This is a copycat-style recipe inspired by the dish shown in your picture: tender, golden-baked chicken breasts with crisp-tender green beans in a rich garlic-herb cream sauce, topped with melted mozzarella cheese.
The image shows three ingredients at the bottom: 1 cup heavy cream, ½ cup sour cream, and 1 cup shredded mozzarella cheese. The complete recipe below fills in the other ingredients and cooking instructions. It is a homemade interpretation, not a verified official Ruth’s Chris Steak House recipe.
Prep time
15 minutes
Cook time
35–45 minutes
Servings
4 people
1. Full ingredients list
Shopping checklist
0/19 items
Chicken
4 boneless, skinless chicken breasts (about 1½–2 lb / 680–900 g)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried Italian herbs
¾ tsp salt, or to taste
½ tsp black pepper
Green beans
12–16 oz (340–450 g) fresh green beans, trimmed
1 tbsp butter or olive oil
2 cloves garlic, minced
Creamy sauce and cheese
1 cup heavy cream (240 ml)
½ cup sour cream (120 g)
1 cup shredded mozzarella cheese (about 100–115 g)
¼ cup grated Parmesan cheese (optional)
½ tsp dried thyme or Italian seasoning
¼ tsp black pepper
Salt to taste
2 tbsp chicken broth, if needed to thin the sauce
2. Step-by-step cooking instructions
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Step 1 — Season the chicken
Preheat your oven to 190°C / 375°F. Pat the chicken breasts dry. Mix the paprika, garlic powder, onion powder, Italian herbs, salt and pepper, then rub the mixture over both sides of the chicken.
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Step 2 — Brown the chicken
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for about 2–3 minutes per side until lightly golden. It does not need to be cooked through yet.
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Step 3 — Prepare the green beans
Melt the butter in the same pan. Add the green beans and minced garlic, and sauté for 3–4 minutes. If using mature green beans, blanch them in boiling water for 3–5 minutes first, then drain.
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Step 4 — Make the creamy sauce
In a bowl, whisk together the heavy cream, sour cream, mozzarella, optional Parmesan, thyme and black pepper. Taste and adjust the salt. If the mixture is very thick, add a little chicken broth.
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Step 5 — Assemble the casserole
Arrange the green beans in a lightly greased baking dish. Place the chicken on top and pour the creamy mixture around and over the chicken. Sprinkle a little extra mozzarella on top if desired.
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Step 6 — Bake until cooked through
Bake uncovered for approximately 25–35 minutes, depending on the thickness of the chicken. The chicken must reach an internal temperature of 74°C / 165°F at its thickest point. If you want a deeper golden top, broil for 1–2 minutes while watching closely.
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Step 7 — Rest and serve
Let the casserole rest for 5 minutes before serving. Spoon the creamy sauce over the chicken and serve the green beans alongside it.
3. Nutrition information
Estimated nutrition per serving, assuming the recipe serves four people and includes the optional Parmesan. Actual values vary with chicken size, cheese brand and cream fat content.
Estimated per serving (¼ of casserole)
Calories
600–750
kcal
Protein
50–65 g
Carbohydrates
10–16 g
Fat
35–50 g
Fiber
3–5 g
Sugar
4–7 g
Sodium
700–1,200 mg
Cholesterol
200–300 mg
These are broad estimates, not laboratory-tested values or exact dietary figures.
4. Allergy and dietary information
Dietary concern
Information
Nuts
No tree nuts or peanuts are included in the listed ingredients. Check product labels for cross-contact.
Dairy
Contains heavy cream, sour cream, mozzarella and optionally Parmesan.
Gluten
Naturally gluten-free when all packaged ingredients are verified gluten-free.
Eggs
No eggs are required in this recipe.
Soy
Not an intended ingredient, but check cheese, broth and seasoning labels.
Low-carb / keto
Can fit some low-carbohydrate diets; green beans contain carbohydrates, and the cream sauce is calorie-dense.
Vegetarian
No; chicken is the main ingredient.
