Some nights just call for a simple dinner that doesn’t require much thinking. This chicken breast and green beans recipe is one I always turn to when I want something quick but still good for the family. It’s become my go-to on those busy weeknights when soccer practice runs late or work meetings fill up my day.
I started making this dish years ago when my kids were little, and it’s stuck around because it’s both easy and reliable. The best part? Everything cooks on one pan, which means less cleanup (and who doesn’t love that?). Plus, it’s one of those meals that lets me help with homework while dinner’s in the oven.
If you’re looking for a straightforward chicken dinner that doesn’t require fancy ingredients or complicated steps, this one’s for you. I usually pair it with some rice or potatoes, and dinner’s ready without any fuss.
Why You’ll Love This Chicken and Green Beans
- Quick weeknight dinner – Ready in just 30 minutes, this recipe is perfect for those busy evenings when you need a fast but satisfying meal on the table.
- One-pan meal – Everything cooks in a single skillet, which means less cleanup and more time to enjoy your evening.
- Healthy and protein-rich – With lean chicken breast and fresh green beans, this dish is packed with protein and vegetables, making it a nutritious choice for your family.
- Basic ingredients – You’ll only need a handful of pantry staples and two main ingredients to make this dish – perfect for when you want to keep grocery shopping simple.
- Kid-friendly – The honey-soy sauce combination creates a mild, sweet flavor that appeals to both adults and children.
What Kind of Chicken Breast Should I Use?
For this quick-cooking dish, boneless skinless chicken breasts are your best bet – they’re lean, cook evenly, and take on flavors really well.
You’ll find two main types at the store: regular chicken breasts, which can be pretty large, and “cutlets” which are thinner pieces that have been sliced from a whole breast. Either type works fine here, since we’re cutting the meat into chunks anyway.
Just make sure your chicken is fresh (check for any off smells or slimy texture) and try to choose pieces that are roughly the same size so they cook evenly.
If you’re buying frozen chicken breasts, thaw them completely in the fridge overnight before using them in this recipe.
Options for Substitutions
This simple chicken dish is pretty adaptable – here are some easy swaps you can make:
- Vegetable oil: You can use any neutral cooking oil like canola, grapeseed, or avocado oil. Even olive oil works well here, though it might add a slight Mediterranean flavor.
- Green beans: Not a fan of green beans? Try broccoli florets, snap peas, or asparagus cut into similar sizes. Just adjust cooking time – broccoli might need an extra minute or two.
- Chicken breast: Chicken thighs work great here and stay a bit juicier. You could also use turkey breast or even firm tofu cut into chunks for a vegetarian version.
- Soy sauce: For a gluten-free option, use tamari. Coconut aminos work too, but they’re sweeter so you might want to reduce the honey a bit.
- Honey: Maple syrup or brown sugar can step in for honey. Start with 2 tablespoons since maple syrup is a bit thinner, and brown sugar is sweeter.
- Corn starch: Arrowroot powder or potato starch work just as well for thickening – use the same amount. If using flour, you’ll need to double the amount.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking chicken breast chunks is keeping them tender and juicy – overcooking will make them tough and rubbery, so remove them from the pan as soon as they’re no longer pink in the center (about 5-6 minutes).
Another common mistake is overcrowding the pan with chicken pieces – instead, cook them in batches if needed, giving each piece enough space to properly brown and develop flavor rather than steam.
When it comes to the green beans, don’t skip the blanching step – adding them directly to the stir-fry can leave them either too crunchy or overcooked, but a quick 2-minute blanch in boiling water followed by an ice bath ensures they stay crisp-tender and bright.
For the sauce, be sure to mix the cornstarch with a bit of cold broth before adding it to the pan – dumping cornstarch directly into hot liquid will create lumps that are impossible to smooth out.
What to Serve With Chicken and Green Beans?
This protein-packed chicken and green beans dish pairs perfectly with your favorite grain – I usually go with fluffy white rice or brown rice to soak up all that tasty sauce.
