Instructions:
Step 1 Season chicken breasts with salt, pepper, paprika, and garlic powder on both sides.
Step 2 Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes per side, or until golden brown and cooked through. Remove and set aside.
Step 3 In the same skillet, reduce heat to medium and add butter. Sauté minced garlic for 1 minute until fragrant.
Step 4 Pour in chicken broth and stir, scraping up any browned bits. Let simmer for 2 minutes.
Step 5 Add heavy cream, Dijon mustard (if using), parsley, and thyme. Simmer sauce for 3-5 minutes until slightly thickened.
Step 6 Return chicken to the pan and spoon sauce over the top. Simmer for another 2-3 minutes.
Step 7 Meanwhile, steam or blanch green beans until tender-crisp. Season with salt and pepper.
Step 8 Serve sliced chicken over a bed of white rice, topped with creamy garlic herb sauce and a side of green beans.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and sauce gently in a skillet or microwave. Rice and green beans can also be reheated in the microwave with a splash of water for freshness.
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