Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 cups fresh green beans, trimmed
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup mozzarella cheese, shredded
- 2 garlic cloves, minced
- 1 tablespoon butter, melted
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional Flavor Boosters
- ¼ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ cup sautéed mushrooms
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Instant-read thermometer (recommended)
Instructions
Step 1: Prepare the Oven
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.
Step 2: Prepare the Green Beans
Wash and trim the green beans.
Spread them evenly across the bottom of the baking dish.
Step 3: Season the Chicken
Pat chicken breasts dry with paper towels.
Season both sides with:
- Salt
- Black pepper
- Thyme
Place chicken on top of the green beans.
Step 4: Make the Cream Sauce
In a medium bowl, combine:
- Heavy cream
- Sour cream
- Minced garlic
Whisk until smooth.
Pour the mixture evenly over the chicken and green beans.
Step 5: Add Cheese
Sprinkle mozzarella cheese evenly over the casserole.
If using Parmesan, sprinkle it over the mozzarella.
Drizzle melted butter across the top.
Step 6: Bake
Bake uncovered for 40–45 minutes.
The casserole is done when:
- Chicken reaches 165°F (74°C) internally.
- Cheese is bubbly and lightly browned.
- Sauce is thickened.
Step 7: Rest and Serve
Allow the casserole to rest for 5–10 minutes before serving.
Serve with:
- Rice
- Mashed potatoes
- Crusty bread
- Side salad
Nutrition Information
Approximate per serving (1 of 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 590 |
| Protein | 52 g |
| Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Cholesterol | 195 mg |
| Sodium | 740 mg |
| Calcium | 260 mg |
Nutrition values are estimates and vary by ingredients used.
Allergen Information
This recipe contains:
- Milk/Dairy (heavy cream, sour cream, mozzarella, butter)
This recipe does not typically contain:
- Peanuts
- Tree nuts
- Eggs
- Soy
- Fish
- Shellfish
- Wheat/Gluten
Always check ingredient labels for cross-contamination if allergies are a concern.
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze for up to 2 months.
Reheating
- Oven: 350°F (175°C) for 15–20 minutes.
- Microwave: 1–2 minutes per serving.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay extra juicy. Bake until they reach 165°F (74°C).
Q: Can I use frozen green beans?
Yes. Thaw and drain them first to avoid excess water in the casserole.
Q: Can I make this ahead?
Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready.
Q: What cheese works besides mozzarella?
Try:
- Monterey Jack
- Provolone
- Cheddar
- Gruyère
- Parmesan
Q: Why is my sauce thin?
The casserole may need a few extra minutes of baking. Letting it rest after baking also helps the sauce thicken.
Q: Can I add vegetables?
Absolutely. Good additions include:
- Mushrooms
- Broccoli
- Spinach
- Asparagus
- Bell peppers
Q: Is this recipe low-carb?
Yes. With only about 7 g of carbohydrates per serving, it fits many low-carb eating plans.
Q: How do I know when the chicken is done?
Use a meat thermometer. The thickest part of the chicken should read 165°F (74°C).
Tips for Best Results
- Use room-temperature cream and sour cream for a smoother sauce.
- Pat chicken dry before seasoning.
- Freshly grate cheese for better melting.
- Avoid overcooking the chicken.
- Let the casserole rest before serving to allow the sauce to set.