Kitchen notes · a little help before you start

One Pan Creamy Balsamic Chicken & Green Beans

Name: One Pan Creamy Balsamic Chicken & Green Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 each boneless skinless chicken breasts or thighs; 1 pound green beans; ½ cup plain Greek yogurt; ½ cup balsamic vinegar; 4 tablespoons olive oil; 2 tablespoons Djion mustard; 2 tablespoons honey; As Needed salt; As Needed Black pepper

Balsamic vinegar gives this creamy chicken a bright, tangy edge, with honey bringing a little sweetness back. The green beans cook alongside and catch the same sauce. It's an inviting combination when you'd like something rich in flavor with a fresh green bite on the plate.

Prep: 5 min
Cook: 20 min
Total: 25 min
Original yield: Serves 4
Ingredients: 9 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 30 minutes or lessOne panOne pot & sheet pan

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Cooking method: One pan · One pot & sheet pan
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Whisk the sauce first

Combine yogurt, vinegar, oil, mustard, honey and seasoning before starting the chicken.

2. Brown both sides

Give the chicken its first cook on both sides before adding green beans and sauce.

3. Check chicken and beans

Continue cooking until the chicken is cooked through and the beans are tender.

Get to know the ingredients

Chicken choices

The ingredient entry allows boneless skinless chicken breasts or thighs.

Plain Greek yogurt

Whisk the plain yogurt into the balsamic sauce before it goes into the skillet.

Green beans

Add them with the sauce after the chicken has browned on both sides.

The last little job

Fresh pepper on top

Finish the cooked dish with cracked black pepper and optional fresh thyme.

A little more help as you go

Vegetable alternatives

Try broccoli, carrots or asparagus in place of green beans.

Coat after combining

Stir the beans and chicken with the sauce when it goes into the pan.

A few questions you might have

Can I use chicken thighs?

Yes, the chicken entry allows breasts or thighs.

When do the green beans go in?

Add them with the sauce after browning the chicken on both sides.

Can I swap the green beans?

You can use broccoli, carrots or asparagus instead.

Should the sauce be mixed in the skillet?

Whisk it separately first, then add it with the green beans.

Is thyme part of the sauce?

Fresh thyme is an optional finishing garnish in the last step.

Any more cooking tips?

Veggie swap: feel free to swap green beans for another favorite vegetable like broccoli, carrots, or asparagus.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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