One Pan Creamy Balsamic Chicken & Green Beans

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One pan creamy balsamic chicken & green beans is healthy, full of savory flavors, and ready in 30 minutes. 

One Pan Creamy Balsamic Chicken & Green Beans | lecremedelacrumb.com

One pan chicken meals are my go-to for busy nights and it has been busy lately. The holidays are always crazy but we decided to take the kids on their first cruise two weeks before Christmas and even though I wouldn’t trade hearing that toddler laughter in our rented golf cart all around Catalina island for anything in the world, I feel like I’ve been playing catch up ever since we got back. One pan meals have been saving my sanity lately.

One Pan Creamy Balsamic Chicken & Green Beans | lecremedelacrumb.com

All that being said, this dish is one of my very favorite 30 minute meals. I just love the balsamic sauce on this dish. It only has 6 simple ingredients but it’s the perfect blend of savory, tangy, and creamylicious goodness that get’s kind of caramelized in the pan and makes your chicken and veggies extra yummy. Even my kids were licking the spoon clean when I made this last week. And what I like most about this creamy balsamic chicken and green beans situation is that in just 30 minutes you’ve got a main and a side dish all ready in one pan. Can’t beat that!

One Pan Creamy Balsamic Chicken & Green Beans | lecremedelacrumb.com

 

One Pan Creamy Balsamic Chicken & Green Beans | lecremedelacrumb.com

One Pan Creamy Balsamic Chicken & Green Beans

One pan creamy balsamic chicken & green beans is healthy, full of savory flavors, and ready in 30 minutes.
4.75 from 12 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 3-4 boneless skinless chicken breasts or thighs
  • 1 pound green beans

Sauce

  • 1/2 cup plain Greek yogurt
  • 1/2 cup balsamic vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons Djion mustard
  • 2 tablespoons honey
  • salt & pepper, to taste

Instructions

  • Whisk together Greek yogurt, vinegar, olive oil, dijon mustard, honey, and salt and pepper.
  • Grease a large pan/skillet. Brown chicken for 2-3 minutes on each side over medium heat. Add green beans and sauce, stir to coat. Cook for 10-15 minutes until chicken is cooked through and green beans are tender.
  • Top dish with cracked black pepper and fresh thyme (optional) and serve.
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Comments

This looks great, is there something I could use instead of honey? My son is under 1 year so he can’t have honey et

    I’ve so been there- I totally get it. Light corn syrup would be the best flavor match, even dark corn syrup would probably work too. Often times people switch it out for maple syrup.. but that alters the flavor!

This recipe is delicious! The only issue I have IS THAT THE OIL ALWAYS SEPARATES FROM THE SAUCE SO i END UP WITH A LITTLE POOL OF OIL IN THE PAN AND ON MY PLATE. dO YOU KNOW WHY IT WOULD BE DOING THAT? (sORRY FOR THE ALL cAPS. dON’T KNOW WHY i CAN’T TURN THEM OFF!)

4 stars
tHIS RECIpe is delicious! The only issue I have is that the oil separates from the sauce so I end up with a pool of oil in the pan and on my plate. Do you know why it is doing that? (Sorry for the all caps, I can’t seem to turn the off!)

    It’s natural for the vinegar and oil to separate a tad but shouldn’t be excessive! I am not positive why yours is like that!! I am happy to hear that you enjoyed this dish!

This was absolutely delicious!

    Super excited to hear that you loved this recipe, Terri! Thanks for your feedback!

4 stars
I just made this and I’m enjoying it now! Love the flavour but I think next time I’ll cook the beans separately and toss in with the chicken and sauce just before serving. The beans are a little too crunchy and the chicken would be overcooked if i waited any longer.

    Thanks for your input, Patti! 🙂

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