the remaining fat, just until fragrant.
2. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
3. Stir in the heavy cream and Dijon mustard and bring to a gentle simmer.
4. Add the grated Parmesan and stir until the sauce is smooth and lightly thickened.
5. Stir in the lemon zest, lemon juice, parsley, chives, thyme, and optional dill or tarragon and red pepper flakes. Taste and adjust seasoning with additional salt and pepper if needed.

1. Return the chicken and any accumulated juices to the skillet and spoon the sauce over the top.
2. Nestle the green beans into the sauce or keep them to the side, and simmer for 2 minutes to heat everything through.
3. Serve the creamy herb chicken and green beans over fluffed jasmine rice, spooning extra sauce over the top and garnishing with additional fresh herbs if desired.

Notes

Nutrition Information
Approximate per serving (4 servings): 720 calories; fat 42 g; saturated fat 19 g; carbohydrates 44 g; fiber 3 g; sugars 4 g; protein 45 g; sodium 880 mg. Values will vary based on specific ingredients, brands, and portion sizes.