Herb Cream Chicken, Rice & Green Beans Plate
A comforting and flavorful dinner plate featuring tender chicken breasts simmered in a rich herb cream sauce, served with fluffy rice and lightly sautéed green beans. This meal balances creamy, savory flavors with fresh vegetables, making it perfect for a satisfying lunch or dinner. The herbs add fragrance while the cream sauce keeps the chicken juicy and delicious.
Recipe Time
Step
Time
Prep Time
10 minutes
Cooking Time
25 minutes
Total Time
35 minutes
Servings
2–3 servings
Ingredients
For the Herb Cream Chicken
2 boneless chicken breasts
1 tbsp olive oil or butter
3 garlic cloves (minced)
1 cup cooking cream or heavy cream
½ cup chicken broth
1 tsp dried oregano
1 tsp dried thyme
½ tsp black pepper
½ tsp salt
¼ cup grated parmesan cheese (optional but recommended)
1 tbsp fresh parsley (chopped)
For the Rice
1 cup basmati rice
2 cups water
¼ tsp salt
1 tsp (optional)
For the Green Beans
1½ cups fresh green beans (trimmed)
1 tsp olive oil
1 garlic clove (minced)
Pinch salt and pepper
Instructions
Cook the Rice
Rinse the basmati rice under cold water.
In a pot, add rice, water, and salt.
Bring to a boil, then reduce heat and cover.
Simmer for 12–15 minutes until rice is tender.
Fluff with a fork and add butter if desired.
Prepare the Chicken
Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat.
Cook chicken 5–6 minutes per side until golden and cooked through.
Remove chicken from pan and set aside.
Make the Herb Cream Sauce
In the same skillet, sauté garlic for 30 seconds.
Add chicken broth and scrape the pan for flavor.
Pour in cream and stir well.
Add oregano, thyme, and black pepper.
Simmer 3–4 minutes until slightly thickened.
Stir in parmesan cheese and parsley.
Combine Chicken with Sauce
Return the chicken to the skillet.
Spoon sauce over the chicken.
Simmer 3–5 minutes so the chicken absorbs the flavor.
Cook the Green Beans
Heat olive oil in a small pan.
Add garlic and sauté briefly.
Add green beans and cook 4–5 minutes until tender but crisp.
Season with salt and pepper.
Assemble the Plate
Place a portion of fluffy rice on the plate.
Add the herb cream chicken and spoon extra sauce on top.
Serve with garlic green beans on the side.
Nutritional Information (Approx. per serving)
Nutrient
Amount
Calories
520 kcal
Protein
38 g
Carbohydrates
42 g
Fat
22 g
Fiber
4 g
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work great and are even juicier. Cooking time may increase by 2–3 minutes.
2. Can I make the sauce lighter?
You can replace heavy cream with half-and-half or milk, though the sauce will be thinner.
3. What herbs work best?
Thyme, oregano, rosemary, parsley, or Italian seasoning all work well.
4. Can I add vegetables to the sauce?
Yes. Mushrooms, spinach, or broccoli pair nicely with the herb cream sauce.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Serving Tip:
Add a squeeze of fresh lemon juice over the chicken before serving to brighten the creamy herb flavors.
If you want, I can also give:
Restaurant-style plating version of this dish
A healthier low-calorie version of this recipe
10 similar chicken plate recipes like this one.