Creamy Pepper Chicken with Rice, Green Beans & Cornbread is the definition of a hearty, satisfying dinner. This dish brings together tender chicken coated in a rich, peppery cream sauce, fluffy rice to soak up every bit of flavor, crisp green beans for freshness, and warm cornbread for a classic Southern-inspired finish. It is a balanced meal that feels both comforting and nourishing.
Why You’ll Love This Recipe
Creamy Pepper Chicken with Rice, Green Beans & Cornbread offers a full plate of flavor and texture. The creamy sauce contrasts perfectly with the tender chicken and fluffy rice.
It is a practical meal that can be prepared for weeknight dinners or weekend gatherings. Each component complements the others, creating a balanced and filling dish.
Another reason to appreciate this recipe is its versatility. You can adjust the spice level, swap vegetables, or use different grains while maintaining the comforting essence of the meal.
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Creamy Pepper Chicken with Rice, Green Beans & Cornbread: A Complete Comfort Meal
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender chicken simmered in a rich and creamy black pepper sauce, served over fluffy rice with seasoned green beans and warm cornbread. A comforting Southern-inspired family dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked white rice
- 2 cups fresh green beans, trimmed
- 1 tbsp butter (for green beans)
- 1/2 tsp salt (for green beans)
- Prepared cornbread (for serving)
Instructions
- Season chicken with salt, black pepper, and garlic powder.
- Heat olive oil in a skillet over medium heat. Cook chicken 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and whisk in flour. Cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth, stirring constantly to prevent lumps.
- Add heavy cream and simmer until sauce thickens.
- Return chicken to skillet and simmer for 5 minutes until coated in creamy pepper sauce.
- Meanwhile, steam green beans until tender-crisp, then toss with butter and salt.
- Serve chicken and sauce over warm rice with green beans and cornbread on the side.
Notes
- Adjust black pepper for desired spice level.
- Use half-and-half for a lighter sauce.
- Ensure chicken reaches 165°F (74°C) internal temperature.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless skinless chicken breasts or thighs
Provide the protein base and absorb the creamy sauce beautifully.
Salt
Enhances overall flavor.
Black pepper
Creates the signature peppery taste of the sauce.
Olive oil
Used for searing the chicken.
Butter
Adds richness to the sauce.
Garlic cloves (minced)
Infuse the sauce with savory aroma.
Chicken broth
Forms the base of the creamy sauce.
Heavy cream
Creates the rich and smooth texture.
Onion powder
Adds depth without overpowering.
Paprika (optional)
Introduces subtle warmth.
White rice
Serves as a soft, neutral base.
Green beans (fresh or frozen)
Provide color, texture, and nutritional balance.
Cornbread mix or homemade cornbread ingredients
Complete the meal with a warm, slightly sweet side.
Directions
Season the chicken on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken until golden on both sides and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté minced garlic until fragrant.
Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream, onion powder, paprika if using, and additional black pepper. Simmer until slightly thickened.
Return the chicken to the skillet and spoon sauce over the top. Simmer for 5–7 minutes until fully coated and heated through.
Meanwhile, cook rice according to package instructions.
Steam or sauté green beans until tender-crisp.
Prepare cornbread according to package or recipe instructions and bake until golden.
Serve the creamy pepper chicken over rice, with green beans and cornbread on the side.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: About 45 minutes
Storage/reheating
Store leftover chicken, rice, and green beans in separate airtight containers in the refrigerator for up to four days.
Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a small splash of broth if the sauce thickens too much.
Cornbread can be reheated in the oven at 160°C (320°F) for 5–8 minutes.
Freezing is possible for the chicken and rice for up to one month.
Variations and Customizations
Creamy Pepper Chicken with Rice, Green Beans & Cornbread can be easily adapted. For a lighter version, substitute half-and-half for heavy cream.
I have experimented with adding mushrooms to the sauce, which introduced additional texture and flavor.
You can swap white rice for brown rice or mashed potatoes. For extra heat, add cracked black pepper or a pinch of red pepper flakes.
If you prefer a sharper flavor, stir in a small amount of grated Parmesan cheese into the sauce.
Green beans can be replaced with roasted broccoli or asparagus for variation.
Nutrition and Dietary Info
Approximate values per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 720 kcal |
| Protein | 38 g |
| Carbohydrates | 65 g |
| Fat | 34 g |
| Saturated Fat | 15 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Season Generously
Pepper is the defining flavor; adjust carefully.
Simmer Gently
Avoid boiling the cream sauce to prevent separation.
Cook Rice Fluffily
Fluff rice with a fork for light texture.
Serve Immediately
The sauce is best when freshly prepared and creamy.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs provide additional flavor and tenderness.
How do I thicken the sauce?
Allow it to simmer longer or add a small cornstarch slurry.
Can I make it ahead of time?
Yes, prepare components separately and reheat before serving.
Is this meal freezer-friendly?
The chicken and rice freeze well; cornbread is best fresh.
Can I use milk instead of cream?
Milk may result in a thinner sauce; adjust accordingly.
What can I serve instead of cornbread?
Dinner rolls or biscuits are suitable alternatives.
Conclusion
Creamy Pepper Chicken with Rice, Green Beans & Cornbread is a complete and comforting meal that brings warmth and satisfaction to the table. With tender chicken in a rich sauce and balanced sides, it is ideal for family dinners or cozy evenings at home. Simple yet flavorful, this dish is sure to become a regular favorite.
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