Honey Lemon Chicken & Green Beans – Bright, Saucy, and Weeknight Easy
This is the kind of dinner that makes the kitchen smell amazing and the table go quiet. Juicy chicken coated in a glossy honey-lemon sauce, tender-crisp green beans, and a hint of garlic—everything cooks in one pan. It’s simple without feeling basic, and the flavors are clean and bright.
If you’ve got 30 minutes and a skillet, you’re set. Serve it with rice, couscous, or just a slice of crusty bread to catch every drop of sauce.
Ingredients
Method
- Prep the chicken: Pat the chicken dry. Season with salt and pepper. This helps it brown and keeps the meat juicy.
- Mix the sauce: In a small bowl, combine lemon juice, lemon zest, honey, chicken broth, and soy sauce. Taste and adjust sweetness or acidity. Set aside.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5–7 minutes, turning once, until golden and cooked through. Transfer to a plate.
- Cook the green beans: In the same skillet, add remaining 1 tablespoon oil. Add green beans and a pinch of salt. Sauté 2 minutes. Splash in 2–3 tablespoons water, cover, and steam 2–3 minutes until bright green and crisp-tender. Remove lid and let any liquid evaporate.
- Build flavor: Push beans to the side. Add butter (if using), garlic, and ginger to the open space. Cook 30 seconds until fragrant, stirring so it doesn’t burn.
- Add sauce and thicken: Pour in the honey-lemon mixture. Bring to a simmer. If you prefer a thicker glaze, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
- Return chicken: Add chicken and any juices back to the pan. Toss with the beans until coated. Simmer 1 minute. Taste and season with more salt, pepper, or honey as needed. Add a pinch of red pepper flakes if you like a little heat.
- Finish and serve: Remove from heat. Shower with chopped parsley or chives. Serve with lemon wedges and your choice of side—rice, quinoa, couscous, or roasted potatoes.
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Get Your Program TodayWhat Makes This Recipe So Good
- Balanced flavor: The honey and lemon play off each other, so the sauce is sweet, tangy, and not heavy.
- Quick to make: From chopping board to table in about 30 minutes, with minimal cleanup.
- One-pan cooking: Sear the chicken, steam the beans, and reduce the sauce all in the same skillet.
- Fresh and versatile: Use chicken thighs or breasts, swap in asparagus or snap peas—lots of flexibility.
- Family-friendly: Bright flavors without heat, and you can adjust the sweetness easily.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 12 ounces fresh green beans, trimmed
- 2 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter (optional for gloss)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated (optional but recommended)
- Zest of 1 lemon
- 1/3 cup fresh lemon juice (about 1.5 lemons)
- 1/4 cup honey (adjust to taste)
- 1/3 cup low-sodium chicken broth (or water)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry), optional for thicker sauce
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Red pepper flakes, pinch (optional for gentle heat)
- Fresh parsley or chives, chopped, for garnish
- Lemon wedges, for serving
How to Make It
- Prep the chicken: Pat the chicken dry. Season with salt and pepper.
This helps it brown and keeps the meat juicy.
- Mix the sauce: In a small bowl, combine lemon juice, lemon zest, honey, chicken broth, and soy sauce. Taste and adjust sweetness or acidity. Set aside.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken in a single layer. Cook 5–7 minutes, turning once, until golden and cooked through. Transfer to a plate.
- Cook the green beans: In the same skillet, add remaining 1 tablespoon oil.
Add green beans and a pinch of salt. Sauté 2 minutes. Splash in 2–3 tablespoons water, cover, and steam 2–3 minutes until bright green and crisp-tender.
Remove lid and let any liquid evaporate.
- Build flavor: Push beans to the side. Add butter (if using), garlic, and ginger to the open space. Cook 30 seconds until fragrant, stirring so it doesn’t burn.
- Add sauce and thicken: Pour in the honey-lemon mixture.
Bring to a simmer. If you prefer a thicker glaze, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
- Return chicken: Add chicken and any juices back to the pan. Toss with the beans until coated.
