Ingredients
Scale
- 2 large boneless, skinless chicken breasts (or 4 small cutlets)
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp paprika
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half & half)
- 1/3 cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional)
- 1 tsp Italian seasoning or mix of basil, oregano & thyme
- 1/2 tsp lemon juice (optional)
- 1 cup jasmine or basmati rice
- 2 cups green beans, trimmed
- Salt, pepper, olive oil for sautéing or steaming
Instructions
- Cook rice according to package directions and set aside.
- Pat chicken dry and season with garlic powder, thyme, basil, paprika, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat to medium. Sauté garlic 30 seconds. Add chicken broth to deglaze. Stir in cream, Parmesan, mustard (if using), and Italian seasoning. Simmer 3–5 minutes until slightly thickened. Add lemon juice if desired.
- Return chicken to skillet and spoon sauce over top. Simmer 2–3 minutes.
- Steam or sauté green beans until tender. Season lightly.
- Serve chicken over rice with sauce and green beans on the side.
Notes
- Swap cream for Greek yogurt for a lighter version.
- Add mushrooms or spinach to the sauce for extra texture.
- Make dairy-free using coconut cream and nutritional yeast.
- Leftovers are great for next-day lunches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American