Honey Garlic Chicken and Green Beans is the one-pan dinner I reach for when I want something that tastes like it came from a restaurant but takes about 35 minutes start to finish. Sweet, savory, and sticky in all the right ways, with 38 grams of protein per serving and almost no cleanup afterward.
I made this for the first time on a night when I had chicken breasts, a bag of green beans, and about half an hour before everyone started asking what was for dinner. The honey garlic sauce came together fast, and the way it coated the chicken and charred green beans in that glossy finish made the whole skillet look like something I would pay good money for at a restaurant.
This honey garlic chicken and green beans recipe has become one of the most reliable weeknight dinners in my rotation. One skillet, simple pantry ingredients, and a sauce that genuinely gets better the next day if you have leftovers to meal prep.
Table of Contents
Ingredients for Honey Garlic Chicken and Green Beans
The sauce is the star here and it uses ingredients most home cooks already keep on hand. I always use fresh garlic rather than jarred because the difference in flavor is noticeable the moment it hits that hot pan.
For the Chicken:
- 1 to 1.5 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tbsp arrowroot powder or cornstarch (for coating)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (divided)
- 12 oz green beans (trimmed) – In my experience, green beans with a little char on them taste far better than steamed ones; do not skip the high heat step
- 1/4 cup green onions (chopped, for garnish)
- Sesame seeds (optional garnish)
For the Honey Garlic Sauce:
- 1/4 cup low-sodium chicken broth
- 3 tbsp low-sodium soy sauce – I recommend low-sodium here so you control the salt level rather than the sauce controlling it for you
- 1/4 cup honey – My preference is raw local honey for a deeper, more complex sweetness, but any quality honey works well
- 4 cloves garlic (minced fresh) – Pro tip: mince more than you think you need; this sauce is built on garlic flavor
- 1/2 tsp fresh ginger (grated) or 1/4 tsp ground ginger
- 2 tsp arrowroot powder or cornstarch mixed with 2 tsp cold water (slurry)
Step-by-Step Instructions
I recommend prepping the sauce and slurry before the chicken goes into the pan. In my experience, this dish moves quickly once the skillet gets hot and having everything ready prevents the sauce from burning while you are still whisking ingredients together.
Step 1: Cut the chicken into uniform 1-inch cubes so everything cooks at the same rate. In a medium bowl, combine 1 tablespoon arrowroot powder, garlic powder, onion powder, salt, and pepper. Toss the chicken pieces until each one has a light, even coating. This coating is what creates the slight crust that helps the sauce cling to every piece rather than sliding off.
Step 2: Heat a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the chicken in a single layer. Do not crowd the pan. Crowded chicken steams instead of browns and you lose that golden crust entirely. Cook for 4 to 5 minutes, stirring occasionally, until golden on the outside and cooked through to an internal temperature of 165 degrees F. Transfer to a plate and set aside.
Step 3: Add the remaining tablespoon of olive oil to the same skillet. Add the trimmed green beans, season with a pinch of salt and pepper, and saute over medium-high heat for about 6 minutes, stirring occasionally. You are looking for char marks and a tender-crisp texture with a slight snap when you bite one. If they look pale and soft, your heat is too low.
Step 4: While the green beans cook, whisk together the chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl. In a separate small bowl, whisk the arrowroot powder into the cold water until fully dissolved with no lumps. Keep both ready by the stove.
Step 5: Once the green beans are charred and tender-crisp, return the chicken to the skillet and toss everything together. Pour the honey garlic sauce over the top, then immediately add the arrowroot slurry. Stir constantly to coat everything evenly. The sauce will start thickening within about 30 seconds.
Step 6: Bring to a boil, then reduce heat to medium-low and simmer for 2 to 3 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat, top with sliced green onions and sesame seeds, and serve immediately over rice or cauliflower rice.
What to Serve with Honey Garlic Chicken and Green Beans
This dish is bold and saucy, so the best sides either soak up the extra glaze or add a fresh, light contrast to balance the plate.
Jasmine Rice: Fluffy jasmine rice is the most natural base for this dish. It soaks up every drop of that honey garlic sauce and turns a simple skillet meal into a complete, satisfying dinner. If you enjoy Asian-inspired bowls, you might also love this street corn chicken rice bowl as another weeknight option.