Simmer 1 minute. Taste and season with more salt, pepper, or honey as needed. Add a pinch of red pepper flakes if you like a little heat.
- Finish and serve: Remove from heat.
Shower with chopped parsley or chives. Serve with lemon wedges and your choice of side—rice, quinoa, couscous, or roasted potatoes.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over low heat with a splash of water or broth until heated through.
Avoid high heat to prevent overcooking the chicken and reducing the sauce too much.
- Make-ahead tip: Mix the sauce up to 3 days in advance and trim the beans. Keep both chilled and cook fresh.
Why This is Good for You
- Lean protein: Chicken delivers protein to support muscles and keep you full without a heavy meal.
- Veggie boost: Green beans bring fiber, vitamin C, vitamin K, and a bit of plant-based iron.
- Light but satisfying: The sauce is bright and flavorful, so you don’t need loads of oil or cream.
- Better balance: Honey adds sweetness without refined syrupy sauces. You can scale it down if you’re watching sugar.
- Gluten-free adaptable: Use tamari instead of soy sauce and check that your cornstarch is certified gluten-free.
Common Mistakes to Avoid
- Crowding the pan: If the chicken is piled up, it steams instead of sears.
Cook in batches for golden edges.
- Overcooking the beans: They should stay crisp-tender and bright green. A quick sauté and brief steam is enough.
- Burning the garlic: Add garlic after the beans soften slightly and keep the heat moderated. Burnt garlic turns bitter fast.
- Skipping the taste test: Adjust the sauce at the end.
More lemon for brightness, more honey for sweetness, more soy for depth.
- Too-thick or too-thin sauce: Use the cornstarch slurry if you want a glaze. If it gets too thick, whisk in a splash of water or broth.
Alternatives
- Protein swaps: Use turkey cutlets, pork tenderloin slices, or firm tofu. For tofu, press well and sear until crisp before saucing.
- Vegetable swaps: Try asparagus, snap peas, broccoli florets, or thin carrot coins.
Adjust steaming time so they stay crisp.
- Citrus variations: Swap lemon with lime for a sharper edge or orange for a sweeter, softer citrus note.
- Herb twists: Add thyme or rosemary while the sauce simmers. Finish with basil or dill for a fresh, aromatic lift.
- Grain pairings: Serve over jasmine rice, brown rice, farro, or couscous. Cauliflower rice works for a lower-carb option.
- No cornstarch: Reduce the sauce a little longer, or use arrowroot starch for a similar effect.
FAQ
Can I use frozen green beans?
Yes.
Thaw and pat them dry first so they don’t water down the sauce. They won’t be as crisp as fresh, but they still work well.
What’s the best cut of chicken?
Thighs are more forgiving and stay juicy. Breasts are leaner but can dry out, so keep an eye on doneness and avoid overcooking.
How do I know when the chicken is done?
Cut into a piece—it should be opaque throughout with clear juices.
An instant-read thermometer should read 165°F (74°C).
Is the sauce very sweet?
It’s balanced. Start with the listed amount of honey and add more to taste. If it’s too sweet, brighten with extra lemon juice or a splash of vinegar.
Can I make this without soy sauce?
Absolutely.
Use tamari or coconut aminos, or add a pinch of salt plus a dash of Worcestershire for depth.
What sides go best with this?
Steamed rice, quinoa, couscous, buttered noodles, or roasted potatoes all soak up the sauce nicely. A simple side salad is great too.
Can I meal prep this?
Yes. Portion into containers with rice or grains and refrigerate up to 4 days.
Reheat gently so the chicken stays tender.
In Conclusion
Honey Lemon Chicken & Green Beans is bright, fast, and reliably delicious. The sauce is tangy-sweet with just enough richness to feel special, and everything cooks in a single pan. Keep it in your weeknight rotation, adjust the flavors to your taste, and enjoy a meal that feels fresh without any fuss.
Add a squeeze of lemon at the table, and it’ll taste like you cooked it just for today.
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