Halal
Use chicken certified halal if required, and check the cheese ingredients and rennet source.
Important: If you have a severe food allergy, verify every product label and prevent cross-contact in your kitchen.
5. Frequently asked questions (Q&A)
Q1. Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and often remain juicier. They may need a different baking time depending on their size. Cook poultry to at least 74°C (165°F).
Q2. Can I use frozen green beans?
Yes. Thaw and drain them first to remove excess water. Add them directly to the casserole; they may become softer than fresh green beans.
Q3. Can I replace heavy cream?
Half-and-half can work, although the sauce will be thinner. For a lighter version, use reduced-fat cream or a suitable unsweetened cooking alternative. Avoid watery substitutes if you want a thick sauce.
Q4. Why did my sauce become watery?
Green beans may release water, or the chicken may release juices. Drain thawed beans, avoid adding too much broth, and bake uncovered. Let the casserole rest for 5 minutes before serving.
Q5. How do I get the golden-brown cheese topping?
Use low-moisture shredded mozzarella and broil briefly at the end. Watch closely because cheese can burn quickly.
Q6. Can I prepare it ahead of time?
Yes. Season the chicken, prepare the beans and mix the sauce in advance. Refrigerate the components separately or assemble and refrigerate promptly. Bake until the chicken reaches 74°C (165°F). Avoid leaving raw chicken at room temperature.
Q7. How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat to 74°C (165°F). For longer storage, freeze in suitable airtight containers.
Q8. Can I make it without sour cream?
Yes. Plain full-fat Greek yogurt can be substituted, preferably stirred into the sauce without overheating it. The texture and tanginess will be slightly different.
Q9. What can I serve with this chicken bake?
Try steamed rice, mashed potatoes, roasted potatoes, garlic bread or a fresh green salad. For a lower-carbohydrate meal, serve with extra green vegetables.
Q10. Can I cook everything in one pan?
Yes, if your skillet is oven-safe and large enough. Sear the chicken, sauté the beans, add the sauce and transfer the skillet to the oven. Make sure the pan is suitable for oven use.
6. Tips for the best result
For juicy chicken: Choose breasts of similar thickness. Pound thicker portions to an even thickness if necessary.
For extra flavor: Add a little Dijon mustard or a pinch of chili flakes to the sauce.
For a thicker sauce: Use less broth and avoid covering the baking dish.
For a richer topping: Combine mozzarella with Parmesan.
For food safety: Use a meat thermometer rather than relying only on color or cooking time.
7. Recipe card — save or print
Writing
Creamy Chicken and Green Bean Bake
Servings: 4
Prep: 15 minutes
Cook: 35–45 minutes
Oven: 190°C / 375°F
Ingredients
4 boneless, skinless chicken breasts
12–16 oz fresh green beans, trimmed
1 cup heavy cream
½ cup sour cream
1 cup shredded mozzarella cheese
¼ cup grated Parmesan (optional)
2 cloves garlic, minced
2 tbsp olive oil or butter
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp Italian herbs or thyme
¾ tsp salt, or to taste
½ tsp black pepper
2 tbsp chicken broth, if needed
Instructions
Preheat oven to 190°C / 375°F.
Season chicken with paprika, garlic powder, onion powder, Italian herbs, salt and pepper.
Sear chicken in olive oil for 2–3 minutes per side.
Sauté green beans with butter and minced garlic for 3–4 minutes.
Whisk heavy cream, sour cream, mozzarella, Parmesan, thyme and black pepper.
Arrange green beans and chicken in a greased baking dish. Pour the sauce over and around the chicken.
Bake uncovered for 25–35 minutes, or until the thickest part of each chicken breast reaches 74°C / 165°F.
Broil briefly for a golden cheese topping, if desired.
Rest for 5 minutes and serve.
Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days.
Allergens: Contains dairy. The listed recipe does not include nuts, gluten or eggs, but verify all ingredient labels and cross-contact risks.
Nutrition: Approximately 600–750 calories per serving; estimates vary with ingredient brands and portion sizes.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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