Cauliflower Rice: For a lower-carb option that still absorbs the sauce beautifully, cauliflower rice works perfectly alongside this dish. It keeps the meal light without sacrificing any of the flavor. If you enjoy low-carb dinners, this low-carb burrito bowl uses a similar approach and pairs well with this flavor profile.
Steamed or Roasted Broccoli: A simple side of broccoli adds extra fiber and a mild, slightly sweet flavor that works well against the bold garlic and honey sauce. For a heartier option, check out this rotisserie chicken broccoli pasta if you want to build a bigger spread for guests.
Asian Cucumber Salad: Thinly sliced cucumber dressed with rice vinegar, sesame oil, and a pinch of sugar adds cool crunch and a light acidic contrast that cuts through the richness of the glaze. It takes about five minutes to put together and makes the whole plate feel more balanced.
Quinoa: For a protein boost on the side, quinoa makes a nuttier, slightly chewier base than rice that holds up well under the saucy chicken. It adds extra fiber and a complete amino acid profile that rounds out the nutrition of the meal. If you enjoy high-protein meals like this, this Thai peanut chicken buddha bowl is another bowl-style dinner worth trying on rotation.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. This is one of those dishes where the flavors genuinely deepen overnight as the chicken absorbs more of the honey garlic sauce, making it one of the best recipes for Sunday meal prep.
To reheat, I recommend a skillet over medium heat with a splash of chicken broth stirred in to loosen the sauce back to its original glossy consistency. Microwave reheating works too at 50 percent power for 2 to 3 minutes, stirring halfway through. Full microwave power can make the chicken rubbery, so lower power is worth the extra minute.
Pro tip: if you are meal prepping this honey garlic chicken and green beans for the week, store the rice or cauliflower rice separately so it does not absorb all the sauce overnight. Assemble each portion fresh when you are ready to eat. If you enjoy meal-prep friendly dinners, this easy chicken zucchini bake is another one-pan recipe that stores and reheats just as well.
FAQs
Can I make this recipe gluten-free?
Yes. Use tamari or coconut aminos instead of soy sauce and confirm your chicken broth is labeled gluten-free. Arrowroot powder is naturally gluten-free, so if you are already using that as your thickener rather than cornstarch, the swap is straightforward. The flavor stays virtually identical.
What if my sauce does not thicken properly?
This usually means the slurry was not fully dissolved before adding it, or the heat was too low after adding it. Make sure the arrowroot or cornstarch is whisked completely into the cold water with no dry clumps before adding it to the pan. After adding the slurry, the heat needs to come to a full boil briefly for the thickening to activate.
Can I use chicken thighs instead of chicken breasts?
Yes, and they work beautifully here. Thighs are slightly higher in fat which makes them more forgiving on high heat and less likely to dry out. Cut them into the same 1-inch pieces and cook for the same timing, confirming 165 degrees F internal temperature before removing from the pan.
Conclusion
Honey garlic chicken and green beans is the kind of weeknight dinner that earns a permanent spot in your rotation after the very first time you make it. One pan, bold flavor, and a meal that genuinely satisfies without much effort. Make it this week and see how fast the skillet empties.
Honey Garlic Chicken and Green Beans
Ingredients
Equipment
Method
- Cut chicken into uniform 1-inch cubes. In a medium bowl, combine 1 tbsp arrowroot powder, garlic powder, onion powder, salt, and pepper. Toss chicken until each piece is lightly and evenly coated.
- Heat a 12-inch skillet over medium-high heat and add 1 tbsp olive oil. When oil shimmers, add chicken in a single layer without crowding the pan. Cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through to 165 degrees F. Transfer to a plate and set aside.
- Add the remaining 1 tbsp olive oil to the same skillet. Add trimmed green beans, season with a pinch of salt and pepper, and saute over medium-high heat for about 6 minutes, stirring occasionally, until charred and tender-crisp with a slight snap.
- While green beans cook, whisk together chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl. In a separate small bowl, whisk arrowroot powder into cold water until fully dissolved with no lumps.
- Return chicken to the skillet and toss with green beans. Pour honey garlic sauce over everything, then immediately add the arrowroot slurry. Stir constantly to coat evenly.
- Bring to a boil, then reduce heat to medium-low and simmer for 2 to 3 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat. Top with sliced green onions and sesame seeds. Serve immediately over rice or cauliflower rice.
