Ultimate Grilled Chicken with Herb Cream Sauce over Rice and Green Beans
Juicy, perfectly grilled chicken is served over fluffy rice and tender green beans, then topped with a rich, lemony herb cream sauce. This dish strikes the perfect balance of creamy comfort and light Mediterranean freshness — ideal for an elegant weeknight dinner or weekend indulgence.
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or thighs)
1 ½ tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
½ tsp dried oregano
½ tsp thyme or basil
Salt & black pepper to taste
For the Herb Cream Sauce
1 tbsp olive oil
2 garlic cloves, minced
½ cup low-sodium chicken broth
½ cup light cream or half-and-half
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, chopped
1 tbsp fresh dill or basil, chopped
1 tbsp grated Parmesan
Salt & pepper, to taste
For the Rice
1 cup cooked basmati or jasmine rice
1 tbsp olive oil
1 garlic clove, minced
Salt, to taste
For the Green Beans
200 g (about 2 cups) green beans, trimmed
1 tsp olive oil
Salt & pepper to taste
Optional: squeeze of lemon juice
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Coat the chicken and let marinate for 15–30 minutes (or up to 2 hours for deeper flavor).
2.Grill or Pan-Sear the Chicken:
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 4–5 minutes per side (depending on thickness) until golden and cooked through (internal temp 165°F / 74°C).
Set aside and cover loosely with foil to rest.
3. Prepare the Green Beans
Steam or blanch green beans for 3–4 minutes until bright and tender-crisp.
Toss with olive oil, salt, pepper, and a squeeze of lemon juice. Set aside.
4. Make the Herb Cream Sauce
In the same pan used for chicken, lower heat to medium and add olive oil .
Saute garlic for 30 seconds until fragrant.
Stir in chicken broth and let simmer 1–2 minutes, scraping up brown bits.
Add cream, lemon juice, zest, and Parmesan (if using).
Simmer for 2–3 minutes until slightly thickened.
Stir in parsley and dill or basil. Season with salt and pepper to taste.
5. Prepare the Garlic Rice
Heat olive oil or butter in a small pan.
Add minced garlic and saute until fragrant.
Stir in cooked rice and season lightly with salt.
Fluff and keep warm.
6. Assemble the Dish
Spoon garlic rice onto a plate or bowl.
Top with grilled chicken slices.
Pour creamy herb sauce generously over the chicken.
Add a side of green beans and garnish with fresh herbs or lemon slices.
Notes & Tips
Add spinach or sun-dried tomatoes to the sauce for a richer Mediterranean twist.
To lighten the dish, replace cream with Greek yogurt (stir off heat to prevent curdling).
Air fry or roast the green beans for a crispy texture.
The sauce thickens as it cools — thin with a splash of broth if needed.
Frequently Asked Questions
Q: Can I use dried herbs instead of fresh?
Yes — use half the amount since dried herbs are more concentrated.
Q: Can this be meal prepped?
Absolutely. Store chicken, rice, and green beans separately. Add the sauce right before serving.
Q: How can I make this dairy-free?
Use coconut milk instead of cream and skip the Parmesan for a dairy-free option.
Nutritional Information
Calories: 530 kcal
Protein: 38 g
Carbohydrates: 42 g
Fat: 20 g
Fiber: 4 g