18 Delicious Chicken and Green Bean Culinary Creations

There’s something wonderfully comforting about the classic combination of tender chicken and crisp green beans—a versatile duo that transforms into everything from quick weeknight dinners to impressive weekend feasts. Whether you’re craving cozy comfort food or fresh, vibrant flavors, these 18 delicious recipes will inspire your next kitchen adventure. Let’s dive in and discover your new favorite chicken and green bean creation!

Stir-Fried Chicken and Green Beans with Garlic Sauce

Zestfully combining crisp-tender vegetables with succulent protein, this stir-fried chicken and green beans with garlic sauce brings restaurant-quality elegance to your weeknight table. The aromatic garlic sauce clings beautifully to each ingredient, creating a harmonious balance of textures and flavors that will have everyone reaching for seconds.

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 4 cloves garlic
• 1 pound fresh green beans
• 1/4 cup chicken broth
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes

Instructions

1. Cut chicken thighs into 1-inch pieces and pat completely dry with paper towels.
2. Toss chicken with cornstarch until evenly coated, which helps create a crisp exterior when cooked.
3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 375°F.
4. Add chicken in a single layer and cook undisturbed for 3 minutes to develop golden browning.
5. Flip chicken pieces and cook for another 3 minutes until cooked through, then transfer to a clean plate.
6. Add remaining 1 tablespoon vegetable oil to the same skillet and heat for 30 seconds.
7. Add trimmed green beans and cook for 5 minutes, stirring occasionally, until bright green and slightly blistered.
8. Mince garlic cloves and add to the skillet with green beans, cooking for 1 minute until fragrant.
9. Pour in chicken broth and immediately cover the skillet, steaming the beans for 3 minutes until tender-crisp.
10. Return chicken to the skillet and add soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
11. Stir constantly for 2 minutes until the sauce thickens and coats all ingredients evenly.
12. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

This dish achieves a wonderful textural contrast between the tender chicken and crisp green beans, all enveloped in a savory-sweet garlic sauce with just a hint of heat. Transform it into a complete meal by serving over jasmine rice or toss with fresh rice noodles for an equally satisfying variation that highlights the sauce’s complex flavor profile.

Lemon Herb Roasted Chicken with Green Beans

On crisp autumn afternoons, few dishes offer the same comforting elegance as a perfectly roasted chicken, its golden skin glistening with lemon and herbs, accompanied by tender green beans. Our Lemon Herb Roasted Chicken with Green Beans balances bright citrus notes with earthy rosemary and garlic, creating a meal that feels both celebratory and wonderfully simple. This one-pan wonder fills your kitchen with an aroma that promises a satisfying, wholesome dinner.

Ingredients

– 1 whole chicken (3–4 pounds)
– 2 tablespoons olive oil
– 1 lemon
– 4 cloves garlic
– 2 sprigs fresh rosemary
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pound fresh green beans
– 1/4 cup chicken broth

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken completely dry with paper towels to ensure crisp skin.
3. Rub the chicken all over with olive oil, then season evenly with salt and pepper.
4. Cut the lemon in half and squeeze the juice of one half over the chicken.
5. Place both lemon halves, garlic cloves, and rosemary sprigs inside the chicken cavity.
6. Arrange the green beans in a single layer in a roasting pan and pour chicken broth over them.
7. Place the chicken on top of the green beans, breast-side up.
8. Roast for 60–75 minutes, until the thickest part of the thigh registers 165°F on a meat thermometer.
9. Let the chicken rest for 15 minutes before carving to allow juices to redistribute.
10. Toss the green beans in the pan juices before serving.
Now, the chicken emerges with crackling skin and succulent meat infused with lemon and herbs, while the green beans soak up the savory pan drippings. Nestle slices alongside creamy polenta or over a bed of wild rice for a complete meal that highlights the dish’s vibrant, aromatic qualities.

Spicy Szechuan Chicken and Green Beans

Elevating the humble chicken stir-fry to new heights, this Spicy Szechuan Chicken and Green Beans delivers an unforgettable symphony of flavors. Each bite offers the perfect balance of fiery heat from Szechuan peppercorns, savory depth from fermented black beans, and the crisp freshness of vibrant green beans. This restaurant-quality dish transforms simple ingredients into an extraordinary culinary experience that will become a staple in your weeknight rotation.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 lb fresh green beans
– 3 tbsp vegetable oil
– 2 tbsp Szechuan peppercorns
– 4 garlic cloves
– 1 inch fresh ginger
– 2 tbsp fermented black beans
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 tsp red pepper flakes
– 1/4 cup chicken broth
– 1 tsp cornstarch

