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Honey Lemon Chicken & Green Beans - Bright, Saucy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Prep the chicken: Pat the chicken dry. Season with salt and pepper. This helps it brown and keeps the meat juicy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.