Chicken With Green Beans Recipe


Chicken with Green Beans Recipe is an easy way to enjoy two of your favorite foods, in one delicious recipe.

One of the best features of this recipe is that it’s quick and easy to make. The best thing about this recipe is that it’s pretty healthy. It contains vegetables and chicken, which are both healthy foods.

Lemon Chicken Stir-Fry with Green Beans

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.


Lemon Chicken Stir Fry with Green Beans

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.

Read the full recipe after the video.

Recipe Summary


35 mins


45 mins



lemon chicken with green beans and rice


Ingredient Checklist

  • 1 1/4 pounds boneless, skinless chicken breast, cut into small pieces
  • Kosher salt and freshly ground pepper
  • 1/3 cup cornstarch
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger (from a 1-inch piece)
  • 1/2 cup safflower oil
  • 12 ounces green beans, trimmed and halved on the bias
  • Steamed white rice, for serving


Instructions Checklist

  • Step 1Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
  • Step 2Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.


This one-pan chicken skillet meal is low-carb, gluten-free, low-fat, and ready in under 20 minutes! Made with tender chicken breasts, crisp-tender green beans, sweet tomatoes, and an easy lemon-garlic pan sauce, Chicken and Green Beans Skillet is a healthy, yet easy meal.

Chicken with green beans and tomatoes dished up in white bowl.

When dinner needs to be fast and flavorful, I love turning to this simple recipe for Chicken and Green Bean Skillet.

Made with tender chicken, crisp-tender green beans, fresh tomatoes, and a lemon garlic sauce, this skillet dinner comes together in one pan in just 20 minutes.

But even though this chicken recipe is simple to make, it does not sacrifice anything in terms of flavor. From the sweet tomatoes to the salty parmesan cheese to the acidic, yet rich, pan sauce, this chicken dinner is downright delicious. It is seriously the perfect meal for any night of the week.


Ingredients labeled on white counter for chicken green bean skillet.
  • Chicken: Use either boneless, skinless chicken breasts, tenders, or thighs.
  • Tomatoes: Cherry tomatoes, grape tomatoes, or even seeded, diced Roma tomatoes will work. If I am making this dish in the winter months, I find grape tomatoes are best, as their flavor is good year-round.
  • Green Beans: Fresh green beans are best, but if you don’t have fresh green beans, you can substitute thin frozen green beans that have been defrosted. For this recipe, I would not use canned green beans or cut thick frozen beans.
  • Lemon Juice: If you don’t have fresh lemons, do NOT substitute jarred lemon juice. Instead, add an extra teaspoon of balsamic to round the flavor out.
  • Balsamic Vinegar: I don’t recommend omitting or substituting the balsamic vinegar with another vinegar. There are only a handful of ingredients and the balsamic really helps to add dimension to this simple dish.
  • Thyme: Fresh thyme adds a nice citrus undertone and pairs well with the lemon zest and juice. If you don’t have fresh thyme, use 1 teaspoon dried thyme leaves (not ground thyme) in its place.
  • Parmesan Cheese: The parmesan is completely optional, but does add a nice finish to this recipe. Omit for a dairy-free, paleo-friendly, and whole30 approved recipe.


  • In a large nonstick skillet, heat a couple of tablespoons of olive oil over medium-high heat.
  • Season the chicken generously with salt and pepper.
  • Add the chicken to the skillet and brown on each side.
Chicken browned in skillet.
  • Once the chicken has browned, add the minced garlic, green beans, and tomatoes to the skillet and saute for 1-2 minutes. 
Green beans and tomatoes with chicken in skillet.
  • To the skillet, add in the broth, lemon zest, thyme, and balsamic vinegar and toss to coat.
Chicken with tomatoes and green beans in skillet with lemon zest.
  • Reduce the heat to medium and cover the skillet. Cook for 5 minutes, or until the chicken is cooked through and the green beans are crisp-tender.
  • Remove from the heat and add the fresh lemon juice and serve with Parmesan cheese if desired.
Skillet with chicken, green beans, and tomatoes, cheese.


While this recipe for Chicken and Green Beans can stand on its own as a complete meal, it is also delicious served over brown rice or quinoa or with a baked sweet potato on the side. If you want to keep this meal low-carb, I suggest pairing it with a Copycat Panera Greek Salad or Spinach Bacon Salad.


I love the crisp-tender bite the fresh greens retain when they are simply sauteed in the skillet. However, if you would like your green beans on the softer side, I would recommend blanching or steaming the green beans prior to adding them to the saute pan with the chicken.

Honey Lemon Chicken and Green Beans Stir Fry

This Honey Lemon Chicken and Green Beans Stir Fry has a ton of flavor and can have dinner on the table in just 20 minutes!

