If you are looking for an easy chicken dinner that feels comforting without being overly heavy or complicated, this Creamy Herb Chicken with Green Beans & Steamed Rice is an excellent choice. Golden chicken cutlets are served with crisp-tender green beans and fluffy rice, all finished with a creamy garlic-Parmesan sauce flavored with fresh parsley, chives, basil, Dijon mustard, and lemon.
This recipe uses 1½ pounds chicken breasts, 12 ounces green beans, chicken broth, heavy cream, Parmesan, fresh herbs, and 1½ cups long-grain rice, and is designed to come together in about 40 minutes.
This meal works particularly well for family dinners because everything is familiar and satisfying: juicy chicken, creamy sauce, vegetables, and rice. The fresh herbs and lemon keep the Parmesan cream sauce bright enough that it does not feel overwhelmingly rich.
Why You’ll Love This Creamy Herb Chicken with Green Beans & Steamed Rice
The chicken is sliced into thinner cutlets so it cooks quickly and evenly while developing a flavorful golden crust.
Fresh green beans cook directly in the skillet with onions and garlic, allowing them to pick up plenty of flavor without becoming mushy.
The sauce combines chicken broth, cream, Parmesan, Dijon, herbs, and lemon for a balance of savory richness and freshness.
Steamed rice makes the perfect base because it absorbs the creamy herb sauce.
The original recipe also suggests broccoli or asparagus as alternatives to green beans and half-and-half as a lighter replacement for heavy cream.
Ingredients
For the Herb Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Green Beans
- 12 ounces fresh green beans, trimmed
- 1 small yellow onion, finely diced
- 4 garlic cloves, finely minced
- 1 tablespoon unsalted butter
- ½ teaspoon crushed red pepper flakes, optional
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Creamy Herb Parmesan Sauce
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
- Juice of ½ lemon
- ½ teaspoon freshly ground black pepper
- Salt to taste
These ingredients closely follow the core combination used in the linked recipe.
For the Steamed Rice
- 1½ cups long-grain white rice or jasmine rice
- 3 cups water or low-sodium chicken broth
- ½ teaspoon salt
Optional Garnishes
- Fresh parsley
- Fresh chives
- Fresh basil
- Extra Parmesan
- Lemon wedges
- Freshly cracked black pepper
How to Make Creamy Herb Chicken with Green Beans & Steamed Rice
1. Prepare the Chicken
Pat the chicken breasts thoroughly dry with paper towels.
If the breasts are thick, slice them horizontally through the center to create thinner cutlets.
This gives you more surface area for browning and helps the chicken cook evenly.
2. Season the Chicken
Combine:
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Italian seasoning
Season both sides of each chicken cutlet.
Drizzle lightly with olive oil and rub the seasonings across the surface.
3. Rinse the Rice
Place the rice in a fine-mesh strainer.
Rinse under cool running water until the water becomes mostly clear.
Draining away some surface starch helps produce fluffier individual grains.
4. Start the Steamed Rice
Place the rice in a medium saucepan.
Add:
- 3 cups water or chicken broth
- ½ teaspoon salt
Bring to a gentle boil.
5. Cover and Cook
Reduce the heat to low.
Cover with a tight-fitting lid.
Cook for approximately 15 minutes, or according to the instructions for your specific rice.
The linked recipe likewise cooks the rice covered for about 15 minutes before allowing it to rest.
6. Rest the Rice
Turn off the heat.
Keep the lid on and let the rice sit while you prepare the chicken.
Do not repeatedly lift the lid.
7. Heat the Chicken Skillet
Place a large skillet over medium-high heat.
Add:
- 1 tablespoon olive oil
- 1 tablespoon butter
Allow the skillet to become hot.
8. Add the Chicken
Arrange the chicken cutlets in a single layer.
Avoid overcrowding the skillet.
Cook in batches if necessary.
9. Sear the First Side
Cook without moving for approximately 4–5 minutes.
You want a well-developed golden surface.
10. Flip
Turn the chicken.
Cook for another 4–5 minutes, depending on thickness.
11. Check Doneness
Chicken should reach 165°F (74°C) in the thickest part.
Remove it promptly once cooked so it remains juicy.
12. Transfer to a Plate
Place the chicken on a clean plate.
Tent loosely with foil while you prepare the vegetables and sauce.
13. Reduce the Heat
Lower the skillet heat to medium.