If you’re watching your carbs, cauliflower rice makes a great substitute and works just as well with the honey-soy flavors. Since this is an Asian-inspired dish, you might want to add some quick pickled cucumbers or a simple Asian slaw on the side for extra crunch and tang.
You could also toss in some sesame seeds or chopped peanuts on top for added texture and a nice nutty finish.
Storage Instructions
Keep Fresh: This chicken and green beans dish is perfect for meal prep! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better as they mingle together, making your leftovers extra tasty.
Freeze: If you want to save some for later, let the dish cool completely and transfer it to a freezer-safe container. It’ll keep well in the freezer for up to 3 months. The green beans might be a bit softer after freezing, but the taste will still be great!
Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave for 2-3 minutes, stirring halfway through. For better texture, you can also reheat it in a skillet over medium heat for about 5 minutes. If the sauce seems a bit thick, just add a splash of water or chicken broth while reheating.
How to Know When the Chicken and Green Beans is Done
The easiest way to check if your chicken is fully cooked is to cut into one of the larger pieces – the meat should be completely white throughout with no pink areas remaining.
The green beans should be bright green and tender-crisp when you pierce them with a fork, but not mushy or dull in color.
For the sauce, you’ll know it’s ready when it thickens enough to coat the back of a spoon and leaves a clear line when you run your finger through it.
If you’re using a meat thermometer, the chicken pieces should register 165°F (74°C) in the center.
Chicken Breast and Green Beans FAQ
Why does my garlic turn brown too quickly when cooking?
This is a common issue that happens when adding garlic too early in the cooking process. I always add the garlic after the chicken has been cooking for a few minutes, as garlic only needs about 30-60 seconds to become fragrant.
If you add it too early, it can burn and taste bitter.
How do I prevent my sauce from being too runny?
The key to getting the perfect sauce consistency is making sure your cornstarch is completely dissolved in cold liquid before adding it to the pan.
I mix the cornstarch with the soy sauce and honey first, making sure there are no lumps. Also, once you add the sauce mixture, let it bubble for at least 1-2 minutes to reach its full thickening potential.
Why do my green beans sometimes turn out tough?
The secret to tender green beans is adding a splash of chicken broth (or water) and letting them steam for a few minutes with the lid on.
I cook them this way for about 3-4 minutes until they’re bright green but still crisp. If you just stir-fry them without any liquid, they can end up tough and chewy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 tablespoon vegetable oil + 1 teaspoon (separated)
- 2 1/2 cups green beans, trimmed and cut into 1-inch pieces
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 teaspoons minced garlic
- 1/4 cup low-sodium chicken broth (or water)
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons corn starch
- Salt and pepper, to taste
Step 1: Cook the Green Beans
Heat 1 teaspoon of oil in a large pan over medium heat.
Add the green beans and cook for approximately 3-4 minutes or until the beans are tender.
Remove the green beans from the pan and place them on a plate.
Cover them to keep warm.
Step 2: Cook the Chicken
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper, then add them to the pan in a single layer.
You may need to cook the chicken in batches.
Cook each piece for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for an additional 30 seconds.
Step 3: Combine Chicken and Green Beans
Add the cooked green beans back to the pan and cook for 2 more minutes, stirring occasionally, until the green beans are warmed through.
Step 4: Prepare the Sauce
In a bowl, whisk together the chicken broth, honey, and soy sauce.
In a separate small bowl, mix the cornstarch with a tablespoon of cold water until smooth.
Step 5: Finish the Dish
Pour the soy sauce mixture over the chicken and green beans in the pan.
Cook for 30 seconds, stirring to coat the chicken and vegetables.
Whisk in the cornstarch mixture and bring to a boil.
Cook for 1 more minute or until the sauce has just started to thicken, stirring constantly.
Step 6: Serve
Serve immediately, with rice if desired.
Enjoy your savory and satisfying chicken and green bean stir-fry!