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When I need something comforting yet quick after a long day, this Creamy Herb Chicken with Garlic Butter Sauce always hits the spot. The juicy golden chicken and velvety herb sauce create a restaurant-quality meal without much fuss, and paired with crisp green beans and fluffy rice, it is a complete dinner that feels special but is simple enough for any night.
The first time I made this I was amazed how just a bit of Parmesan and herbs turned basic chicken into something craveable and cozy We now reach for this on busy evenings and it always has us lingering at the table
Ingredients
- Chicken breasts: buying quality ones means juiciness in every bite if possible choose organic or air-chilled types
- Garlic powder: essential for deep flavor look for it fresh and aromatic not clumpy
- Dried thyme and basil: classic herb pairing for chicken check that your herbs are still fragrant for the best flavor
- Paprika: adds warmth to the chicken Smoked paprika works wonderfully if you like a woodsy depth
- Salt and pepper: always taste as you go for balanced seasoning
- Olive oil and butter: searing in a combo makes the chicken golden but keeps the flavor full-bodied
- Fresh garlic: nothing beats the aroma of just-minced cloves
- Chicken broth: use low-sodium and quality stock for best taste store-bought is fine but homemade is a treat
- Heavy cream or half and half: makes the signature creamy sauce use fresh cream for the smoothest finish
- Parmesan cheese: real Parmigiano Reggiano is a game changer always buy in a block and grate yourself
- Dijon mustard: completely optional but brightens the sauce and lends a subtle tang
- Italian seasoning or a custom blend of basil oregano thyme: fresh or dried both work
- Lemon juice: a fresh squeeze right at the end wakes up the whole sauce
- Jasmine or basmati rice: fluffy texture and light fragrance both varieties soak up the sauce beautifully
- Green beans: fresh makes all the difference look for firm and bright beans
- Extra salt pepper and olive oil: for the beans and rice
Step-by-Step Instructions
- Prepare the Rice:
- Start your rice first Rinse jasmine or basmati rice under cool water until the water runs clear then cook according to package directions Use just enough water to make it fluffy and not too soft Once cooked fluff with a fork and set aside covered
- Season and Sear the Chicken:
- Pat the chicken breasts completely dry using paper towels This helps the seasonings stick Mix garlic powder thyme basil paprika salt and pepper then rub all over the chicken Heat olive oil and butter in a wide skillet over medium high Once the pan is shimmering place the chicken breasts and let them cook untouched for about four to five minutes Do not move them around so a golden crust forms Flip and cook the other side until the internal temperature reaches 165 degrees and juices run clear Remove the chicken onto a plate and tent with foil
- Build the Creamy Herb Sauce:
- Reduce the skillet heat to medium and add minced garlic Stir constantly for thirty seconds just to release the aroma Pour in chicken broth and use a wooden spoon to scrape up any golden bits stuck to the pan that is the flavor base Stir in the cream or half and half grated Parmesan Dijon if using and Italian seasoning Let it bubble gently for about three to five minutes so it can thicken slightly If you want a touch more brightness add the lemon juice now Taste and adjust for seasoning
- Return Chicken and Simmer:
- Set the cooked chicken back into the skillet pushing it into the creamy sauce Spoon sauce over the top so every piece is coated Let it simmer gently for another two to three minutes This step melds the flavors together and keeps the chicken succulent
- Cook the Green Beans:
- While your sauce simmers quickly steam or sauté the trimmed green beans until they are vibrant green and just tender Season with a pinch of salt pepper and a little olive oil or a squeeze of lemon juice Keep them crisp for the best texture alongside your creamy chicken
- Serve it All Up:
- Mound the fragrant rice onto each plate Lay the creamy herb chicken on top and spoon plenty of extra sauce all over Place the green beans alongside and serve immediately while the sauce is hot and silky
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My favorite part is always the garlicky sauce Each time I make this for my family I remember teaching my little one to whisk together the cream and cheese for the first time Now she calls it magic sauce and always sneaks a taste
Storage Tips
This meal keeps well in the fridge for up to three days Store chicken and sauce together in an airtight container for easy reheating Rice and green beans can be kept separate to maintain texture When reheating do so gently over medium low heat with a splash of extra broth or cream to loosen the sauce and prevent drying out
Ingredient Substitutions
If you are out of heavy cream half and half or even full fat Greek yogurt works fine For cheese swap grated Gruyere for a nuttier flavor Boneless chicken thighs make this even juicier and mushrooms or spinach can be stirred into the sauce for extra veg If you are missing Dijon mustard a tiny bit of white wine or splash of lemon does the trick
Serving Suggestions
We love this on soft jasmine rice but it is equally good with pasta or creamy mashed potatoes Leftover sauce can be mopped up with crusty bread Sometimes I toss the green beans right into the sauce to make things easier or add roasted carrots for more color
Cultural Context
Creamy pan sauces are a staple in many European kitchens especially in French bistro fare You get the satisfaction of silky restaurant style flavor with quick home cooking The Dijon and herbs nod to classic Provençal combinations and simple green beans and rice create a meal inspired by both French and American comfort food
Frequently Asked Questions
- → What's the best way to ensure the chicken is cooked through?
Use a meat thermometer to check the internal temperature. The chicken should reach 165°F (74°C) to be considered fully cooked.
- → Can I use half-and-half instead of heavy cream?
Yes, for a lighter version, substitute half-and-half or even Greek yogurt for some of the heavy cream.
- → What other vegetables can I add to the sauce?
Consider adding mushrooms or spinach for extra nutrients and flavor. Sauté them with the garlic before adding the chicken broth.
- → I don't have Dijon mustard. Is there a substitute?
A pinch of dry mustard powder will work as a substitute for Dijon mustard.
- → How can I add a bit of spice to this dish?
Add a pinch of red pepper flakes to the sauce for a spicier kick.
- → What's the best way to cook the green beans?
You can either steam or sauté the green beans. Steaming is a healthier option, while sautéing can add a bit more flavor. Just be sure not to overcook them; they should still have a slight crispness.