Creamy Herb Chicken with Green Beans Steamed Rice tastes rich, garlicky, and buttery with bright pops of fresh herbs and crisp-tender veggies in every bite. It suits busy home cooks who want a cozy, restaurant-style chicken dinner on the table in about 40 minutes. I cook some version of this on repeat when my family starts “hinting” that they miss my Sunday dinners on a random Tuesday night.
Easy Creamy Herb Chicken with Green Beans Steamed Rice
This recipe gives you juicy chicken, a velvety herb cream sauce, tender green beans, and fluffy steamed rice in one skillet-style meal. You get comfort food vibes without a heavy, fussy process or a sink full of dishes.
The creamy herb sauce clings to the rice and vegetables, so every forkful tastes balanced and satisfying. You can keep the flavors kid friendly or punchy and garlicky for adults with just a few tweaks.
“This Creamy Herb Chicken with Green Beans Steamed Rice tastes like a cozy restaurant dinner that secretly comes together on a weeknight schedule.” ★★★★★
Ingredients You’ll Need
Chicken and Marinade
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces
- Thighs stay juicier and forgive overcooking a bit more.
- 1 tablespoon olive oil
- 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
- ½ teaspoon smoked paprika for gentle depth
Creamy Herb Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon all purpose flour
- 1 cup low sodium chicken broth
- Boxed broth works great; I like Kitchen Basics or Swanson.
- 1 cup heavy cream
- Use half and half for a lighter version, but the sauce thickens a bit less.
- ½ cup grated Parmesan cheese
- Pre grated in a tub works in a pinch, but fresh grated melts smoother.
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
- ½ teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Pinch of red pepper flakes, optional for gentle heat
- Juice of ½ lemon, to brighten the sauce at the end
Green Beans
- 12 ounces fresh green beans, trimmed and cut into 1 to 2 inch pieces
- Use frozen whole green beans if needed; thaw and pat dry before cooking.
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Steamed Rice
- 1.5 cups long grain white rice, rinsed until water runs mostly clear
- Jasmine rice gives a fragrant touch and fluffy texture.
- 3 cups water or low sodium chicken broth for extra flavor
- ½ teaspoon salt
- 1 teaspoon butter or neutral oil
Optional Garnishes
- Extra chopped fresh parsley or basil
- Lemon wedges
- Extra grated Parmesan
Pantry Shortcuts and Substitutions
- Use rotisserie chicken, shredded, and stir it into the sauce near the end if you want to skip raw chicken.
- Swap green beans with broccoli florets or asparagus pieces; adjust cook time so they stay crisp tender.
- Use light cream cheese (2 to 3 tablespoons) plus milk if you do not have heavy cream; whisk until smooth.
- Use a garlic and herb seasoning blend if you do not want to measure separate dried herbs.
Helpful Equipment
- Large deep skillet or wide Dutch oven
- Medium saucepan with lid for the rice
- Cutting board and sharp chef’s knife
- Wooden spoon or silicone spatula
- Whisk
- Measuring cups and spoons
Tips & Tricks
- Pat the chicken dry before seasoning so it browns instead of steaming.
- Cut chicken pieces roughly the same size so they cook evenly.
- Brown the chicken in batches if your pan feels crowded; color on the chicken adds flavor to the sauce.
- Use medium heat for the cream sauce so it thickens gently and does not scorch.
- Add the Parmesan off the heat and whisk until smooth to avoid grainy sauce.
- Keep green beans crisp tender by cooking them just until bright green, then finish them in the sauce.
- Rinse the rice until the water runs mostly clear; this step keeps the grains fluffy instead of sticky.
- Taste and adjust salt and lemon at the very end; the Parmesan and broth already bring some salt.
- Use a nonstick skillet if cheese tends to stick on you; it makes cleanup easier.
- Double the rice if you cook for big appetites; the sauce tastes amazing spooned over leftovers.
How to Make Creamy Herb Chicken with Green Beans Steamed Rice
1: Season and Sear the Chicken
Place the chicken pieces in a bowl and toss with olive oil, salt, pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika. Heat a large skillet over medium high heat and drizzle in a bit of olive oil. Add chicken in a single layer and sear 3 to 4 minutes per side until golden and cooked through, working in two batches if needed. Transfer the cooked chicken to a plate and keep it nearby.
