Chicken Breast and Green Beans Recipe gives you juicy, flavorful chicken with crisp-tender green beans in a garlicky, savory sauce that tastes like a weeknight victory. It suits busy home cooks who want a healthy, high-protein dinner on the table in about 30 minutes. I make this on nights when my brain feels like mashed potatoes, and it still turns out great.
Why You Should Try This Chicken Breast and Green Beans Recipe
This Chicken Breast and Green Beans Recipe hits that perfect balance of simple and satisfying. You get lean protein, plenty of veggies, and big flavor without complicated steps or fancy ingredients.
It works for meal prep, family dinners, or a solo lunch that tastes better than takeout. Clean-up stays easy since everything cooks in one large skillet.
“This Chicken Breast and Green Beans Recipe tastes like a restaurant meal but comes together faster than delivery ★★★★★”
Ingredients You’ll Need
Chicken and Vegetables
- 1 ½ pounds boneless skinless chicken breasts, thinly sliced into strips
- 1 pound fresh green beans, trimmed and cut in half
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced (optional but adds color and sweetness)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated (use ginger paste from a tube for a shortcut)
Sauce
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons chicken broth or water
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon toasted sesame oil
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Seasonings & Oil
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika or regular paprika
- 2 tablespoons olive oil or avocado oil
Optional Garnishes
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
- Cooked rice, quinoa, or cauliflower rice for serving
Equipment
- Large skillet or sauté pan (a nonstick or stainless steel pan works well)
- Cutting board and sharp knife
- Small bowl for sauce
- Tongs or spatula
- Measuring spoons and cups
You can use frozen green beans if needed; just thaw and pat them dry so they do not water down the sauce. If you only have chicken tenderloins, slice them into strips and use them the same way as chicken breasts.
Tips & Tricks
- Slice chicken breasts into thin, even strips so they cook quickly and stay juicy.
- Pat chicken dry with paper towels before seasoning so it browns instead of steaming.
- Use high heat for searing the chicken, then lower the heat slightly when you add the sauce.
- Blanch green beans in boiling water for 2 to 3 minutes if you like them extra tender.
- Stir the cornstarch slurry right before you pour it in so it does not clump.
- Taste the sauce at the end and adjust with a splash of soy sauce for salt or honey for sweetness.
- Keep veggies slightly crisp for better texture and color.
- Double the sauce if you plan to serve this over rice and want extra to soak in.
How to Make Chicken Breast and Green Beans
1: Prep the Chicken and Veggies
Slice the chicken breasts into thin strips, about ½ inch thick. Toss them in a bowl with 1 teaspoon salt, black pepper, and paprika. Trim the green beans and cut them in half, then slice the onion and bell pepper and mince the garlic and ginger.
2: Sear the Chicken
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3 to 4 minutes per side until the pieces turn golden and cooked through. Transfer the chicken to a plate and keep it nearby.
3: Cook the Green Beans and Veggies
Add the remaining 1 tablespoon oil to the same skillet. Toss in the green beans and cook 4 to 5 minutes, stirring often, until they turn bright green and slightly tender. Add the onion and bell pepper and cook 3 to 4 minutes until they soften but still keep some bite.
4: Add Aromatics
Push the veggies to the sides of the pan and create a small space in the center. Add the garlic and ginger to that space and cook about 30 seconds until they smell fragrant. Stir everything together so the aromatics coat the veggies.
5: Mix the Sauce
In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, honey, sesame oil, crushed red pepper flakes, and remaining ½ teaspoon salt. In another small cup, stir the cornstarch with cold water until smooth. Keep both near the stove so you can add them quickly.
6: Combine Chicken, Veggies, and Sauce
Return the cooked chicken and any juices from the plate to the skillet. Pour the soy sauce mixture over the chicken and veggies and stir to coat. Give the cornstarch slurry a quick stir, then pour it into the pan while you stir the contents.
7: Thicken
Let the mixture simmer 2 to 3 minutes until the sauce thickens and coats the chicken and green beans. Taste and adjust seasoning with more soy sauce, honey, or crushed red pepper as you like. Sprinkle with green onions and sesame seeds, then serve hot over rice or your favorite base.
What to Serve with Chicken Breast and Green Beans
Serve this Chicken Breast and Green Beans Recipe over steamed jasmine rice, brown rice, or fluffy quinoa for a filling meal. Cauliflower rice or zucchini noodles work well if you want a lighter, lower-carb option. A simple side salad with cucumber, shredded carrots, and a light vinaigrette adds crunch and freshness. For kids, pair it with plain rice and some sliced fruit to keep the plate friendly and colorful.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in a skillet over medium heat with a splash of water or broth until hot.
- Use the microwave in short bursts, stirring between each, so the chicken does not dry out.
- Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
Chicken Breast and Green Beans Recipe
Ingredients
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, paprika, and Italian seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer.
- Cook the chicken for 5–6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Transfer to a plate and tent loosely with foil.
- In the same skillet, add the remaining 1 tablespoon olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the green beans and toss to coat in the oil and garlic. Cook for 3–4 minutes, stirring occasionally.
- Pour in the chicken broth, cover the skillet, and steam the green beans for 4–5 minutes, or until crisp-tender.
- Remove the lid and cook for 1–2 more minutes to let any excess liquid reduce. Stir in the lemon juice and season the green beans to taste with additional salt and pepper if needed.
- Return the cooked chicken breasts to the skillet, nestling them among the green beans. Warm through for 1–2 minutes, then serve immediately.
Notes
Approximate per serving (1 chicken breast with green beans): 260 calories; fat 11 g; saturated fat 2 g; carbohydrates 9 g; fiber 3 g; sugars 3 g; protein 32 g; sodium 430 mg. Values will vary based on exact ingredient brands, chicken breast size, and portion size.