Instructions

1. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes and pat completely dry with paper towels.
2. Trim 1 lb fresh green beans and cut into 2-inch segments for even cooking.
3. Mince 4 garlic cloves and grate 1 inch fresh ginger using a microplane for maximum flavor release.
4. Rinse 2 tbsp fermented black beans under cold water to remove excess salt, then chop finely.
5. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
6. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust.
7. Flip chicken and cook for another 3 minutes until cooked through, then transfer to a clean plate.
8. Add remaining 1 tbsp vegetable oil to the same pan and toast 2 tbsp Szechuan peppercorns for 30 seconds until fragrant.
9. Add green beans and stir-fry for 4 minutes until bright green and slightly blistered.
10. Push beans to the sides and add minced garlic, grated ginger, and chopped black beans to the center, cooking for 45 seconds.
11. Return chicken to the pan along with any accumulated juices.
12. Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, and 1/4 cup chicken broth in a small bowl.
13. Pour sauce mixture over the chicken and beans, stirring to coat everything evenly.
14. Dissolve 1 tsp cornstarch in 1 tbsp cold water and add to the pan, stirring constantly for 1 minute until sauce thickens.
15. Remove from heat and discard the toasted Szechuan peppercorns before serving.

Aromatic and complex, this dish showcases the signature ma la sensation—both numbing and spicy—that defines authentic Szechuan cuisine. The chicken remains remarkably tender while the green beans provide satisfying crunch against the glossy, umami-rich sauce. For an elegant presentation, serve over jasmine rice and garnish with thinly sliced scallions to complement the bold flavors.

Sheet Pan Chicken, Potatoes, and Green Beans

Unfolding with rustic charm and effortless elegance, this sheet pan masterpiece transforms humble ingredients into a symphony of textures and flavors. Perfectly roasted chicken, crispy potatoes, and tender green beans mingle in harmonious balance, creating a complete meal that delights both the palate and the eye. This one-pan wonder simplifies dinner preparation while delivering restaurant-quality results that will become a cherished staple in your culinary repertoire.

Ingredients

– 1.5 lbs chicken thighs
– 1.5 lbs Yukon Gold potatoes
– 1 lb fresh green beans
– 3 tbsp olive oil
– 4 cloves garlic
– 1 tbsp fresh rosemary
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp paprika

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Cut 1.5 lbs Yukon Gold potatoes into 1-inch cubes for even cooking.
3. Trim the ends from 1 lb fresh green beans and pat them completely dry.
4. Mince 4 cloves garlic and finely chop 1 tbsp fresh rosemary.
5. Pat 1.5 lbs chicken thighs dry with paper towels to ensure crisp skin.
6. In a large bowl, whisk together 3 tbsp olive oil, minced garlic, chopped rosemary, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
7. Toss potato cubes in the seasoning mixture until thoroughly coated.
8. Arrange potatoes in a single layer on a rimmed baking sheet, leaving space for chicken.
9. Coat chicken thighs with remaining seasoning mixture, rubbing under the skin when possible.
10. Place chicken thighs skin-side up among the potatoes on the baking sheet.
11. Roast at 425°F for 25 minutes until chicken skin begins to golden.
12. Remove pan from oven and carefully toss green beans in the rendered pan juices.
13. Spread green beans around chicken and potatoes in a single layer.
14. Return to oven and roast for 15-20 minutes until chicken reaches 165°F internally and potatoes are fork-tender.
15. Let rest for 5 minutes before serving to allow juices to redistribute.
This beautifully balanced dish offers crackling chicken skin, creamy potato interiors with crisp edges, and vibrant green beans that retain just enough bite. The garlic and rosemary infuse every component with aromatic depth, while the pan juices create a natural sauce that needs no embellishment. Try serving it family-style straight from the pan, or elevate it with a drizzle of lemon-infused olive oil for bright contrast.

Honey Garlic Chicken with Crisp Green Beans

Luminous golden honey and aromatic garlic transform humble chicken into an exquisite weeknight masterpiece that feels both comforting and sophisticated. This honey garlic chicken with crisp green beans creates a perfect harmony of sweet, savory, and textural elements that will elevate your dinner routine. Each component works in concert to deliver a restaurant-quality meal from your own kitchen.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 lb fresh green beans
– 3 tbsp olive oil
– 1/3 cup honey
– 4 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 1 tbsp cornstarch
– 2 tbsp water

