why make this recipe
This dish cooks fast and feeds a few people. It mixes simple flavors—garlic, herbs, butter—with chicken, potatoes, green beans and rice. You get a full plate with protein, starch and veg. It works for a weeknight meal or a relaxed weekend dinner.
introduction
This recipe is easy and clear. You cook rice, parboil potatoes, blanch green beans, sear chicken, and make a quick garlic butter sauce. The steps keep textures right: soft rice, tender potatoes, crisp green beans and juicy chicken. If you like simple rice ideas, try a comfort side like Cheesy Chicken and Rice for more inspiration.
how to make Garlic Herb Chicken with Potatoes, Green Beans & Rice
Follow the Directions section below step by step. Work in this order: cook rice first, handle potatoes and beans next, sear chicken last so it stays hot and juicy. Use the same skillet for the sauce and potatoes so you keep flavor. If you prefer roasted vegetables, you can use ideas from Balsamic Roasted Mushrooms with Herby Kale & Mashed Potatoes to vary your veg.
Ingredients :
2 large chicken breasts (boneless, skinless), 4 garlic cloves, minced, 2 tbsp unsalted butter, 1 tbsp olive oil, 500g baby potatoes, halved or quartered, 1 tsp dried Italian herbs (or mix of oregano, thyme, parsley), Salt & black pepper, to taste, 2 tbsp fresh parsley, chopped (for garnish), 1 cup uncooked basmati or jasmine rice, 200g green beans, trimmed, 1/2 red bell pepper, thinly sliced
Directions :
Cook the rice according to package instructions. Fluff and set aside. Parboil potatoes in salted water for 10 minutes until just tender. Drain. Blanch green beans by boiling or steaming for 3–4 minutes, then shock in cold water to retain color. Sauté green beans with sliced red pepper in a bit of olive oil for 2–3 minutes and set aside. Season the chicken with salt, pepper, and half the dried herbs. Sear chicken in a skillet over medium-high heat with olive oil for 6–7 minutes per side until golden and cooked through. Remove from heat and let rest before slicing. In the same skillet, melt butter and add garlic and remaining herbs, sautéing for 1 minute. Toss in the cooked potatoes until well coated and golden. In a serving tray, arrange sliced chicken, potatoes, sautéed green beans with peppers, and cooked rice. Drizzle any remaining pan sauce over everything. Garnish with fresh parsley before serving.
how to serve Garlic Herb Chicken with Potatoes, Green Beans & Rice
Slice the chicken and place it over the rice. Put potatoes and green beans on the side. Spoon any pan sauce over the chicken and potatoes. Sprinkle chopped parsley for color. Serve hot on plates or on one large tray for sharing.
how to store Garlic Herb Chicken with Potatoes, Green Beans & Rice
Cool the food to room temperature for no more than two hours. Store in airtight containers in the fridge for up to 3–4 days. Reheat in a skillet over medium heat or in the oven until hot. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Garlic Herb Chicken with Potatoes, Green Beans & Rice
- Pat chicken dry before seasoning so it sears well.
- Don’t skip resting the chicken; it keeps juices inside.
- Use a firm rice like basmati or jasmine for good texture.
- Parboil potatoes so they finish in the skillet and get a golden crust.
- Shock the green beans in cold water to keep them bright green.
- For a heartier side, you can serve this with a bean dish like this simple chili recipe with beans to add more protein.
variation (if any)
- Swap chicken breasts for thighs if you want more flavor and a bit more fat.
- Use baby carrots or asparagus instead of green beans.
- Add lemon zest to the garlic butter for a fresh note.
- Roast the potatoes in the oven instead of pan-tossing for a crisper result.
FAQs
Q: Can I use frozen green beans?
A: Yes. Thaw and pat dry, then sauté a bit longer until warmed through.
Q: How do I know the chicken is done?
A: Cut into the thickest part; juices should run clear and meat should not be pink. Or use a meat thermometer: 165°F (74°C).
Q: Can I make this ahead for meal prep?
A: Yes. Cook everything and store in separate containers. Reheat gently so chicken stays moist.
Q: Can I use other herbs?
A: Yes. Fresh thyme, rosemary, or basil work well. Use about 1 tbsp fresh herbs instead of dried.
Conclusion
If you like one-pan style meals with chicken, potatoes and veggies, you may also enjoy this similar recipe: Sheet Pan Chicken, Potatoes and Green Beans – Creme De La Crumb.
Garlic Herb Chicken with Potatoes, Green Beans & Rice
Ingredients
Method
- Cook the rice according to package instructions. Fluff and set aside.
- Parboil potatoes in salted water for 10 minutes until just tender. Drain.
- Blanch green beans by boiling or steaming for 3–4 minutes, then shock in cold water to retain color.
- Sauté green beans with sliced red pepper in a bit of olive oil for 2–3 minutes and set aside.
- Season the chicken with salt, pepper, and half the dried herbs.
- Sear chicken in a skillet over medium-high heat with olive oil for 6–7 minutes per side until golden and cooked through.
- Remove from heat and let rest before slicing.
- In the same skillet, melt butter and add garlic and remaining herbs, sautéing for 1 minute.
- Toss in the cooked potatoes until well coated and golden.
- In a serving tray, arrange sliced chicken, potatoes, sautéed green beans with peppers, and cooked rice.
- Drizzle any remaining pan sauce over everything.
- Garnish with fresh parsley before serving.