This Honey Lemon Chicken and Green Beans has a ton of flavor and can have dinner on the table in just 20 minutes!

Lemon chicken is just one of those dinner recipes that just about everyone enjoys. It’s always been a favorite of mine, although the same old thing can get boring. Introducing the opposite of boring – Honey Lemon Chicken and Green Beans Stir Fry. This dish has got it all! Crunchy green beans, tender, flavorful chicken, and a sweet and tart honey lemon stir fry sauce that coats every bite.


The best part is that this Honey Lemon Chicken and Green Beans Stir Fry can be ready in around 20 minutes, prep time and all. I did marinate my chicken in soy sauce and rice vinegar for about 30 minutes before cooking, but you could also just toss the chicken in that combo and and let it sit while you prep and start cooking. The chicken cooks in the marinade anyway. Either way it’s delicious!

Honey Lemon Chicken and Green Beans Stir fry in a skillet.

Start by cutting up the chicken and the green beans. Toss the chicken into the soy sauce and rice wine vinegar marinade and set aside while you cut up the green beans and mix up the honey lemon sauce. Cook the green beans, then cook the chicken, then cook the honey lemon sauce. Mix it all together and simmer for a few minutes…and that’s it!

You’ll need a nice big 12-inch skillet or wok (I use this Calphalon Everday All-Purpose Pan – aff). It’s much more flexible than a Wok and it works great for everything from stir fry to fried rice to spaghetti.

How do you cook green beans?

For this Honey Lemon Chicken recipe, the green beans are cooked in olive oil until they are tender, but still crisp, then transferred to a large bowl or plate. Some other options for cooking fresh green beans include:

  • Steaming – add the green beans and a little bit of water to a large skillet and boil for 4-6 minutes with the lid on. You can then saute them to add flavor, or eat them as is.
  • Blanch – This method is recommended for cooking the beans part of the way, then placing them in an ice bath to stop the cooking process. You can then store them for a few days in an air-tight container. I use this method if I’ve bought some green beans and didn’t get to use them all up (or forgot about them!). It extends their shelf life by a few days. This is also a great way to prep fresh green beans for a green bean casserole.
  • Roasting – Set the oven to a high temperature (425 degrees). Toss the beans in some olive oil or butter and seasonings and roast in the oven for about 10 minutes. The green beans will get a little crisp and have an incredibly flavor, almost like grilling.

You can also cook green beans on the grill or in your pressure cooker or Instant Pot.

Collage showing how to make Lemon Chicken and Green Bean Stir Fry

How do you make the lemon sauce for the chicken?

  1. Add the chicken to the skillet, marinade and all, and cook for several minutes. The marinade will boil, making it safe to eat. Be sure to move the chicken around the skillet and turn each piece over at least one to get it brown and cooked through. Set the chicken aside with the green beans. PRO TIP: Generally I wouldn’t recommend using the marinade that the raw chicken was sitting in because it can breed bacteria. However if you boil the marinade at a high temperature it kills the bacteria making it safe to eat.
  2. The honey lemon sauce is a combination of honey, lemon juice, soy sauce, red pepper flakes and cornstarch. The sauce is heated to a low boil – it will get nice and thick and yummy. You’ll know it’s done when you can slide your spoon or whisk through it and it doesn’t fill in right away.
  3. Once the sauce is thickened you can add the chicken and green beans back in and toss it all around to coat. I like topping this dish with some sesame seeds and slice green onions, but that is totally optional.

I am already dreaming of the next time I will make this Honey Lemon Chicken and Green Beans Stir Fry…tonight it is!


I’ve tried to answer all the questions I might have about making stir fried chicken and green beans. If I missed yours, feel free to ask in the comments section below.

Can I use other vegetables?

Absolutely! Feel free to add carrots, bok choy, or sliced celery. I’d recommend stir frying in batches rather than trying to cook them at the same time as the beans, otherwise it might get soggy.

Can I double the sauce?

We’re a saucy household, so this recipe creates plenty to drizzle over any sides and enough that when reheated, the chicken and beans still have plenty of coating. I’d avoid doubling it, or you’d have soup instead, but increasing it by ½ could create enough extra.

Can I thicken the sauce more?

Sure, if you want a tighter sauce that clings more instead of spreads, then use up to 2x the amount of cornstarch.

How long does this keep?

I store it in the fridge and reheat it for leftovers for 3-5 days, if it ever lasts that long.

What should I serve stir fried green beans and chicken with?

The best sides for a green bean chicken stir fry is something that will absorb or be coated by the sauce. We use white or brown rice, or ramen or udon style noodles.

Can I make this spicy?

You bet! Add sriracha to the sauce to heat it up, or sprinkle red chili flakes over the veggies and chicken while stir frying.

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