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