Ingredients (Serves 4)

• 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 shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

Equipment

• 9×13-inch baking dish
• Large skillet
• Mixing bowl
• Aluminum foil (optional)

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish with butter or cooking spray.

Step 2: Prepare the Green Beans

1. Bring a pot of salted water to a boil.
2. Blanch green beans for 3–4 minutes.
3. Drain and immediately rinse with cold water.
4. Set aside.

Step 3: Season the Chicken

1. Pat chicken breasts dry.
2. Season both sides with salt, pepper, and thyme.

Step 4: Sear the Chicken

1. Melt butter in a skillet over medium-high heat.
2. Sear chicken for 2–3 minutes per side until lightly golden.
3. The chicken does not need to be fully cooked yet.

Step 5: Make the Cream Sauce

1. In a bowl, combine:
   • Heavy cream
   • Sour cream
   • Minced garlic
   • Half of the mozzarella cheese
2. Stir until smooth.

Step 6: Assemble

1. Arrange green beans in the baking dish.
2. Place chicken breasts on top.
3. Pour cream mixture evenly over everything.
4. Sprinkle remaining mozzarella cheese over the top.

Step 7: Bake

1. Bake uncovered for 30–35 minutes.
2. Chicken should reach an internal temperature of 165°F (74°C).
3. For extra browning, broil for 2–3 minutes at the end.

Step 8: Rest and Serve

1. Let rest for 5 minutes.
2. Serve with the creamy sauce spooned over the chicken and green beans.

Estimated Nutrition Information

Per serving (1 chicken breast plus sauce and green beans):

Values are estimates and vary by ingredient brands and portion sizes.

Recipe Variations

Add Mushrooms

Sauté 1 cup sliced mushrooms and add to the casserole.

Make It Cheesy

Use a blend of mozzarella and Parmesan.

Add Bacon

Mix in 6–8 cooked, crumbled bacon slices before baking.

Lower-Carb Version

The recipe is already relatively low in carbohydrates. Use full-fat dairy and avoid added starches.

Lighter Version

Substitute:

• Half-and-half for heavy cream
• Light sour cream
• Reduced-fat mozzarella

Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: 350°F (175°C) for 15–20 minutes.
• Microwave: 1–2 minutes per serving.

Frequently Asked Questions

Q: Can I use frozen green beans?

A: Yes. Thaw and drain them first to avoid excess water in the casserole.

Q: Can I use chicken thighs instead?

A: Absolutely. Boneless skinless thighs work well and often stay juicier.

Q: Why blanch the green beans?

A: Blanching helps them stay bright green and prevents them from becoming overly soft during baking.

Q: Can I make it ahead?

A: Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready.

Q: What sides go well with this dish?

A: Mashed potatoes, rice, roasted vegetables, dinner rolls, or a simple green salad.

Q: How do I know the chicken is done?

A: Use a meat thermometer. The thickest part should read 165°F (74°C).

Q: Can I add more vegetables?

A: Yes. Broccoli, mushrooms, cauliflower, spinach, and asparagus all work well.

Q: Is this recipe gluten-free?

A: Generally yes, but check labels on the sour cream, cheese, and seasonings to ensure they contain no gluten-containing additives.

Q: Can I use another cheese?

A: Yes. Monterey Jack, provolone, Swiss, Gruyère, or Parmesan are excellent alternatives.

Q: What makes this taste similar to a steakhouse side dish?

A: The combination of heavy cream, garlic, butter, and melted cheese creates the rich, indulgent flavor often associated with steakhouse-style casseroles.