Honey Garlic Chicken Skillet
By Jenna Ruiz, RDN · Updated July 28, 2026
One pan, 28 minutes, and 42 grams of protein. Glossy honey garlic chicken with charred green beans over rice.
- Prep
- 8 min
- Cook
- 20 min
- Total
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
- Carbs
- 44g
- Fat
- 14g
Ingredients
- •1 1/2 pounds boneless skinless chicken thighs
- •1 pound green beans, trimmed
- •3 tablespoons honey
- •5 cloves garlic, minced
- •3 tablespoons low-sodium soy sauce
- •1 tablespoon rice vinegar
- •1 tablespoon avocado oil
- •1 teaspoon cornstarch mixed with 2 tablespoons water
- •Sesame seeds, sliced scallions, and 3 cups cooked jasmine rice to serve
Instructions
- 1
Pat the chicken dry and season with salt and pepper. Whisk the honey, soy sauce, vinegar, and garlic together in a small bowl.
- 2
Heat the oil in a large skillet over medium-high. Sear the chicken 5 to 6 minutes per side, until deeply browned and 165°F inside. Move to a plate.
- 3
Add the green beans to the same pan with a splash of water, cover, and cook 4 minutes until bright and blistered.
- 4
Pour in the sauce and simmer 1 minute, then stir in the cornstarch slurry and cook 30 seconds until it thickens and coats a spoon.
- 5
Return the chicken, turn to glaze, and serve over rice with sesame seeds and scallions.
Nutrition Facts
| calories | 485 |
|---|---|
| protein | 42g |
| carbs | 44g |
| fat | 14g |
| fiber | 4g |
| sugar | 12g |
| sodium | 640mg |
Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.
Recipe Notes
- Thighs stay juicy under a hot sear, but chicken breast works if you pull it right at 160°F and let it rest.
- Add the slurry off the boil to avoid a gummy sauce.
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.
Meal Prep Tips
Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.
Recipe Variations
- Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
- Add a cup of chopped vegetables to raise the fiber without changing the cook time.
Frequently Asked Questions
About the author
Jenna Ruiz, RDN — Jenna is a California-based registered dietitian nutritionist and recipe developer. She spent eight years in clinical nutrition before founding Protein Plate Co. to make high protein cooking practical for people with real schedules.
