Go Back
chicken-breast-and-green-beans-skillet-honey-soy

Easy Chicken Breast and Green Beans

A quick one-pan chicken dinner with tender chicken breast chunks and crisp green beans tossed in a sweet honey-soy glaze. Ready in 30 minutes with minimal cleanup.
Print Recipe Save to Pins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch chunks
  • 2.5 cups green beans trimmed and cut into 1-inch pieces
  • 2 tsp garlic freshly minced
  • 1 tbsp vegetable oil for cooking chicken
  • 1 tsp vegetable oil for cooking green beans
  • 0.25 cup low-sodium soy sauce tamari for gluten-free option
  • 0.25 cup low-sodium chicken broth
  • 3 tbsp honey pure raw honey recommended
  • 2 tsp cornstarch dissolved in 1 tbsp cold water before adding
  • salt and pepper to taste

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Chef's knife
  • Meat thermometer
  • Mixing bowls
  • Whisk

Method
 

  1. Heat 1 teaspoon of oil in a large pan over medium heat. Add the green beans and cook for 3 to 4 minutes until bright green and tender-crisp. Remove from the pan, place on a plate, and cover to keep warm.
  2. Wipe the pan clean with a paper towel and increase heat to high. Add the remaining tablespoon of oil. Season chicken pieces with salt and pepper, then add in a single layer, cooking in batches if needed. Cook for 3 to 4 minutes per side until golden brown and cooked through. Add minced garlic and cook for 30 seconds until fragrant.
  3. Return the cooked green beans to the pan and stir for 2 minutes until warmed through.
  4. In a bowl, whisk together the soy sauce, chicken broth, and honey. In a separate small bowl, mix the cornstarch with 1 tablespoon of cold water until completely smooth.
  5. Pour the soy sauce mixture over the chicken and green beans. Stir for 30 seconds to coat. Whisk in the cornstarch mixture and bring to a boil. Cook for 1 minute, stirring constantly, until the sauce thickens. Confirm chicken reaches 165°F internally.
  6. Serve immediately over steamed white rice or cauliflower rice if desired.

Notes

Cook chicken in batches to avoid overcrowding. Always dissolve cornstarch in cold water before adding to the hot pan to prevent lumps. Add garlic only after the chicken is mostly cooked to prevent burning. For gluten-free, substitute soy sauce with tamari. Leftovers keep in the fridge up to 4 days and freeze well up to 3 months.