This easy creamy chicken and green bean on rice is a new family favorite. The creamy sauce on rice is super comforting, and the stirfried green beans are a tasty way to eat more vegetables.
While this creamy chicken and green bean on rice wasn’t a one pan meal, I did only use one pan if you don’t count the rice cooker. Who is counting? First I stirfried the green beans with some minced garlic. Then using the same pan, I added more garlic and browned the chicken. Then using the same pan, with the garlicky chicken juices and all, I added butter and made roux and then cream sauce. The browned chicken was then returned to the pan of sauce and simmered until done.
Creamy sauces on rice is one of my favorite comfort foods and I usually end up over eating. So to cut back on calories, I used skinless chicken thighs even though it would be more flavorful and juicy with skin on and bone-in. All three toddlers finished their plates and two kiddos even got seconds so I say this dish gets to go on the regular dinner rotation 🙂
serves 4 to 6
- 3 cups rice
Garlic Green Beans
- 1 lb trimmed green beans
- 1 tbls minced garlic
- 1 tbls oil
- 1 tsp chicken bouillon dissolved in 1 tbls chicken broth
Creamy Chicken (Sauce adapted from food.com)
- 2 lbs chicken (cut of your choice)
- 2 cloves crushed garlic
- 3 tbls butter
- 4 tbls flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 tsp onion powder
- salt and pepper to taste
- Wash and cook rice and place in bottom of serving dish. I cooked two cups of rice with one cup of quinoa instead to add a whole grain to the meal.
- Stir fry green beans: heat pan, add oil and minced garlic. When oil is hot and garlic is fragrant, add green beans and stir to coat beans in oil. Let pan fry over medium high heat for 2 minutes then add season chicken broth and cover with lid and steam until pan is almost dry, approximately 5 minutes.
- Add garlic green beans on top of rice.
- Add crushed garlic to pan and brown chicken, approximately 8 minutes per side.
- Set aside browned chicken. Lower heat and add butter to pan. After it melts, blend in flour, onion powder, salt and pepper until mixture is smooth and even. Pour in chicken stock, turn up heat and stir until smooth and boiling.
- Return chicken to pan, add heavy cream, cover pan and lower heat. Simmer until chicken is no longer pink inside, approximately 20 minutes for boneless, and longer for bone-in.
So what do you think? Would you give this recipe a try?