why make this recipe
This meal is simple, creamy, and full of garlic taste. It gives protein, rice for comfort, and green beans for color and crunch. It cooks fast and fills the plate. If you like one-pan dinners like creamy smothered chicken and rice, you will enjoy this one too.
introduction
This recipe makes a creamy garlic sauce over seared chicken. You serve it with white rice and steamed green beans. The steps are easy. The sauce is rich but not heavy. You can make it on a weeknight or for a simple weekend meal.
how to make Ultimate Creamy Garlic Chicken with Rice & Green Beans
Start by seasoning and searing the chicken. Then make the sauce in the same skillet so it keeps flavor. Slice the chicken and return it to the sauce to stay moist. If you want a cheesier feel, see a similar idea like cheesy chicken and rice for more inspiration.
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt & black pepper to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 150 ml heavy cream
- 1 tsp Dijon mustard
- 1 tbsp capers, drained (optional)
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1 cup cooked white rice
- 150g steamed green beans
Directions :
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high. Sear the chicken breasts for 5–6 minutes per side until golden and cooked through. Remove and let rest.
- In the same skillet, melt butter. Add garlic and shallots; sauté for 1–2 minutes until fragrant.
- Stir in cream, mustard, and capers. Let it simmer for 3–4 minutes until slightly thickened.
- Add lemon juice and chopped parsley, stir well, then return sliced chicken to the pan to coat in the sauce.
- Plate the chicken with warm white rice and steamed green beans. Spoon over the creamy sauce and garnish with extra parsley.
how to serve Ultimate Creamy Garlic Chicken with Rice & Green Beans
Slice the chicken and place it on a bed of hot rice. Put the green beans on the side. Spoon the sauce over the chicken and rice. Add extra parsley or a lemon wedge if you like. Serve hot.
how to store Ultimate Creamy Garlic Chicken with Rice & Green Beans
Cool leftover food to room temperature within two hours. Store in airtight containers. Keep in the fridge for 3–4 days. Reheat gently on the stove or in a microwave until hot. For longer storage, freeze without the green beans for up to 2 months.
tips to make Ultimate Creamy Garlic Chicken with Rice & Green Beans
- Pat the chicken dry so it browns well.
- Do not overcook the chicken; use a meat thermometer for 165°F (74°C).
- Let the chicken rest 5 minutes before slicing to keep juices.
- Simmer the sauce until it slightly thickens, not too thin.
- For meal planning, pair this with other easy dinners like a chili recipe with beans on another night.
variation (if any)
- Add mushrooms to the sauce for more texture.
- Swap heavy cream for half-and-half for a lighter sauce (it will be thinner).
- Use chicken thighs instead of breasts for more fat and flavor.
- Skip capers if you do not like their briny taste.
FAQs
Q: Can I use frozen green beans?
A: Yes. Thaw and steam or sauté them until hot and tender.
Q: Can I use low-fat cream?
A: You can use half-and-half but the sauce will be thinner and less rich.
Q: How do I make the sauce thicker?
A: Simmer it a bit longer to reduce. Or mix 1 tsp cornstarch with 1 tbsp cold water and stir into the sauce while simmering.
Q: Can I make this gluten-free?
A: Yes. All listed ingredients are naturally gluten-free. Check labels on mustard and capers to be sure.
Q: Can I cook rice in the same pan?
A: This recipe uses cooked rice. For one-pot version, cook rice separately or follow a one-pot chicken and rice recipe.
Conclusion
If you want another take on creamy garlic chicken, check this version: Creamy Garlic Chicken – The Cozy Cook.
Ultimate Creamy Garlic Chicken with Rice & Green Beans
Ingredients
Method
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high. Sear the chicken breasts for 5–6 minutes per side until golden and cooked through. Remove and let rest.
- In the same skillet, melt butter. Add garlic and shallots; sauté for 1–2 minutes until fragrant.
- Stir in cream, mustard, and capers. Let it simmer for 3–4 minutes until slightly thickened.
- Add lemon juice and chopped parsley, stir well, then return sliced chicken to the pan to coat in the sauce.
- Slice the chicken and place it on a bed of hot rice. Put the green beans on the side.
- Spoon the sauce over the chicken and rice. Add extra parsley or a lemon wedge if you like. Serve hot.