Healthy 20-Minute Chicken Breast Dinner
Tender chicken breast and crisp green beans tossed in a glossy garlic pan sauce. Clean, fast, and weeknight-friendly. This is the kind of homey chicken recipe you’ll cook on repeat.
Why you’ll love it
- Healthy chicken and beans dinner in one pan
- 20 minutes from fridge to table
- Sauce has no added sugar and pantry-simple
- Meal prep friendly and kid-approved
Ingredients
(full measurements in the WP Recipe Card below)
Chicken
- Boneless skinless chicken breasts, cut in 1-inch pieces
- Olive oil, kosher salt, black pepper, garlic powder
Green beans
- Fresh green beans, trimmed
- Olive oil, pinch of salt
Garlic pan sauce
- Low-sodium chicken broth
- Low-sodium soy sauce or coconut aminos
- Rice vinegar or apple cider vinegar
- Fresh garlic, minced
- Cornstarch
- Sesame oil (optional)
Step-by-step
- Sear chicken
Heat oil in a large skillet over medium-high. Season chicken, then sear 4–5 minutes until golden and 160°F. - Blister beans
Push chicken to the edges. Add a little oil and the green beans. Cook 3–4 minutes until bright and lightly tender. - Make sauce
Whisk broth, soy, vinegar, cornstarch, and garlic. Pour into skillet. Stir 1–2 minutes until glossy and thickened. Finish with a few drops of sesame oil. - Serve
Taste for salt. Plate with extra green beans and any sauce from the pan.
Pro tips
- Slice chicken evenly so it cooks fast and stays juicy
- Use a hot pan for color without overcooking
- If beans are thick, microwave 1 minute before sautéing
- Want heat? Add red pepper flakes at the end
How to serve
- Over cauliflower rice, brown rice, or quinoa
- With mashed potatoes or a side salad
- In meal-prep bowls with extra veggies
Make ahead & storage
- Fridge: 3–4 days in airtight containers
- Freeze: up to 2 months (sauce may thin slightly after thawing)
- Reheat: low heat in a skillet; splash of broth to loosen
FAQs
Is this good for a “cooking for diabetics dinners” plan?
It’s a lower-carb, no-added-sugar skillet. Always adjust to your needs and doctor’s advice.
Can I use thighs?
Yes. Cook to 175°F; still very tender.
Swap for canned beans?
Use drained canned green beans at the end and warm briefly.
Make it a casserole?
Stir in cooked brown rice, transfer to a dish, and bake 10 minutes to set.
Easy Chicken and Green Beans Skillet
Quick chicken breast and green beans skillet dinner tossed in a savory garlic soy pan sauce. Healthy, homey, and perfect for busy weeknights — ready in just 20 minutes.
Ingredients
- 1½ lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1½ tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 lb fresh green beans, trimmed
- ¾ cup low-sodium chicken broth
- 3 tbsp low-sodium soy sauce or coconut aminos
- 1½ tbsp rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- ½ tsp sesame oil (optional)
Equipment
- Large skillet
- cutting board
- knife
- whisk
- mixing bowl
Method
- Heat 1 tbsp oil in a large skillet over medium-high. Toss chicken with ½ tsp salt, pepper, and garlic powder. Sear 4–5 minutes until mostly cooked.
- Add remaining ½ tbsp oil and green beans with ¼ tsp salt. Cook 3–4 minutes until crisp-tender.
- Whisk broth, soy, vinegar, cornstarch, and garlic. Pour into skillet and stir 1–2 minutes until the sauce thickens and coats chicken and beans. Add sesame oil if using.
- Check seasoning and serve hot.
Nutrition
Calories: 285kcalCarbohydrates: 11gProtein: 36gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 720mgPotassium: 640mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 20mgCalcium: 50mgIron: 1.2mg
Notes
Thin sauce with extra broth; thicken with another ½ tsp cornstarch in cold water. Add chili flakes for heat or lemon zest for brightness. Keep leftovers and sauce separate for best texture.
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