Easy Chicken and Green Beans in 20 Minutes : Quick Dinner Recipe

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When you need a delicious, healthy dinner on the table fast, this Easy Chicken Breast and Green Beans recipe delivers every single time. With tender chunks of chicken, crisp-tender green beans, and a glossy honey soy glaze that rivals your favorite takeout, this simple chicken recipe proves that quick dinner ideas don’t have to be boring or complicated.

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Why You’ll Love This Chicken and Green Beans Recipe

This baked chicken recipe alternative (cooked on the stovetop!) has become a weeknight staple in countless kitchens, and for good reason. It combines protein and vegetables in one pan, requires just 20 minutes from start to finish, and uses everyday ingredients you likely have in your pantry right now. Whether you’re new to cooking or a seasoned home chef, this recipe delivers restaurant-quality results with minimal effort.

The honey soy glaze creates a perfect balance of sweet and savory flavors, coating each piece of chicken and every green bean with irresistible flavor. Plus, with only one frying pan to clean, this is truly a win-win dinner solution.

Ingredients You’ll Need

Here’s everything required to make this delicious chicken breast recipe:

Ingredient	Quantity	Notes
Vegetable oil	1 tablespoon + 1 teaspoon (divided)	For cooking
Green beans	2 1/2 cups	Trimmed and cut into 1-inch pieces
Boneless skinless chicken breasts	1 pound	Cut into 1-inch pieces
Garlic	2 teaspoons	Minced
Low sodium chicken broth	1/4 cup	Or water
Soy sauce	1/4 cup	Low sodium recommended
Honey	3 tablespoons	Creates the glaze
Cornstarch	2 teaspoons	Thickens the sauce
Salt and pepper	To taste	For seasoning

Having quality kitchen utensils and a reliable cutting board makes prep work much easier and safer.

Step-by-Step Instructions

Preparing Your Ingredients

Before you begin cooking, make sure all your ingredients are prepped and ready. Use sharp chef’s knives to trim and cut your green beans into uniform 1-inch pieces, and cube your chicken breast into similar-sized pieces for even cooking. Have your measuring cups and spoons set ready for accurate measurements.

Cooking the Green Beans

Heat 1 teaspoon of vegetable oil in a large frying pan over medium heat. Add the prepared green beans and cook for approximately 3-4 minutes, stirring occasionally, until the beans are tender but still have a slight crunch. Remove the green beans from the pan and place them on a plate, then cover to keep warm.

Searing the Chicken

Wipe your pan clean with a paper towel and increase the heat to high. Add the remaining tablespoon of oil to the hot pan. Season your chicken pieces generously with salt and pepper using your preferred kitchen utensils.

Add the seasoned chicken to the pan in a single layer don’t overcrowd the pan, as this will cause the chicken to steam rather than sear. You may need to work in batches depending on your pan size. Cook for 3-4 minutes on each side until the chicken develops a beautiful golden-brown crust and is cooked through.

Building the Sauce

Add the minced garlic to the pan with the cooked chicken and stir for about 30 seconds until fragrant. Return the cooked green beans to the pan and cook for 2 more minutes to warm them through.

In a mixing bowl, whisk together the chicken broth, honey, and soy sauce until well combined. In a separate small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry.

Pour the honey-soy sauce mixture over the chicken and green beans, cooking for 30 seconds. Whisk in the cornstarch slurry and bring everything to a boil. Cook for 1 more minute, stirring constantly, until the sauce has just started to thicken and coats the chicken and beans with a glossy glaze.

Serving

Serve immediately over steamed rice, cauliflower rice, or noodles for a complete meal. The sauce is absolutely delicious soaked up by fluffy white or brown rice!

Pro Tips for Perfect Results

Don’t Skip the High Heat: Cooking the chicken over high heat creates that restaurant-quality sear and locks in moisture. Make sure your frying pan is properly heated before adding the chicken.

Cut Uniformly: Using sharp chef’s knives to cut both the chicken and green beans into similar-sized pieces ensures everything cooks evenly.

Prep Everything First: This recipe moves quickly once you start cooking, so have all ingredients measured and ready to go before you heat the pan.

Watch the Cornstarch: The sauce thickens quickly once the cornstarch is added. Stir constantly and remove from heat as soon as it reaches your desired consistency to avoid over-thickening.

Batch Cook the Chicken: If your pan isn’t large enough to fit all the chicken in a single layer, cook in batches. Overcrowding leads to steaming instead of browning.

Variations and Substitutions

This versatile recipe adapts easily to different preferences and dietary needs. Try these variations:

Vegetable Additions: Add sliced bell peppers, snap peas, or broccoli florets along with the green beans for extra color and nutrition.

Protein Swaps: This sauce works beautifully with shrimp, pork tenderloin, or tofu for a vegetarian option.

Spice It Up: Add red pepper flakes or sriracha to the sauce for a spicy kick.

Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

Sugar-Free: Replace honey with a sugar-free sweetener or increase the chicken broth and reduce the sweetness.

Storage and Meal Prep

This chicken breast recipe is excellent for meal prep! Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and improve overnight, making this an ideal make-ahead meal.

To reheat, warm gently in a frying pan over medium heat with a splash of water or chicken broth to loosen the sauce. You can also microwave individual portions, though the stovetop method preserves the texture better.

For meal prep, consider preparing the sauce separately and storing it in a small container. Cook the chicken and vegetables, let them cool completely, then portion into containers. Add the sauce just before reheating for the best texture.

Nutritional Benefits

This recipe offers a balanced combination of lean protein from the chicken breast and fiber-rich vegetables from the green beans. Chicken breast is an excellent source of protein with minimal fat, while green beans provide vitamins A, C, and K, plus minerals like folate and manganese.

By using low-sodium chicken broth and soy sauce, you can control the sodium content while still enjoying bold flavors. The small amount of honey adds just enough sweetness to balance the savory elements without excessive added sugar.

Frequently Asked Questions

Can I use frozen green beans?
Yes! Frozen green beans work well in this recipe. No need to thaw them first just add them directly to the hot pan and cook for an extra minute or two until heated through and tender.

What if I don’t have cornstarch?
You can substitute an equal amount of arrowroot powder, or use 1 tablespoon of all-purpose flour mixed with 2 tablespoons of cold water. The sauce may be slightly less glossy but will still taste delicious.

Can I make this ahead?
While best served fresh, you can prep the ingredients ahead of time. Cut the chicken and green beans, mix the sauce ingredients (except cornstarch), and store everything separately in the refrigerator. When ready to cook, it takes just 20 minutes from start to finish.

Is this recipe spicy?
No, this basic version is not spicy at all. It has a balanced sweet and savory flavor profile that’s family-friendly. Add red pepper flakes or hot sauce if you prefer some heat.

What should I serve with this dish?
Steamed white or brown rice is classic, but this also pairs wonderfully with quinoa, cauliflower rice, rice noodles, or even over a bed of mixed greens for a lighter option.

Can I use chicken thighs instead?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and stay incredibly moist. They may need an extra minute or two of cooking time.

How do I know when the chicken is fully cooked?
Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). The pieces should be opaque throughout with no pink remaining. Cutting into one piece is an easy way to check.

Can I double this recipe?
Yes, but you’ll need to use a very large frying pan or cook in batches. Overcrowding the pan prevents proper browning and can make the dish watery.

This Easy Chicken Breast and Green Beans recipe proves that simple chicken recipes can be absolutely delicious. With minimal ingredients, one pan, and just 20 minutes, you have a complete, satisfying meal that works for busy weeknights, meal prep, or whenever you need quick dinner ideas that don’t compromise on flavor.

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