2: Cook the Green Beans
In the same skillet, lower the heat to medium and add a splash of oil if the pan looks dry. Add the green beans, salt, and pepper, then sauté 4 to 6 minutes until they turn bright green and crisp tender. Stir often and scrape up any browned bits from the chicken. Move the green beans to the plate with the chicken.
3: Build the Aromatic Base
Add butter and olive oil to the skillet and let the butter melt. Stir in the diced onion and cook 4 to 5 minutes until the onion turns soft and lightly golden around the edges. Add the minced garlic and cook about 30 seconds until it smells fragrant and toasty. Sprinkle the flour over the onions and garlic and stir for 1 minute to coat everything.
4: Make the Creamy Herb Sauce
Slowly pour in the chicken broth while you whisk and scrape the bottom of the pan to loosen any bits. Add the heavy cream and keep whisking until the mixture looks smooth and slightly thick. Stir in Dijon mustard, thyme, parsley, basil, red pepper flakes if using, salt, and pepper. Let the sauce simmer on low heat for 3 to 5 minutes until it coats the back of a spoon.
5: Add Cheese and Brighten the Flavor
Turn the heat to low and stir in the grated Parmesan cheese until it melts and the sauce turns silky. Squeeze in the lemon juice and taste the sauce. Adjust salt, pepper, or lemon to suit your taste; the sauce should taste rich, herby, and slightly tangy. If the sauce feels too thick, splash in a bit more broth or cream until it reaches your favorite consistency.
6: Return Chicken and Green Beans to the Pan
Add the cooked chicken and green beans back into the skillet with the sauce. Stir gently so every piece gets coated in the creamy herb mixture. Let everything simmer together for 3 to 4 minutes so the flavors mingle and the chicken warms through. Turn off the heat and sprinkle extra fresh herbs over the top if you have them.
7: Cook the Steamed Rice
While the chicken cooks, rinse the rice under cool water, swishing with your hand, until the water runs mostly clear. Add the rice, water or broth, salt, and butter to a medium saucepan and bring it to a gentle boil over medium heat. Once it boils, lower the heat to the smallest simmer, cover with a tight lid, and cook 15 minutes without lifting the lid. Turn off the heat and let the rice sit covered for 5 to 10 minutes, then fluff with a fork.
What to Serve with Creamy Herb Chicken
This Creamy Herb Chicken with Green Beans Steamed Rice already covers protein, veggies, and starch, so you only need a simple side. I like a crisp green salad with a light vinaigrette to balance the richness of the sauce. Garlic bread or warm dinner rolls also taste great, especially for scooping up extra sauce. For drinks, serve sparkling water with lemon, iced tea, or a light fruit spritzer.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Keep the rice in a separate container from the chicken and sauce if possible so it stays fluffy.
- Freeze the chicken and sauce (without rice) in freezer safe containers for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over low heat with a splash of broth or milk, or use the microwave in short bursts, stirring between each, until hot and creamy again.
Creamy Herb Chicken with Green Beans and Steamed Rice
Ingredients
Instructions
- In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover tightly, and simmer for 15–18 minutes until the water is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
- Bring a pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until crisp-tender and bright green.
- Drain the beans and transfer to a bowl of ice water to stop the cooking, then drain well.
- In a skillet over medium heat, warm the olive oil, then add the green beans, salt, and pepper. Toss for 2–3 minutes until heated through and lightly coated. Set aside.
- Pat the chicken breasts dry and season on both sides with salt, black pepper, and garlic powder.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and tent with foil.
- In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 30–60 seconds until fragrant, stirring constantly to avoid burning.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Stir in the heavy cream, dijon mustard (if using), and dried Italian herb blend. Simmer gently for 3–5 minutes, stirring often, until the sauce thickens slightly.
- Return the chicken breasts to the skillet, spooning the creamy herb sauce over them. Simmer for another 2–3 minutes to warm through and let the flavors meld.
- Stir in the fresh parsley and chives just before serving. Adjust salt and pepper to taste.
- Spoon steamed rice onto plates, add a portion of green beans, and place a chicken breast on top or alongside.
- Drizzle extra creamy herb sauce over the chicken and rice. Serve warm.
Notes
Approximate per serving (1 chicken breast with sauce, 1/4 of the rice, and 1/4 of the green beans): 620 calories; fat 28 g; saturated fat 13 g; carbohydrates 50 g; fiber 3 g; sugars 4 g; protein 42 g; sodium 880 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.