Chicken Breast With Green Beans: The Perfect Simple Dinner
Some evenings, you just want a simple dinner that doesn’t involve much thought. When I want something quick but still good for the family, I often go to this chicken breast with green beans meal. It’s been my go-to for those busy weeknights when I have soccer practice late or a lot of business meetings.
I started cooking this dish years ago when my kids were young, and it’s still around since it’s easy and always works. The best thing is? Less cleaning up is needed because everything cooks on one pan. Who doesn’t appreciate that? Also, it’s one of those dinners that lets me do my homework while dinner is cooking.
This is the chicken supper for you if you want something simple that doesn’t need fancy ingredients or a lot of steps. I generally eat it with rice or potatoes, and dinner is ready in no time.
Why You Will Love This Chicken and Green Beans
- Quick weeknight dinner: This dish is great for those busy nights when you need a quick but filling meal on the table in about 30 minutes.
- One-pan meal: Everything cooks in one skillet, so you have less to clean up and more time to enjoy your evening.
- Healthy and high protein: Lean chicken breast and fresh green beans make this recipe nutritious.
- Basic ingredients: Only a few common cupboard items needed, keeping grocery shopping easy.
- Delicious honey-soy sauce: Sweet and mellow flavor that everyone loves.
Preparation Time
10-15 minutes
Cooking Time
15-20 minutes
Total Time
25 to 35 minutes
Difficulty
Easy
Ingredients
- 1 tablespoon vegetable oil + 1 teaspoon (separated)
- 2 1/2 cups green beans, trimmed and sliced 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 tablespoons corn starch
- 1 tablespoon cold water
- Salt & pepper, to taste
What Type of Chicken Breast Should I Use?
Boneless, skinless chicken breasts are the greatest choice for this quick-cooking recipe since they are lean, cook evenly, and soak up flavors effectively.
There are two primary kinds of chicken breasts you can buy at the store: ordinary chicken breasts, which can be rather big, and “cutlets,” which are thinner portions that have been cut from a full breast. It doesn’t matter which type we use because we’re going to cut the meat into pieces regardless.
Make sure your chicken is fresh (it shouldn’t smell bad or feel slimy), and try to pick pieces that are around the same size so they cook evenly.
If you’re using frozen chicken breasts, make sure to thaw them all the way in the fridge overnight before using them in this recipe.
Choices for Replacements
This basic chicken recipe may be changed up in a lot of ways. Here are a few simple ones:
- You can use any neutral cooking oil, such as canola, grapeseed, or avocado oil, as vegetable oil. Olive oil works great here too, but it can give the dish a touch Mediterranean flavor.
- Not a lover of green beans? Cut up some broccoli florets, snap peas, or asparagus into pieces that are about the same size. Change the cooking time; broccoli may need an extra minute or two.
- Chicken breast: Chicken thighs are a terrific choice here because they stay juicier. For a vegetarian version, you could alternatively use turkey breast or even firm tofu sliced into pieces.
- Tamari is a gluten-free alternative to soy sauce. Coconut aminos also work, but they are sweeter, so you might want to cut back on the honey a little.
- Maple syrup or brown sugar can be used instead of honey. Since maple syrup is thinner and brown sugar is sweeter, start with 2 teaspoons.
- Arrowroot powder or potato starch can be used instead of corn starch to thicken. Use the same amount. You will need to double the amount if you use flour.
Cooking Instructions
1. Step 1: Cook the Green Beans
- Heat 1 teaspoon of oil in a large pan over medium heat.
- Add the green beans and simmer for roughly 3-4 minutes or until the beans are cooked.
- Remove the green beans from the pan and place them on a platter.
- Cover them to keep warm.
2. Step 2: Cook the Chicken
- Wipe the pan clean with a paper towel and raise 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 heat for an additional 30 seconds.
3. Step 3: Combine Chicken and Green Beans
- Add the cooked green beans back to the pan and simmer for 2 more minutes, stirring periodically, until the green beans are warmed through.
4. Step 4: Prepare the Sauce
- In a bowl, whisk together the chicken broth, honey, and soy sauce.
- In a separate small bowl, combine the cornstarch with a tablespoon of cold water until smooth.
5. 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 veggies.
- 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 regularly.
6. Step 6: Serve
- Serve right away, with rice if you want.
- Have fun with your tasty and filling chicken and green bean stir-fry!
Be Careful Not to Make These Mistakes While Cooking
- When cooking chicken breast chunks, the hardest part is keeping them tender and juicy. If you cook them too long, they will become tough and rubbery. Take them out of the pan as soon as they are no longer pink in the middle (approximately 5–6 minutes).
- Another typical mistake is putting too many pieces of chicken in the pan at once. Instead, if you need to, cook them in stages so that each piece has enough room to brown and get flavor instead of steaming.
- Don’t skip the blanching phase for the green beans. If you add them directly to the stir-fry, they can be too crunchy or too soft. But if you put them in boiling water for 2 minutes and then an ice bath, they will stay crisp-tender and vibrant.
- Before adding the cornstarch to the pan, mix it with a little cold broth. If you just put cornstarch into boiling liquid, it will make lumps that are tough to smooth out.
How to Tell When the Chicken and Green Beans Are Done
Cutting into one of the bigger pieces of chicken is the easiest method to see if it’s done. The meat should be entirely white all the way through, with no pink spots left.
When you poke the green beans with a fork, they should be bright green and tender-crisp, not mushy or dull.
When the sauce is thick enough to coat the back of a spoon and leave a clear line when you run your finger through it, it’s ready.
If you have a meat thermometer, the middle of the chicken pieces should read 165°F (74°C).
What goes well with chicken and green beans?
This chicken and green beans meal is full of protein and goes great with your preferred grain. I normally use fluffy white rice or brown rice to soak up all the wonderful sauce.
If you want to cut back on carbs, cauliflower rice is a terrific alternative that tastes just as good with the honey-soy flavors. You might add some quick-pickled cucumbers or a simple Asian slaw on the side for extra crunch and tang as this recipe is influenced by Asian food.
You may also add some chopped peanuts or sesame seeds on top for more texture and a great nutty taste.
How to Store
This chicken and green beans recipe is great for meal prep and will stay fresh. Put it in a container that won’t let air in and put it in the fridge. It will last for up to four days. As the flavors mix, they get better, which makes your leftovers taste even better.
If you wish to keep some for later, let the dish cool down fully and then put it in a container that can go in the freezer. It will stay good in the freezer for up to three months. The green beans could be a little softer after freezing, but they will still taste wonderful!
To reheat: When you’re ready to consume your leftovers, put them in the microwave for 2 to 3 minutes, stirring halfway through. You can also reheat it in a skillet over medium heat for about 5 minutes to make it taste nicer. Just add a little water or chicken broth when reheating if the sauce looks too thick.
Frequently Asked Questions About Chicken Breast and Green Beans
Why does my garlic brown too rapidly when I cook it?
This is a frequent problem that develops when you add garlic too soon in the cooking process. I always put the garlic in after the chicken has been cooking for a few minutes because it just takes 30 to 60 seconds for it to smell good.
It can burn and taste bad if you add it too soon.
How do I keep my sauce from being overly watery?
The secret to attaining the right 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 attain its maximum thickening capability.
Why do my green beans occasionally turn out tough?
The trick to delicate green beans is adding a dash 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 brilliant green but still crisp. If you just stir-fry them without any liquid, they can turn up tough and chewy.