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken evenly with black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot skillet, making sure they don’t touch for even cooking.
5. Cook chicken for 6-7 minutes until a deep golden-brown crust forms on the bottom.
6. Flip each chicken thigh carefully using tongs.
7. Continue cooking for another 6-7 minutes until the internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate and tent loosely with foil.
9. Add remaining 1 tablespoon of olive oil to the same skillet.
10. Place green beans in the skillet in a single layer.
11. Cook green beans for 4-5 minutes, stirring occasionally, until bright green and slightly blistered.
12. Push green beans to the sides of the skillet, creating space in the center.
13. Add minced garlic to the center and cook for 30 seconds until fragrant but not browned.
14. Whisk together honey, soy sauce, rice vinegar, and red pepper flakes in a small bowl.
15. Pour the honey garlic sauce over the green beans in the skillet.
16. Create a slurry by mixing cornstarch and water until completely smooth.
17. Stir the cornstarch slurry into the sauce and green beans.
18. Simmer the sauce for 2-3 minutes until it thickens to a glossy consistency that coats the back of a spoon.
19. Return the cooked chicken to the skillet, nestling it among the green beans.
20. Spoon the thickened sauce over the chicken to coat evenly.
21. Simmer everything together for 1-2 minutes to allow flavors to meld.
Now the dish presents a beautiful contrast between the sticky, caramelized chicken and the vibrant, crisp-tender green beans. The glossy sauce clings perfectly to each component, creating layers of sweet honey, pungent garlic, and subtle heat that dance across the palate. Consider serving this over jasmine rice to soak up every last drop of the exquisite sauce, or alongside roasted potatoes for a heartier variation.

Chicken and Green Beans in Creamy Mushroom Sauce

Kindly consider this elegant one-pan wonder, where tender chicken and crisp green beans unite in a luxurious creamy mushroom sauce that transforms simple ingredients into a sophisticated weeknight masterpiece. Perfectly balanced and deeply comforting, this dish delivers restaurant-quality flavors with home kitchen ease.

Ingredients

– 1.5 pounds boneless, skinless chicken breasts
– 1 pound fresh green beans
– 8 ounces cremini mushrooms
– 1 medium yellow onion
– 3 cloves garlic
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup dry white wine
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon nutmeg
– Salt and black pepper

Instructions

1. Pat chicken breasts completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken in the hot skillet and cook undisturbed for 6-7 minutes until golden brown crust forms.
4. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F, then transfer to a plate.
5. Reduce heat to medium and melt butter in the same skillet, scraping up any browned bits from the chicken.
6. Add sliced mushrooms and cook undisturbed for 4 minutes to develop deep browning before stirring.
7. Stir in diced onion and cook 3-4 minutes until translucent, then add minced garlic and cook 30 seconds until fragrant.
8. Pour in white wine to deglaze the pan, scraping all browned bits from the bottom with a wooden spoon.
9. Add green beans, chicken broth, thyme, paprika, and nutmeg, then bring to a simmer.
10. Cover and cook 8-10 minutes until green beans are tender-crisp but still bright green.
11. Stir in heavy cream and return chicken to the skillet, spooning sauce over the top.
12. Simmer uncovered 3-4 minutes until sauce thickens slightly and chicken is heated through.
Hearty and velvety, this dish offers a beautiful contrast between the firm chicken and crisp-tender beans, all enveloped in an earthy mushroom cream sauce with subtle aromatic notes. Consider serving over buttered egg noodles or creamy polenta to soak up every drop of the luxurious sauce, or garnish with fresh parsley for a vibrant finish.

Grilled Chicken and Green Bean Salad with Balsamic Vinaigrette

Zestful summer evenings call for meals that balance elegance with ease, and this grilled chicken and green bean salad with balsamic vinaigrette delivers precisely that. Juicy chicken, crisp-tender beans, and a tangy-sweet dressing unite in a dish that feels both sophisticated and utterly approachable. It’s the kind of recipe you’ll return to whenever you crave something vibrant, satisfying, and effortlessly beautiful.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 lb fresh green beans, trimmed
– 1/4 cup extra virgin olive oil
– 3 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
2. Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, and garlic powder.
3. Place the chicken on the preheated grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F when checked with an instant-read thermometer.
4. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
5. While the chicken rests, bring a large pot of salted water to a rolling boil.
6. Add the trimmed green beans to the boiling water and blanch for 3–4 minutes, until bright green and crisp-tender.
7. Immediately drain the green beans and transfer them to a bowl of ice water to halt the cooking process and preserve their vibrant color.
8. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and Dijon mustard until the vinaigrette is fully emulsified.
9. Thinly slice the rested chicken against the grain into 1/2-inch strips.
10. Toss the blanched green beans and sliced chicken with the balsamic vinaigrette in a large serving bowl until evenly coated.