Keep the flavorful browned bits in the pan.
14. Add Butter
Add the remaining tablespoon of butter.
15. Cook the Onion
Add the diced onion.
Cook for approximately 3–4 minutes, stirring frequently.
The onion should soften and begin developing a little color.
16. Add Garlic
Stir in the minced garlic.
Add red pepper flakes if using.
Cook for approximately 30 seconds.
17. Add the Green Beans
Add the trimmed green beans.
Season lightly with salt and pepper.
18. Sauté Until Bright Green
Cook for approximately 3–5 minutes, tossing frequently.
The beans should become bright green and begin softening while retaining some bite.
Keeping them slightly firm at this stage is useful because they will continue cooking in the sauce.
19. Add Chicken Broth
Pour the chicken broth into the skillet.
Use a wooden spoon to scrape the browned chicken bits from the bottom.
These browned bits add excellent savory flavor.
20. Reduce Briefly
Let the broth simmer for approximately 2–3 minutes.
21. Add Heavy Cream
Pour in the heavy cream.
Stir gently.
22. Add Dijon
Whisk in the Dijon mustard.
Dijon adds a subtle tang that helps balance the richness of the cream.
23. Simmer Gently
Reduce the heat to medium-low.
Let the sauce simmer gently for approximately 4–6 minutes.
It should begin thickening enough to lightly coat the back of a spoon.
Avoid a hard boil.
24. Lower the Heat
Reduce the heat to very low or briefly remove the skillet from the burner.
25. Add Parmesan
Gradually add the freshly grated Parmesan.
Stir continuously until the cheese melts into the sauce.
Adding Parmesan over gentler heat helps maintain a smoother texture.
26. Add Fresh Herbs
Stir in:
- Parsley
- Chives
- Basil
Fresh herbs are one of the defining features of the linked version.
27. Add Lemon
Squeeze in the juice of half a lemon.
Stir well.
28. Taste the Sauce
Taste before adding additional salt.
Parmesan and broth can already contribute significant seasoning.
Add more pepper or lemon juice if needed.
29. Return the Chicken
Place the chicken cutlets back into the skillet.
Pour any juices from the resting plate into the sauce as well.
30. Spoon Over the Sauce
Spoon the creamy herb sauce over the chicken.
Arrange green beans around the pieces.
31. Warm Gently
Cook over low heat for approximately 2–3 minutes.
This gives the chicken time to warm through and absorb some of the sauce without becoming overcooked.
32. Fluff the Rice
Remove the lid from the rice.
Fluff gently with a fork.
Do not mash or aggressively stir it.
33. Build the Plates
Spoon a generous bed of steamed rice onto each plate.
34. Add the Chicken
Place a chicken cutlet over or alongside the rice.
35. Add Green Beans
Spoon the creamy green beans around the chicken.
36. Add Plenty of Sauce
Drizzle the creamy herb Parmesan sauce generously over the chicken and rice.
37. Garnish
Finish with:
- Fresh parsley
- Chives
- Basil
- Parmesan
- Black pepper
38. Serve
Serve immediately while the sauce is creamy and the chicken is juicy.
What to Serve With Creamy Herb Chicken
Because this recipe already includes chicken, rice, and green beans, it makes a complete meal on its own.
If you want additional sides, try:
- Garlic bread
- Parmesan breadsticks
- Caesar salad
- Garden salad
- Tomato cucumber salad
- Roasted asparagus
- Roasted broccoli
A crisp salad with lemon vinaigrette works particularly well because its acidity balances the cream sauce.
Tips for the Best Creamy Herb Chicken
Slice Thick Chicken Breasts
Very thick breasts can cook unevenly.
Turning them into thinner cutlets makes cooking faster and more predictable.
Pat the Chicken Dry
Dry chicken browns instead of steaming.
Use a Hot Skillet
Give the pan enough time to heat before adding chicken.
Don’t Crowd the Pan
Crowding lowers the skillet temperature and prevents proper browning.
Don’t Overcook the Green Beans
The best texture is crisp-tender rather than soft and mushy.
Use Freshly Grated Parmesan
It generally melts more smoothly into cream sauces.
Lower the Heat Before Adding Parmesan
Excessive heat can cause dairy-based sauces to become grainy or separate.
Keep the Sauce Gently Simmering
A soft simmer is enough to reduce and thicken it.
