One-Pan Teriyaki Chicken & Green Beans
If you’re searching for a dinner that’s both quick and irresistibly flavorful, look no further than this One-Pan Teriyaki Chicken & Green Beans. This recipe brings tender, juicy chicken thighs together with crisp green beans, all coated in a luscious homemade teriyaki sauce. Plus, it all comes together in one skillet, so cleanup is a breeze—perfect for busy weeknights when you want something delicious on the table fast without sacrificing taste or quality.
Why This Recipe is a Keeper
This One-Pan Teriyaki Chicken & Green Beans recipe is a total game-changer. It’s the perfect balance of savory and sweet, with that unmistakable umami kick from soy sauce, rounded out by honey’s natural sweetness and fresh ginger’s zing. Because it’s made in one pan, the chicken stays juicy while the green beans get just the right amount of tenderness and snap.
Not only is it super simple to make, but it’s also packed with nutrients from the fresh green beans and protein from the chicken thighs. Whether you’re cooking for yourself, family, or friends, this dish satisfies cravings and leaves you feeling nourished. Plus, it’s versatile—you can easily swap ingredients or add extras to tailor it to your taste. It’s no wonder this recipe is destined to become a staple in your rotation.
The Ingredient Lineup
- 1 pound chicken thighs, boneless and skinless – juicy, flavorful, and quick-cooking
- 2 cups fresh green beans, trimmed – crisp and vibrant for perfect texture contrast
- 1/4 cup soy sauce – the salty, savory base of our teriyaki glaze
- 2 tablespoons honey – adds natural sweetness and helps caramelize the sauce
- 1 tablespoon fresh ginger, minced – gives a bright, aromatic kick
- 2 cloves garlic, minced – essential for depth of flavor
- 1 tablespoon sesame oil – imparts a toasty, nutty aroma
- 1 tablespoon olive oil – for searing the chicken to golden perfection
- 1 teaspoon cornstarch mixed with 1 tablespoon water – thickens the teriyaki sauce beautifully
- Salt and pepper to taste – simple seasoning for balance
- Sesame seeds for garnish – adds crunch and visual appeal
- Green onions, chopped for garnish – fresh and vibrant finishing touch
Gear Checklist
- Large skillet or non-stick pan: Big enough to fit chicken and green beans without crowding
- Mixing bowl: To whisk together teriyaki sauce ingredients easily
- Sharp knife: For trimming green beans and prepping ginger and garlic
- Measuring spoons and cups: For precise ingredient quantities
- Spatula or tongs: To turn chicken and stir green beans gently
One-Pan Teriyaki Chicken & Green Beans: Step-by-Step Guide
Step 1: Prep Your Ingredients
Begin by trimming the ends off your fresh green beans and setting them aside. Mince the garlic cloves and fresh ginger finely so they release maximum flavor. Pat your chicken thighs dry with paper towels and season lightly with salt and pepper.
Step 2: Whisk Together the Teriyaki Sauce
In a small bowl, combine soy sauce, honey, minced ginger, and garlic. Whisk until the honey dissolves and the mixture is well blended. Set aside, as this will be your flavorful sauce base.
Step 3: Sear the Chicken
Heat olive oil in your skillet over medium-high heat. Add chicken thighs in a single layer, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
Step 4: Cook the Green Beans
In the same skillet, add sesame oil and toss in the green beans. Sauté for 3-4 minutes, stirring occasionally, until they’re tender-crisp and bright green.
Step 5: Combine Chicken and Sauce
Return the chicken thighs to the skillet with the green beans. Pour the teriyaki sauce over everything. Mix the cornstarch with water until smooth, then pour that into the skillet. Stir gently to coat the chicken and beans evenly.
Step 6: Simmer Until Glazed
Lower the heat to medium and let everything simmer for 2-3 minutes. The sauce will thicken and become glossy, clinging beautifully to the chicken and green beans.
Step 7: Garnish and Serve
Sprinkle sesame seeds and chopped green onions over the top for a fresh, crunchy finish. Serve immediately with steamed rice or noodles for a complete meal.
Swap Guide
- Chicken breasts: Use instead of thighs if preferred, but be careful not to overcook as they dry out faster.
- Snap peas or asparagus: Great alternatives to green beans for a different vegetable twist.