Perfect for al fresco dining, this salad offers a delightful contrast of smoky, tender chicken and snappy green beans, all brought together by the rich, tangy vinaigrette. Serve it over a bed of quinoa or alongside crusty bread to soak up every last drop of the dressing, making each bite a harmonious blend of textures and flavors.

Parmesan Crusted Chicken with Steamed Green Beans

Heralding the arrival of autumn with comforting elegance, this Parmesan Crusted Chicken with Steamed Green Beans transforms simple ingredients into a sophisticated weeknight dinner. Here, tender chicken breasts are enveloped in a golden, savory crust that crackles with each bite, while vibrant green beans provide a crisp, fresh counterpoint. The dish balances rich umami notes with clean, garden-fresh flavors for a meal that feels both indulgent and wholesome.

Ingredients

– 4 boneless, skinless chicken breasts
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 large eggs
– 1/4 cup olive oil
– 1 lb fresh green beans
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
– 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure proper crust adhesion.
3. Combine panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in a shallow dish.
4. Place flour in a separate shallow dish and beat eggs in a third dish.
5. Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs.
6. Press each chicken breast firmly into the breadcrumb mixture, coating both sides evenly.
7. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Carefully place chicken breasts in the hot oil and cook for 3-4 minutes until golden brown.
9. Flip chicken breasts and immediately transfer the skillet to the preheated oven.
10. Bake for 15-18 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
11. While chicken bakes, trim the ends from the green beans and rinse thoroughly.
12. Steam green beans in a steamer basket over boiling water for 5-7 minutes until bright green and crisp-tender.
13. Immediately transfer steamed green beans to an ice bath to preserve their vibrant color and texture.
14. Drain green beans thoroughly and toss with lemon juice just before serving.
15. Remove chicken from oven and let rest on a cutting board for 5 minutes to redistribute juices.

Now, the chicken emerges with a shatteringly crisp exterior that gives way to remarkably juicy meat, while the green beans maintain their satisfying snap. For an elegant presentation, slice the chicken on a diagonal and fan it alongside the lemony beans, perhaps with a drizzle of high-quality olive oil. This dish pairs beautifully with a crisp Chardonnay or a simple risotto for a complete dining experience.

Teriyaki Chicken and Green Bean Stir-Fry

On brisk autumn evenings when comfort calls, this teriyaki chicken and green bean stir-fry delivers both vibrant flavor and effortless elegance. Our version balances sweet-savory glazed chicken with crisp-tender vegetables in a dish that feels simultaneously wholesome and sophisticated.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 3 tbsp cornstarch
– 2 tbsp vegetable oil
– 1 lb fresh green beans
– 4 cloves garlic
– 1 tbsp fresh ginger
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 2 tsp toasted sesame seeds

Instructions

1. Cut chicken thighs into 1-inch cubes and pat completely dry with paper towels.
2. Toss chicken with 3 tbsp cornstarch until evenly coated, shaking off excess.
3. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add chicken in a single layer and cook undisturbed for 3 minutes to develop golden crust.
5. Flip chicken pieces and cook 3 more minutes until browned on all sides.
6. Transfer chicken to a clean plate, leaving oil in the pan.
7. Add green beans to the hot pan and stir-fry for 4 minutes until bright green with slight char marks.
8. Mince 4 garlic cloves and 1 tbsp fresh ginger, then add to the pan.
9. Cook aromatics for 30 seconds until fragrant but not browned.
10. Whisk together 1/2 cup soy sauce, 1/4 cup honey, and 2 tbsp rice vinegar in a small bowl.
11. Pour sauce mixture into the pan, stirring to combine with vegetables.
12. Return chicken to the pan and simmer for 2 minutes until sauce thickens and coats ingredients.
13. Remove from heat and stir in 1 tsp sesame oil.
14. Garnish with 2 tsp toasted sesame seeds before serving. Now the dish rests, its glossy sauce clinging to each morsel while the green beans retain their satisfying snap. Nutty sesame notes complement the balanced sweet-savory glaze that permeates the tender chicken. For a stunning presentation, serve over jasmine rice in shallow bowls, allowing the vibrant colors to shine through.

Orange Glazed Chicken and Green Beans

Unveiling a dish that marries sweet citrus brightness with savory depth, this orange glazed chicken with green beans transforms simple ingredients into an elegant weeknight masterpiece. The vibrant sauce caramelizes beautifully over tender chicken, while crisp-tender green beans provide the perfect textural contrast in this balanced, restaurant-worthy meal.

