This Skillet Chicken & Green Beans is a quick and healthy dish that the whole family will love.

The moment you’ve waited for! As soon as I shared a glimpse of this in my stories I started getting requests for the full Skillet Chicken & Green Beans recipe, and I totally know why. Making a weeknight classic with some POW flavor and a side of coconut rice is a win for everyone!

Your new favorite weeknight recipe

The best part about this recipe is how simple it is (you know how I roll!). It took me a few tries to get it just right, but I totally think I’ve landed on the perfect Skillet Chicken & Green Bean recipe that you’ll keep coming back to. This is even kid-approved…by Ava, at least! Zoe wouldn’t touch it because it had “sauce.” Maybe next time we have it she’ll give it a go and love it, who knows!

Skillet Chicken & Green Beans with Coconut Rice

This chicken and green bean recipe would be great with any of your favorite sides (or even by itself!), but my personal favorite is serving it with coconut rice. YUM. Making coconut rice in the Instant Pot couldn’t be simpler:

Measure your coconut milk and rice: two cups of liquid per cup of rinsed rice
Put them in the Instant Pot
Set it to “Rice” for 12 minutes
You’re good to go!

How do you thicken the sauce for skillet chicken?

In this recipe you’ll notice I used arrowroot powder to coat the chicken. This step is really what makes that amazing, thick sauce! You can use corn starch or any flour you like in place of the arrowroot powder, just don’t skip that coating step!

I can’t wait for you try this and make it over and over and over and over.

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Skillet Chicken & Green Beans

This Skillet Chicken & Green Beans is a quick and healthy dish that the whole family will love.

Servings 4

Ingredients

1 pound chicken breasts (2-3 pieces)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup arrowroot (can also use any flour you like)
1 tablespoon avocado oil (or coconut oil)
1/3 cup coconut aminos (or soy sauce)
2 tablespoons rice wine vinegar
2 cloves garlic, minced
1 lime, juiced
12 ounces green beans, trimmed
1 cup chicken stock, divided
1/2 cup toasted cashews, roughly chopped
1 handful cilantro, chopped

Instant Pot Coconut Rice

1 cup white basmati rice, rinsed and drained
2 cups full fat coconut milk (I use 1 can of coconut milk, then fill the remaining amount with water to reach 2 cups of liquid)
1/4 teaspoon salt

Instructions

Pat chicken dry with a paper towel. Sprinkle evenly on both sides with salt and garlic powder. Slice chicken into 1-2 inch pieces. Place arrowroot in a shallow bowl and dredge the chicken pieces on both sides in the arrowroot, shaking off any excess.
Preheat a large skillet for 1-2 minutes over medium/high heat. Add the avocado oil to coat the pan. Cook the chicken (in batches if needed), for 2-3 minutes on each side until lightly browned. Remove chicken and set aside. It's ok if the chicken is not fully cooked at this point.
Add the green beans to the same pan and cook for 3 minutes. If pan is to dry add a glug of oil. While green beans cook, whisk together the coconut aminos, rice wine vinegar, garlic, lime juice, and 1/2 cup chicken stock.
Pour the sauce over the green beans and add the chicken back to the pan. Cook until sauce begins to thicken, stirring occasionally. If the mixture doesn't look saucy enough, stir in about 1/4 cup chicken stock at a time until you get your desired sauce consistency.
Sprinkle with cashews and garnish with fresh cilantro. Serve immediately on its own, or over Coconut Rice.

Instant Pot Coconut Rice

Add the rinsed rice, coconut milk and salt to the bottom of the Instant Pot and stir.
Close lid and make sure the vent is on sealing. Press the rice function and cook for 12 minutes. Let manually release for 10-15 minutes, then release any remaining pressure, open lid and fluff with a fork.

Other weeknight recipes

If you’re looking for more weeknight chicken recipes, give one of these a go!

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