Add Lemon Near the End
Fresh lemon juice keeps its bright flavor when added close to serving.
Use Fresh Herbs When Possible
Parsley, basil, and chives give this creamy sauce a noticeably fresher character.
Easy Recipe Variations
Creamy Herb Chicken with Broccoli
Replace the green beans with 3–4 cups broccoli florets.
Lightly steam or sauté them before finishing in the sauce.
Creamy Herb Chicken with Asparagus
Replace the green beans with chopped asparagus.
Cook just until crisp-tender.
Mushroom Herb Chicken
Add 8 ounces sliced mushrooms after removing the chicken.
Cook until deeply browned before adding the onions and garlic.
Spinach Herb Chicken
Stir 3 cups baby spinach into the sauce near the end.
Cook only until wilted.
Sun-Dried Tomato Herb Chicken
Add ½ cup chopped sun-dried tomatoes for extra tangy flavor.
Spicy Creamy Herb Chicken
Increase the red pepper flakes or add a pinch of cayenne.
Lighter Creamy Herb Chicken
Replace the heavy cream with half-and-half.
The source also offers this substitution, noting that the sauce may require a little longer to thicken.
Low-Carb Version
Skip the steamed rice.
Serve with:
- Cauliflower rice
- Zucchini noodles
- Extra green beans
- Roasted vegetables
How to Store Leftovers
Allow leftovers to cool before transferring them to airtight containers.
For best results, keep the rice separate from the chicken and cream sauce.
Refrigerate for up to 3–4 days. The linked recipe gives the same refrigeration window.
Reheating on the Stovetop
Place the chicken, beans, and sauce in a skillet over low heat.
Add a small splash of:
- Chicken broth
- Milk
- Cream
Cover and warm gently.
Avoid rapidly boiling the sauce.
Reheating the Rice
Sprinkle the rice lightly with water.
Cover and microwave until steaming hot.
Fluff before serving.
Reheating in the Microwave
Microwave chicken and sauce in short intervals.
Stir the sauce when possible and avoid overheating the chicken.
Freezing
The linked recipe suggests freezing portions for up to approximately 2 months, although cream sauces can change slightly in texture once frozen and reheated.
For best results:
- Cool completely.
- Store in freezer-safe containers.
- Keep rice separate when possible.
- Thaw overnight in the refrigerator.
- Reheat gently with a splash of broth or cream.
Frequently Asked Questions
Can I use chicken thighs?
Yes.
Boneless, skinless chicken thighs work very well.
Cook them to 165°F (74°C).
Can I use frozen green beans?
Yes.
You can use frozen green beans, although fresh generally gives the best crisp-tender texture.
The linked recipe specifically suggests frozen steam-in-bag beans as a convenient shortcut.
Can I use leftover rice?
Absolutely.
Warm leftover rice with a small splash of broth or water.
This is also one of the shortcuts suggested by the original recipe.
Can I use half-and-half instead of heavy cream?
Yes.
The sauce will be somewhat lighter and may require additional simmering to thicken.
Why did my Parmesan sauce become grainy?
The heat was probably too high when the cheese was added.
Reduce or turn off the heat before gradually stirring in Parmesan.
Can I make this without rice?
Yes.
Serve the chicken with mashed potatoes, cauliflower rice, pasta, or crusty bread.
Can I make it ahead?
Yes.
You can cook the chicken and sauce in advance and refrigerate them.
For the best texture, prepare fresh rice when serving or store cooked rice separately.
Can I add more vegetables?
Absolutely.
Mushrooms, spinach, asparagus, broccoli, peas, and zucchini all work well.
Final Thoughts
This Creamy Herb Chicken with Green Beans & Steamed Rice combines golden chicken cutlets, crisp-tender green beans, fluffy rice, garlic, Parmesan, cream, Dijon mustard, lemon, and fresh herbs in one satisfying family dinner.
The linked recipe centers on a simple technique: cook the rice separately, sear the seasoned chicken, sauté green beans with onion and garlic, build a cream sauce in the same skillet, finish it with Parmesan and fresh herbs, and return the chicken briefly before serving.
The key is keeping the chicken juicy, leaving the green beans slightly crisp, and adding the Parmesan over gentle heat so the creamy herb sauce stays smooth. Spoon plenty of that sauce over the steamed rice for a comforting dinner that is creamy and savory while still tasting fresh from the herbs and lemon.