Ingredients

– 1.5 lbs chicken thighs
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb fresh green beans
– 1 cup orange juice
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until golden brown.
5. Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate, leaving drippings in the skillet.
7. Add green beans to the same skillet and sauté for 4-5 minutes until bright green.
8. Whisk together orange juice, honey, soy sauce, cornstarch, garlic, and ginger in a small bowl until smooth.
9. Pour the sauce mixture over the green beans, stirring constantly to prevent lumps.
10. Bring the sauce to a gentle boil, then reduce heat to medium-low and simmer for 3-4 minutes until thickened.
11. Return chicken to the skillet, spooning glaze over each piece to coat thoroughly.
12. Simmer together for 2-3 minutes until chicken is heated through and glazed.
13. Remove from heat and let rest for 3 minutes before serving to allow flavors to meld. Zestful and vibrant, the sticky-sweet glaze forms a glossy coat over juicy chicken, while the green beans maintain a satisfying snap against the tender meat. For an elegant presentation, arrange the components artfully over creamy polenta or coconut rice to soak up every drop of the citrus-infused sauce.

Cashew Chicken and Green Beans in Oyster Sauce

Delightfully balancing savory depth with crisp freshness, this cashew chicken and green beans dish showcases the elegant simplicity of Asian-inspired home cooking. The glossy oyster sauce coating tender chicken and vibrant vegetables creates a restaurant-quality meal that comes together effortlessly in your own kitchen.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 lb fresh green beans
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1/2 cup roasted cashews
• 1/3 cup oyster sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/4 cup chicken broth
• 1 tsp sesame oil

Instructions

1. Cut 1.5 lb boneless, skinless chicken thighs into 1-inch cubes and pat completely dry with paper towels.
2. Toss chicken pieces with 2 tbsp cornstarch until evenly coated, which helps create a delicate crust when searing.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add chicken in a single layer and cook undisturbed for 3 minutes to develop golden-brown sear on one side.
5. Flip chicken pieces and continue cooking for another 3 minutes until cooked through and lightly crisped.
6. Transfer chicken to a clean plate, leaving any rendered fat in the skillet.
7. Add remaining 1 tbsp vegetable oil to the skillet and heat for 30 seconds.
8. Add 1 lb fresh green beans and sauté for 4 minutes until bright green and slightly tender but still crisp.
9. Mince 4 cloves garlic and 1 tbsp fresh ginger, then add to the skillet and cook for 1 minute until fragrant.
10. Return cooked chicken to the skillet along with any accumulated juices.
11. Pour in 1/3 cup oyster sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 cup chicken broth.
12. Bring sauce to a simmer and cook for 2 minutes until slightly thickened and glossy.
13. Add 1/2 cup roasted cashews and 1 tsp sesame oil, then toss everything together until well combined.
14. Remove from heat and let rest for 2 minutes to allow flavors to meld before serving.

Crunchy cashews and crisp-tender green beans provide delightful textural contrast against the velvety chicken, while the rich oyster sauce delivers umami depth balanced by subtle acidity. Consider serving this elegant dish over jasmine rice to soak up the glossy sauce, or alongside steamed bao buns for a creative twist that highlights the complex flavors.

One-Pot Chicken and Green Bean Casserole

Brimming with rustic charm and sophisticated simplicity, this one-pot chicken and green bean casserole transforms humble ingredients into an elegant weeknight masterpiece. Succulent chicken thighs mingle with crisp-tender green beans in a creamy, herb-infused sauce that develops complex flavors through careful layering. Each spoonful delivers the comforting essence of home cooking elevated to dinner party perfection.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 lb fresh green beans, trimmed
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tbsp olive oil
– 1 tbsp fresh thyme leaves
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Arrange chicken thighs in a single layer and sear until golden brown, 5-6 minutes per side.
4. Transfer chicken to a clean plate, leaving rendered fat in the pot.
5. Add diced onion to the hot pot and cook, stirring frequently, until translucent and lightly caramelized, about 6 minutes.
6. Stir in minced garlic and cook until fragrant, exactly 60 seconds to prevent burning.
7. Sprinkle smoked paprika over the onion mixture and toast for 30 seconds to deepen its flavor.
8. Pour in chicken broth, using a wooden spoon to scrape up all browned bits from the pot bottom.
9. Return chicken thighs to the pot along with any accumulated juices.
10. Arrange green beans evenly around the chicken in a single layer as much as possible.
11. Bring liquid to a gentle boil, then immediately reduce heat to maintain a steady simmer.
12. Cover pot tightly and cook for 20 minutes until chicken reaches 165°F internally.
13. Stir in heavy cream and fresh thyme leaves, simmering uncovered for 5 minutes to slightly thicken the sauce.
14. Taste sauce and adjust seasoning with additional salt if needed, remembering the broth already contains salt.
15. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld. Ultimately, this casserole achieves a beautiful textural harmony where the chicken remains remarkably moist while the green beans retain a satisfying crisp-tender bite. The creamy sauce, infused with smoky paprika and aromatic thyme, clings perfectly to each component without becoming heavy. For an elegant presentation, serve directly from the Dutch oven at the table, garnished with extra thyme sprigs and accompanied by crusty bread for sopping up every last drop of the luxurious sauce.

