Chicken Breast and Green Beans is my answer to those crazy weeknights when everyone needs dinner fast but nobody wants takeout again. This one-pan meal takes about 30 minutes from start to finish, and the honey-soy glaze makes even picky eaters happy.
Table of Contents
Ingredients for Chicken Breast and Green Beans
The ingredient list here is refreshingly short, which is exactly what you need on busy nights. I always use fresh green beans when possible because they hold their texture better during cooking, but frozen work in a pinch. The honey-soy combination creates that perfect balance of sweet and savory that makes this dish so craveable.
- 1 tablespoon vegetable oil, plus 1 teaspoon (divided for cooking)
- 2 ½ cups green beans (trimmed and cut into 1-inch pieces) – I recommend fresh beans for the best texture
- 1 pound boneless, skinless chicken breasts (cut into 1-inch chunks)
- 2 teaspoons minced garlic (fresh is always best, but jarred works too)
- ¼ cup low-sodium chicken broth or water
- ¼ cup soy sauce (use low-sodium if you prefer less salt) – My preference is always low-sodium so I can control the seasoning
- 3 tablespoons honey (the real stuff, not corn syrup)
- 2 teaspoons cornstarch (for thickening the sauce) – In my experience, making a slurry with cold water first prevents lumps
- Salt and black pepper to taste – I usually add about ¼ teaspoon of each
Step-by-Step Instructions
I recommend having everything prepped and ready before you start cooking since this recipe moves quickly once you begin. In my experience, cutting the chicken into uniform pieces ensures even cooking throughout.
Step 1: Heat 1 teaspoon of oil in a large skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, stirring occasionally, until they’re bright green and crisp-tender. You want them to still have a bit of snap. Transfer the beans to a plate and cover with foil to keep them warm.
Step 2: Wipe the skillet clean with a paper towel and increase the heat to medium-high. Add the remaining tablespoon of oil. Season the chicken chunks generously with salt and pepper. Add the chicken to the hot pan in a single layer, working in batches if needed to avoid overcrowding. Cook for 3 to 4 minutes per side until golden brown with slight caramelization and the internal temperature reaches 165°F. The chicken should have nice seared edges.
Step 3: Add the minced garlic to the pan with the chicken and cook for just 30 seconds, stirring constantly. The garlic should become fragrant but not brown, as burnt garlic tastes bitter.
Step 4: Return the cooked green beans to the skillet with the chicken. Stir everything together and cook for 2 minutes to heat the beans through and let the flavors mingle.
Step 5: In a small bowl, whisk together the chicken broth, soy sauce, and honey until well combined. In a separate tiny bowl, mix the cornstarch with 1 tablespoon of cold water, stirring until completely smooth with no lumps visible.
Step 6: Pour the soy sauce mixture over the chicken and green beans. Let it cook for 30 seconds while stirring to coat everything evenly. Add the cornstarch slurry and stir constantly. Bring the mixture to a gentle boil and cook for 1 minute until the sauce thickens and coats the back of a spoon. The sauce will look glossy and cling to the chicken and beans beautifully.
Step 7: Remove from heat and serve immediately over rice or your favorite grain. The sauce will continue to thicken slightly as it sits.
Perfect Pairings for This Dish
Since this meal is light and fresh, it pairs wonderfully with hearty sides that soak up the delicious honey-soy sauce while adding substance to your plate.
Fluffy White Rice or Brown Rice: The perfect base for catching every drop of that sweet and savory sauce. Rice makes this feel like a complete meal and adds the carbs you need for energy. I usually make jasmine rice because the subtle floral notes complement the Asian-inspired flavors.
Cauliflower Rice: For a lighter, low-carb option that still soaks up the sauce beautifully, cauliflower rice is fantastic. It keeps the meal feeling fresh and adds extra vegetables without weighing you down.
Sesame Noodles: Cold sesame noodles on the side provide a nice textural contrast to the hot stir-fry. The nuttiness of the sesame complements the honey-soy glaze perfectly, and it’s something you can prep ahead.
Quick Pickled Cucumbers: The bright acidity and cool crunch of pickled cucumbers cut through the richness of the sauce and refresh your palate between bites. They take just 10 minutes to make and add that restaurant-quality touch.
Simple Asian Slaw: A light cabbage slaw with rice vinegar dressing adds crunch and freshness to balance the savory chicken. The crisp vegetables provide a nice contrast to the tender chicken and beans.
Storage and Reheating Tips
This dish stores incredibly well, and honestly, the flavors get even better after a day in the fridge as everything marinates together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, I recommend adding a small splash of water or chicken broth to the pan or microwave-safe dish to loosen the sauce, which thickens when cold. Microwave in 1-minute intervals, stirring between each, until heated through to 165°F. You can also reheat in a skillet over medium heat for about 5 minutes, which helps restore that fresh-cooked texture.
Pro tip: This freezes well for up to 3 months, though the green beans may soften slightly after thawing. Let the dish cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. For the freshest taste, I usually serve this with freshly steamed rice rather than reheating rice from the freezer.
FAQS
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and stay even more moist during cooking. Use the same amount and cook until they reach 165°F internal temperature. The slightly richer flavor of thighs pairs beautifully with the honey-soy sauce.
What can I substitute for the honey?
Maple syrup works great as a 1:1 substitute, or you can use brown sugar starting with 2 tablespoons and adjusting to taste. Each sweetener brings a slightly different flavor profile, but all work well with the soy sauce.
Can I make this gluten-free?
Yes! Simply swap regular soy sauce for tamari or coconut aminos. If using coconut aminos, reduce the honey slightly since they’re naturally sweeter. Make sure your cornstarch is certified gluten-free if you’re cooking for someone with celiac disease.
Easy Chicken Breast and Green Beans
Ingredients
Equipment
Method
- Heat 1 teaspoon of oil in a large skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, stirring occasionally, until bright green and crisp-tender. Transfer beans to a plate and cover with foil to keep warm.
- Wipe the skillet clean with a paper towel and increase heat to medium-high. Add the remaining tablespoon of oil. Season chicken chunks with salt and pepper. Add chicken to the hot pan in a single layer, working in batches if needed to avoid overcrowding. Cook for 3 to 4 minutes per side until golden brown with slight caramelization and internal temperature reaches 165°F.
- Add minced garlic to the pan with the chicken and cook for 30 seconds, stirring constantly, until fragrant but not browned.
- Return the cooked green beans to the skillet with the chicken. Stir together and cook for 2 minutes to heat the beans through.
- In a small bowl, whisk together chicken broth, soy sauce, and honey. In a separate small bowl, mix cornstarch with 1 tablespoon cold water until completely smooth.
- Pour the soy sauce mixture over the chicken and green beans. Cook for 30 seconds while stirring. Add the cornstarch slurry and stir constantly. Bring to a gentle boil and cook for 1 minute until sauce thickens and coats the back of a spoon, becoming glossy.
- Remove from heat and serve immediately over rice or your favorite grain.
