Honey Garlic Chicken with Green Beans — on a brisk October evening, I pulled a skillet out of the oven and the warm scent of honey and garlic wrapped the kitchen like a soft scarf. This Honey Garlic Chicken with Green Beans recipe has become a reader favorite because it feels like a cozy weeknight hug: sweet, savory, and subtly seasonal. If you’re the kind of home baker who loves comforting flavors and simple dinners, you’ll find this dish both approachable and rewarding. For another quick weeknight option with bright flavors, try our Lemon Garlic Chicken with Steamed Veggies to pair with your baking repertoire.
Why readers love this Honey Garlic Chicken with Green Beans
- Cozy fall-friendly flavors: honey, garlic, and a touch of soy for depth
- One-pan ease: minimal cleanup and maximum flavor
- Versatile for busy home bakers who like to prep ahead and finish in the oven
Ingredients (serves 4)
- 1.5 pounds boneless, skinless chicken thighs or breasts, trimmed
- 12 ounces fresh green beans, trimmed
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika (optional for warmth)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, sliced, for garnish
- Sesame seeds for sprinkling (optional)
Step-by-step instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Pat the chicken dry and season lightly with pepper and smoked paprika.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden (it will finish cooking in the oven). Remove chicken and set aside.
- Sauté garlic and green beans: Add remaining 1 tablespoon olive oil to the skillet. Add garlic and green beans, cooking 3–4 minutes until beans are bright and slightly tender.
- Make the sauce: Reduce heat to medium. Stir in honey, soy sauce, and vinegar, scraping up browned bits from the skillet. Simmer for 1 minute.
- Thicken and combine: Stir in the cornstarch slurry and cook 30–60 seconds until sauce begins to thicken. Return chicken to the skillet, spoon sauce over each piece, and arrange everything in a single layer.
- Bake to finish: Transfer skillet to the oven and bake 10–12 minutes (depending on thickness) until chicken reaches 165°F (74°C).
- Rest and serve: Let the dish rest 5 minutes, then garnish with sliced green onions and sesame seeds. Serve over rice, mashed potatoes, or alongside roasted squash for a seasonal plate.
Tips for success
- Even searing: Don’t overcrowd the pan when searing. Give pieces space so they brown properly and develop flavor.
- Chicken choices: Thighs stay juicier for reheating; breasts work well if you prefer leaner meat.
- Sauce texture: If your sauce is too thin after baking, return the skillet to the stovetop and simmer a minute with the cornstarch slurry to thicken.
- Make-ahead: You can prepare the sauce and trim beans one day ahead. Store separately and assemble before baking.
- Pairing ideas: This dish pairs beautifully with quick sides like our 15-Minute Garlic Butter Shrimp with Zucchini Noodles for a surf-and-turf twist or a heartier vegetable like roasted cabbage.
Possible variations
- Gluten-free: Use tamari or a gluten-free soy sauce to make this Honey Garlic Chicken with Green Beans gluten-free. Serve with gluten-free rice or quinoa for a fully gluten-free meal.
- Lighter soy-free option: Substitute coconut aminos for the soy sauce for a slightly sweeter but savory profile.
- Streusel topping (fall twist): For home bakers who love seasonal sweet touches, try a savory-sweet streusel: mix 1/3 cup panko, 2 tablespoons melted butter, 1 tablespoon honey, and a pinch of thyme. Sprinkle over the chicken in the last 5 minutes of baking for a crunchy, autumnal finish — a playful take that blends baked-goods instincts with savory dinner.
- Add heat: Stir in a teaspoon of chili paste or a dash of cayenne to the sauce for a spicy kick.
- One-pan roast: For a heartier sheet-pan version, arrange chicken and green beans on a rimmed baking sheet and roast 18–22 minutes, spooning sauce halfway through.
Storage recommendations
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat to keep the chicken moist.
- Freezer: For longer storage, freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tips: Add a splash of water or broth when reheating to restore sauce consistency, and avoid microwave overcooking which can dry out the chicken.
Serving suggestions that feel like fall
- Serve over warm brown rice with roasted apples on the side.
- Pair with mashed sweet potatoes and a crisp green salad for contrast.
- For a bolder flavor combo, plate beside our Baked Chicken with Cabbage Slaw or add a smoky side like BBQ Chicken Drumsticks with Roasted Potatoes to feed a family crowd. If you’re stretching servings, a side of Black Beans and Rice with Sausage is filling and flavorful.
Warm closing thought
This Honey Garlic Chicken with Green Beans is a simple way to bring autumn warmth to the table without spending hours in the kitchen. It’s forgiving, flexible, and just sweet enough to feel special — perfect for bakers who love seasonal comfort.
Conclusion
For another take on this flavor profile and a helpful step-by-step visual guide, check out Honey Garlic Chicken and Green Beans – Eat Yourself Skinny.
FAQs
- How long does Honey Garlic Chicken with Green Beans take to make?
- From start to finish this recipe takes about 30–40 minutes: 10 minutes to sear and sauté, and 10–12 minutes to finish baking.
- Can I use frozen green beans for this recipe?
- Yes, but thaw and pat them dry first. They’ll release more water, so sauté a little longer before adding the sauce to avoid a watery finish.
- Is cornstarch necessary for the sauce?
- Cornstarch gives a glossy, clingy sauce, but you can omit it and simmer longer to reduce the sauce if you prefer it thinner.
- Can I make this recipe vegetarian?
- To make a vegetarian version, substitute firm tofu or seitan for the chicken and follow the same method, pressing tofu first to remove excess moisture for better browning.
Honey Garlic Chicken with Green Beans
This Honey Garlic Chicken with Green Beans recipe is cozy, sweet, and savory, perfect for a brisk evening. It's easy to prepare and rewards you with maximum flavor with minimal cleanup.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts, trimmed
- 12 ounces fresh green beans, trimmed
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika (optional for warmth)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions sliced, for garnish
- Sesame seeds for sprinkling (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Pat the chicken dry and season lightly with pepper and smoked paprika.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Cooking
- Sear chicken 2–3 minutes per side until golden (it will finish cooking in the oven). Remove chicken and set aside.
- Add remaining 1 tablespoon olive oil to the skillet. Add garlic and green beans, cooking 3–4 minutes until beans are bright and slightly tender.
- Reduce heat to medium. Stir in honey, soy sauce, and vinegar, scraping up browned bits from the skillet. Simmer for 1 minute.
- Stir in the cornstarch slurry and cook 30–60 seconds until the sauce begins to thicken.
- Return chicken to the skillet, spoon sauce over each piece, and arrange everything in a single layer.
- Transfer skillet to the oven and bake 10–12 minutes until chicken reaches 165°F (74°C).
- Let the dish rest 5 minutes, then garnish with sliced green onions and sesame seeds.
- Serve over rice, mashed potatoes, or alongside roasted squash.
Notes
Avoid overcrowding the pan when searing to allow proper browning. Thighs stay juicier for reheating; breasts are a leaner option. Prepare the sauce and trim beans a day ahead for convenience. This dish can be made gluten-free with tamari or coconut aminos.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 12g
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