Thai Basil Chicken and Green Beans

Kindling the senses with its aromatic allure, this Thai Basil Chicken and Green Beans dish captures the vibrant essence of Southeast Asian street food while elevating it for the modern home kitchen. Perfectly balancing spicy, sweet, and savory notes, it transforms simple ingredients into an extraordinary weeknight dinner that feels both exotic and comforting. The fragrant basil and crisp green beans create a textural symphony that will transport your palate to bustling Bangkok markets.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 4 cloves garlic
– 2 Thai chilies
– 8 oz fresh green beans
– 3 tbsp fish sauce
– 1 tbsp dark soy sauce
– 1 tbsp oyster sauce
– 1 tsp sugar
– 1 cup fresh Thai basil leaves

Instructions

1. Cut chicken thighs into 1-inch pieces and pat completely dry with paper towels.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add chicken pieces in a single layer and cook undisturbed for 2 minutes to develop golden sear.
4. Flip chicken and continue cooking until no pink remains, approximately 3 more minutes.
5. Mince garlic cloves and thinly slice Thai chilies while chicken cooks.
6. Push chicken to one side of the wok and add garlic and chilies to the empty space.
7. Stir aromatics constantly for 30 seconds until fragrant but not browned.
8. Trim green beans and cut into 2-inch lengths while aromatics cook.
9. Add green beans to the wok and toss everything together.
10. Pour fish sauce, dark soy sauce, oyster sauce, and sugar around the edges of the wok.
11. Stir continuously for 2 minutes until sauce thickens and coats all ingredients.
12. Tear Thai basil leaves from stems and add to the wok.
13. Stir just until basil wilts, about 30 seconds, then immediately remove from heat.

Just moments off the heat, the dish presents a beautiful contrast of tender chicken against crisp-tender green beans, all enveloped in that signature umami-rich sauce. The Thai basil lends its distinctive anise-like fragrance that permeates every bite, while the chilies provide a building heat that lingers pleasantly. For an authentic presentation, serve immediately over jasmine rice with a fried egg crowning the dish, allowing the golden yolk to mingle with the savory sauce.

Garlic Butter Chicken Thighs with Sautéed Green Beans

Meticulously crafted for both weeknight ease and dinner party elegance, these garlic butter chicken thighs deliver succulent perfection alongside vibrant green beans. The golden-brown sear locks in juices while the aromatic butter sauce creates a luxurious coating that elevates simple ingredients. This harmonious pairing transforms humble components into a sophisticated yet approachable centerpiece.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 1 lb fresh green beans, trimmed
– 4 tbsp unsalted butter, divided
– 3 tbsp olive oil
– 8 garlic cloves, minced
– 1/2 cup chicken broth
– 1 tbsp fresh lemon juice
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides with salt and pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook undisturbed for 8 minutes until skin is deeply golden and crispy.
4. Flip chicken and cook for 6 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a plate, keeping rendered fat in the skillet.
6. Add remaining 1 tablespoon olive oil to the skillet and heat over medium.
7. Add green beans and sauté for 5 minutes, stirring occasionally, until bright green with slight char marks.
8. Push green beans to the skillet’s perimeter and add 2 tablespoons butter to the center.
9. Once butter melts, add minced garlic and cook for 45 seconds until fragrant but not browned.
10. Pour in chicken broth and scrape up any browned bits from the skillet bottom.
11. Return chicken thighs to the skillet, nestling them among the green beans.
12. Simmer for 3 minutes until sauce slightly reduces.
13. Remove from heat and swirl in remaining 2 tablespoons butter until emulsified.
14. Stir in lemon juice and red pepper flakes.

The crispy-skinned chicken yields to exceptionally tender meat that absorbs the garlic-infused butter sauce, while the green beans maintain a satisfying snap. For an elegant presentation, arrange the thighs over a bed of creamy polenta to catch every drop of the vibrant pan sauce, creating a complete meal that balances richness with bright acidity.

