Pan-Seared Chicken with Creamy Herb Sauce, Rice & Green Beans
A comforting, restaurant-style meal made at home! This dish features juicy pan-seared chicken breast topped with a rich creamy herb sauce, served with fluffy rice and tender green beans. It’s balanced, flavorful, and perfect for a complete lunch or dinner.
Description
Pan-Seared Chicken with Creamy Herb Sauce is a delicious one-pan chicken dish with a smooth, garlicky herb cream sauce. The chicken is golden on the outside and tender inside, paired with simple steamed rice and lightly sautéed green beans for a nutritious and satisfying meal.
Flavor Profile: Creamy, savory, garlicky, and mildly herby
Difficulty Level: Easy–Medium
Best For: Family dinner, meal prep, special home meals
Preparation & Cooking Time
Task
Time
Preparation Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Ingredients
For the Chicken
2 large chicken breasts (halved lengthwise or 4 thin fillets)
1 tsp salt
½ tsp black pepper
1 tsp paprika
2 tbsp olive oil
For the Creamy Herb Sauce
1 tbsp olive oil
3 cloves garlic (minced)
1 cup fresh cream or heavy cream
½ cup chicken broth (optional but recommended)
1 tsp dried oregano or Italian herbs
1 tsp dried parsley (or fresh chopped parsley)
¼ cup grated parmesan cheese (optional)
Salt and pepper to taste
For the Rice
1 cup basmati or long-grain rice
2 cups water
½ tsp salt
For Green Beans
250g fresh green beans (trimmed)
1 tbsp olive oil
Pinch of salt and pepper
Step-by-Step Instructions
Cook the Rice
Wash rice until water runs clear.
Boil water with salt, add rice.
Cover and cook on low heat for 12–15 minutes.
Fluff and set aside.
Prepare the Chicken
Season chicken with salt, pepper, and paprika.
Heat olive oil in a pan over medium heat.
Cook chicken 5–6 minutes per side until golden and fully cooked.
Remove and set aside.
Make the Creamy Herb Sauce
In the same pan, melt butter.
Add garlic and sauté until fragrant (30 seconds).
Pour in cream and chicken broth.
Add oregano, parsley, salt, and pepper.
Simmer 3–4 minutes until slightly thick.
Stir in parmesan (optional).
Return chicken to the pan and coat with sauce.
Cook Green Beans
Add green beans, salt, and pepper.
Sauté 5–7 minutes until tender but crisp.
Assemble & Serve
Place rice on a plate.
Top with creamy herb chicken.
Serve with green beans on the side.
Spoon extra sauce over the chicken.
Serving Suggestions
Serve with lemon wedges for freshness
Add chili flakes for heat
Pair with salad or garlic bread
Great for meal prep lunches
Pro Tips
Pound chicken evenly for faster cooking
Don’t overcrowd the pan for a good sear
Use fresh herbs for stronger flavor
Add mushrooms to the sauce for extra richness
Questions & Answers
Q1: Can I use chicken thighs instead of breast?
Yes! Boneless thighs are juicier and work perfectly. Adjust cooking time slightly.
Q2: Can I make the sauce lighter?
Use half-and-half or milk instead of heavy cream (sauce will be thinner).
Q3: How do I know chicken is fully cooked?
Internal temperature should reach 75°C (165°F), or juices run clear.
Q4: Can I store leftovers?
Yes. Store in an airtight container in the fridge for up to 3 days.
Q5: Can I freeze it?
The chicken freezes well, but cream sauce may slightly change texture when reheated.