- Maple syrup or agave nectar: Perfect substitutes for honey for a slightly different sweetness profile.
- Coconut aminos: Use instead of soy sauce for a gluten-free and soy-free option with a milder taste.
- Chili flakes: Add for a spicy kick if you like your teriyaki with heat.
Common Errors (and Fixes)
- Chicken is dry: Make sure to not overcook the chicken thighs; they cook quickly and stay juicy when removed as soon as the internal temperature hits 165°F.
- Sauce too thin: If your teriyaki sauce isn’t thickening, double-check you’ve added the cornstarch slurry and allow it to simmer a bit longer.
- Green beans mushy: Cook green beans briefly to keep them crisp-tender. Overcooking will cause them to lose their vibrant color and texture.
- Burnt garlic or ginger: Add garlic and ginger to the sauce rather than directly to the hot oil to prevent bitterness from burning.
Meal Prep & Storage Notes
This One-Pan Teriyaki Chicken & Green Beans makes for excellent leftovers. Store any cooled portions in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave to avoid drying out the chicken.
For meal prep, you can cook the chicken and green beans ahead of time and keep the sauce separate. Reheat everything together just before serving for the freshest flavor and texture. This dish also freezes well — just thaw overnight in the fridge and reheat thoroughly.
Reader Questions
Can I use frozen green beans instead of fresh?
Yes, you can substitute frozen green beans if fresh aren’t available. Just be sure to thaw and drain them well before cooking, and reduce the sauté time slightly since frozen beans tend to cook faster.
Is it possible to make this recipe gluten-free?
Absolutely! Swap the regular soy sauce for a gluten-free tamari or coconut aminos to keep the flavor without gluten. The rest of the ingredients are naturally gluten-free.
Can I add rice or noodles directly to the pan?
Since this is a one-pan recipe designed for chicken and green beans, it’s best to cook rice or noodles separately and serve alongside. Adding them directly may result in uneven cooking or soggy textures.
What’s the best way to get the sauce extra sticky and glossy?
Make sure to include the cornstarch slurry and allow the sauce to simmer undisturbed for a few minutes. This thickens the sauce beautifully, giving it that signature teriyaki glaze that clings to the chicken and beans.
What to Make After This
- Sweet Heat Sticky Chicken Drumettes – for a finger-licking chicken appetizer with a spicy-sweet twist.
- Creamy Green Bean Chicken Bake – a cozy, comforting casserole that’s perfect for chilly nights.
- Garlic Sesame Rice – pairs beautifully with the teriyaki sauce for an irresistible side.
- Simple Stir-Fried Veggies – to add more color and variety to your meal.
Make It Tonight
Ready to dig into this One-Pan Teriyaki Chicken & Green Beans? Gather your ingredients, preheat your skillet, and in just about 30 minutes you’ll have a vibrant, mouthwatering dinner on the table. Whether you serve it over fluffy jasmine rice or alongside noodles, it’s guaranteed to be a hit for any occasion. This recipe is proof that simple ingredients and one pan can create magic — a perfect weeknight meal with bold flavors, minimal fuss, and maximum satisfaction.
Enjoy every bite!
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One-Pan Teriyaki Chicken & Green Beans
Ingredients
Equipment
Method
- Trim the ends off fresh green beans and set aside. Mince garlic cloves and fresh ginger finely. Pat chicken thighs dry and season lightly with salt and pepper.
- In a small bowl, whisk together soy sauce, honey, minced ginger, and garlic until honey dissolves. Set aside the teriyaki sauce.
- Heat olive oil in a skillet over medium-high heat. Add chicken thighs in a single layer and cook 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
- Add sesame oil to the same skillet and sauté green beans for 3-4 minutes until tender-crisp and bright green.
- Return chicken to skillet with green beans. Pour teriyaki sauce over everything. Mix cornstarch with water until smooth and pour into skillet. Stir gently to coat chicken and beans evenly.
- Lower heat to medium and simmer for 2-3 minutes until sauce thickens and becomes glossy.
- Sprinkle sesame seeds and chopped green onions on top. Serve immediately with steamed rice or noodles.
Notes
- Use chicken breasts instead of thighs for a leaner option but watch cooking time closely to avoid drying out.
- Swap green beans with snap peas or asparagus for a different vegetable twist.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to preserve moisture.