Chicken and Green Bean Tikka Masala

Beneath the vibrant orange surface of this Chicken and Green Bean Tikka Masala lies a symphony of aromatic spices and tender textures that will transport your senses straight to the heart of Indian cuisine. Perfectly balancing creamy richness with bright vegetable freshness, this dish elevates weeknight cooking to an elegant affair worthy of any dinner party. Each bite delivers the comforting warmth of traditional flavors with a contemporary twist that makes it accessible yet sophisticated.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 cups fresh green beans
– 1 large yellow onion
– 4 cloves garlic
– 1 tbsp fresh ginger
– 1 cup plain yogurt
– 2 tbsp garam masala
– 1 tsp turmeric
– 1 tsp cayenne pepper
– 1 can (14.5 oz) crushed tomatoes
– 1 cup heavy cream
– 3 tbsp vegetable oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro

Instructions

1. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes and place in a medium bowl.
2. Combine 1 cup plain yogurt, 1 tbsp garam masala, 1 tsp turmeric, and 1 tsp salt in the bowl with chicken, mixing thoroughly to coat each piece.
3. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow flavors to penetrate the meat.
4. While chicken marinates, trim 2 cups fresh green beans and cut into 2-inch segments.
5. Finely dice 1 large yellow onion and mince 4 cloves garlic and 1 tbsp fresh ginger.
6. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
7. Add marinated chicken pieces in a single layer, cooking for 4-5 minutes per side until golden brown.
8. Remove chicken from pot and set aside, keeping any accumulated juices.
9. Add remaining 1 tbsp vegetable oil to the same pot and sauté diced onion for 6-8 minutes until translucent.
10. Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
11. Add 1 can crushed tomatoes, 1 tbsp garam masala, 1 tsp cayenne pepper, and 1/2 tsp black pepper, simmering for 5 minutes.
12. Return chicken and any juices to the pot along with 2 cups green beans.
13. Pour in 1 cup heavy cream, stirring gently to combine all ingredients.
14. Reduce heat to low, cover pot, and simmer for 20 minutes until green beans are tender-crisp and chicken reaches 165°F internally.
15. Chop 1/4 cup fresh cilantro and sprinkle over finished dish before serving.

Keeping the sauce gently simmering ensures the cream doesn’t separate while allowing the green beans to maintain their vibrant color and slight crunch. The creamy tomato base clings beautifully to each piece of chicken, while the aromatic spices create layers of warmth that unfold with every bite. Serve this elegant curry over fragrant basmati rice or with warm naan bread to soak up every last drop of the luxurious sauce.

Coconut Curry Chicken with Green Beans

Delicately balancing aromatic spices with creamy coconut milk, this coconut curry chicken with green beans transforms simple ingredients into an extraordinary weeknight dinner. Developed to satisfy both the adventurous palate and the time-crunched cook, this dish brings restaurant-quality flavors to your home kitchen with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp vegetable oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp curry powder
• 1/2 tsp red pepper flakes
• 13.5 oz can coconut milk
• 1 cup chicken broth
• 1 lb fresh green beans
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/4 cup fresh cilantro
• 2 cups cooked jasmine rice

Instructions

1. Pat chicken thighs completely dry with paper towels and cut into 1-inch pieces.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Add chicken pieces in a single layer and cook for 4-5 minutes until golden brown on one side.
4. Flip chicken pieces and cook for another 3-4 minutes until browned on all sides, then transfer to a clean plate.
5. Dice onion into 1/2-inch pieces while the pan retains its flavorful fond.
6. Add diced onion to the same pot and cook for 5 minutes until softened and translucent.
7. Mince garlic and ginger finely while onions cook to ensure even distribution of flavor.
8. Add minced garlic, ginger, curry powder, and red pepper flakes to the pot and cook for 1 minute until fragrant.
9. Pour in coconut milk and chicken broth, scraping the bottom of the pot to incorporate all the browned bits.
10. Return chicken and any accumulated juices to the pot and bring to a gentle simmer.
11. Reduce heat to medium-low, cover, and simmer for 15 minutes to allow flavors to meld.
12. Trim green beans and cut into 2-inch pieces while the curry simmers.
13. Add green beans to the pot and continue simmering uncovered for 8-10 minutes until beans are tender-crisp.
14. Stir in fish sauce and brown sugar until fully dissolved.
15. Chop fresh cilantro leaves for garnish.
16. Serve curry immediately over hot jasmine rice and garnish with fresh cilantro.

Wonderfully creamy with tender chicken and crisp-tender green beans, this curry offers layers of flavor that deepen with each bite. The aromatic coconut broth clings beautifully to each grain of jasmine rice, creating a harmonious balance between rich and bright elements. For an elegant presentation, serve in shallow bowls with a wedge of lime for squeezing over individual portions.

Lemon Dijon Chicken and Green Bean Skillet

Meticulously balancing bright citrus notes with earthy mustard undertones, this elegant skillet dish transforms simple ingredients into a sophisticated weeknight masterpiece. The vibrant lemon and Dijon marinade creates a glossy, golden crust on tender chicken breasts while infusing fresh green beans with complex flavor. Perfectly suited for both casual family dinners and impromptu entertaining, this one-pan wonder delivers restaurant-quality results with minimal cleanup.

Ingredients

– 4 boneless, skinless chicken breasts
– 1 lb fresh green beans
– 3 tbsp olive oil
– 2 tbsp Dijon mustard
– 1 lemon
– 3 cloves garlic
– 1/2 cup chicken broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
2. Zest the entire lemon, then juice it to yield approximately 3 tablespoons of fresh lemon juice.
3. In a small bowl, whisk together Dijon mustard, lemon juice, lemon zest, and minced garlic until fully combined.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Place chicken breasts in the hot skillet and cook for 6-7 minutes until deeply golden brown on the first side.
6. Flip chicken and cook for another 5-6 minutes until the second side develops a rich crust.
7. Transfer chicken to a clean plate, leaving any rendered fat and browned bits in the skillet.
8. Add remaining 1 tablespoon olive oil to the skillet and immediately add green beans.
9. Sauté green beans for 4-5 minutes, tossing frequently, until they begin to blister and develop light char marks.
10. Pour chicken broth into the skillet, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
11. Sprinkle dried thyme over the green beans and stir to distribute evenly.
12. Return chicken breasts to the skillet, nestling them among the green beans.
13. Spoon the Dijon-lemon mixture evenly over each chicken breast, ensuring complete coverage.
14. Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F.
15. Remove from heat and let rest for 3 minutes before serving to allow juices to redistribute.

Key to this dish’s appeal is the contrast between the chicken’s crisp, tangy exterior and its remarkably moist interior, while the green beans maintain a satisfying snap. The reduced sauce clings beautifully to each component, creating harmonious bites where bright citrus cuts through the mustard’s gentle heat. Consider serving over creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of the vibrant pan sauce.

Vietnamese Lemongrass Chicken and Green Beans

Fragrant and vibrant, this Vietnamese Lemongrass Chicken and Green Beans dish captures the essence of Southeast Asian cuisine with its aromatic marinade and crisp-tender vegetables. The combination of savory chicken, earthy green beans, and zesty lemongrass creates a harmonious balance that is both comforting and sophisticated. Perfect for weeknight dinners or entertaining guests, this recipe delivers restaurant-quality flavors with approachable techniques.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 stalks fresh lemongrass
– 3 cloves garlic
– 1 shallot
– 2 tbsp fish sauce
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tbsp vegetable oil
– 1 lb fresh green beans
– 2 tbsp water
– 1 tbsp lime juice
– 1 tsp chili flakes

Instructions

1. Trim and thinly slice 2 stalks of fresh lemongrass, using only the tender lower 4 inches of each stalk.
2. Mince 3 cloves of garlic and 1 shallot until they form a fine paste.
3. Combine the sliced lemongrass, minced garlic, minced shallot, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 tablespoon brown sugar in a medium bowl.
4. Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch pieces and add them to the marinade.
5. Toss the chicken thoroughly to coat every piece evenly with the marinade.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
7. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
8. Add the marinated chicken pieces to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
9. Cook the chicken for 4-5 minutes per side until golden brown and cooked through to 165°F internal temperature.
10. Transfer the cooked chicken to a clean plate using tongs, leaving any drippings in the skillet.
11. Trim 1 pound of fresh green beans and add them to the same skillet.
12. Pour 2 tablespoons of water into the skillet and immediately cover with a lid to create steam.
13. Steam the green beans for 3-4 minutes until bright green and crisp-tender, shaking the pan occasionally.
14. Remove the lid and return the cooked chicken to the skillet with the green beans.
15. Drizzle 1 tablespoon of fresh lime juice over the mixture and sprinkle with 1 teaspoon of chili flakes.
16. Toss everything together gently until well combined and heated through, about 1 minute.

Wonderfully textured with tender chicken and crisp green beans, this dish offers a symphony of flavors from the aromatic lemongrass marinade to the bright lime finish. The slight heat from chili flakes provides a subtle warmth that complements the savory depth of fish sauce. Serve over jasmine rice or alongside vermicelli noodles for a complete meal that transports your taste buds straight to the streets of Hanoi.

Conclusion

Journey through these 18 delicious chicken and green bean recipes offers endless inspiration for quick, healthy meals your family will love. Whether you’re craving comfort food or something fresh, there’s a perfect dish waiting for you. Try your favorites, leave a comment sharing which ones you enjoyed most, and don’t forget to pin this article on Pinterest to save these tasty ideas for later!