Tender Balsamic Chicken and Green Beans

Here is my go-to balsamic chicken and green beans recipe, with tender chicken thighs, crisp green beans, and a simple balsamic glaze that brings everything together in one pan.

This dinner has become our weeknight hero when I need something quick but still want the family to actually eat their vegetables. The kids love the slightly sweet balsamic flavor, and I love that it’s all done in about 30 minutes with minimal cleanup.

What Kind of Chicken Breasts Should I Use?

For this recipe, you’ll want to look for medium-sized chicken breasts that are roughly the same thickness so they cook evenly. If your chicken breasts are particularly thick (over an inch), consider pounding them out to about ¾ inch thickness or butterflying them to ensure they cook through properly. Fresh or thawed frozen chicken breasts both work perfectly fine, just make sure frozen ones are completely thawed before cooking. When selecting your chicken at the store, try to pick pieces that are similar in size so everything finishes cooking at the same time.

Options for Substitutions

This simple recipe is pretty forgiving when it comes to swaps:

• Chicken breasts: You can easily swap chicken breasts for chicken thighs, which will give you more flavor and stay juicier. Just adjust cooking time as thighs may take a bit longer. Pork chops or even firm fish like salmon work too.
• Balsamic vinegar: If you’re out of balsamic, try red wine vinegar mixed with a pinch of brown sugar, or use apple cider vinegar for a slightly different tangy flavor.
• Fresh green beans: Frozen green beans work just fine – just add them straight to the pan without thawing. You could also substitute with asparagus, broccoli, or Brussels sprouts for variety.
• Olive oil or avocado oil: Any neutral cooking oil will work here – vegetable oil, canola oil, or even melted butter if you prefer that flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making balsamic chicken and green beans is overcooking the chicken breasts, which can turn them dry and tough – use a meat thermometer and remove them from heat when they reach 155°F, as they’ll continue cooking from residual heat.

Another common error is adding the green beans too early, causing them to become mushy and lose their bright color – wait until the chicken is nearly done before tossing in the beans so they stay crisp-tender.

Don’t forget to let your balsamic vinegar reduce properly in the pan after cooking, as this concentrates the flavors and creates a glossy sauce that coats everything beautifully.

Finally, make sure to slice your chicken against the grain after it rests for a few minutes, which makes each bite more tender and easier to chew.

What to Serve With Balsamic Chicken and Green Beans?

This balsamic chicken and green beans combo is pretty much a complete meal on its own, but I love adding some fluffy rice or creamy mashed potatoes to soak up all those good balsamic flavors. A simple side of garlic bread or dinner rolls works great too if you want something to help round out the meal. Since the dish already has plenty of veggies with the green beans, you could keep it simple with just a starch, or add a light cucumber salad if you’re feeling like you need more freshness on the plate. The tangy balsamic pairs really nicely with something neutral like rice or potatoes that won’t compete with those bold flavors.

Storage Instructions

Refrigerate: This balsamic chicken and green beans combo keeps really well in the fridge for up to 4 days in an airtight container. I love making a big batch on Sunday for easy weeknight dinners. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep!

Freeze: You can freeze this dish for up to 3 months in freezer-safe containers or bags. Just make sure everything is completely cooled first. The chicken freezes great, though the green beans might be a little softer after thawing – but they’re still totally delicious.

Reheat: Warm it up in the microwave for 1-2 minutes, stirring halfway through, or heat it on the stovetop over medium heat until warmed through. If you’re reheating from frozen, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 460-560
• Protein: 50-56 g
• Fat: 20-26 g
• Carbohydrates: 22-28 g

Ingredients

For the marinated chicken:

• 2 medium chicken breasts
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil or avocado oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the green beans:

• 4 to 5 cups fresh green beans
• 1 tbsp olive oil or avocado oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 1: Marinate the Chicken

• 2 medium chicken breasts
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil or avocado oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Place the chicken breasts in a mixing bowl and add 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil or avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Stir to coat the chicken thoroughly in the marinade.

Cover and refrigerate the bowl while you prepare the green beans.

I like to let the chicken marinate for at least 10 minutes for extra flavor.

Step 2: Prepare the Green Beans

• 4 to 5 cups fresh green beans
• 1 tbsp olive oil or avocado oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Trim the pointy ends off of all the green beans and place them in another mixing bowl.

Add 1 tablespoon of olive oil or avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Toss the beans until they are fully coated.

Hold off on adding the balsamic vinegar for now; it will be added during cooking.

Step 3: Cook the Green Beans

• prepared green beans from Step 2
• 2 tbsp balsamic vinegar

Heat a non-stick pan over medium-high heat.

Once the pan is hot, add the prepared green beans from Step 2.

Cook, stirring occasionally, for about 5 minutes or until the beans begin to brown slightly on the edges.

Add 2 tablespoons of balsamic vinegar, then reduce the heat to medium-low and cook for 2 more minutes.

Transfer the cooked green beans to a plate or bowl while you cook the chicken.

For a bolder flavor, I sometimes add an extra splash of balsamic vinegar at the end of cooking.

Step 4: Cook the Chicken

• marinated chicken breasts from Step 1

Return the same non-stick pan to medium heat.

Place the marinated chicken breasts from Step 1 onto the pre-heated pan and cover.

Cook for 6 minutes.

Flip the chicken breasts, cover again, and cook for another 6 minutes.

Check the chicken for doneness by slicing into the thickest part to ensure it’s fully cooked.

I like to let the chicken rest for a couple of minutes off the heat to keep it juicy.

Step 5: Combine and Finish

• cooked chicken breasts from Step 4
• cooked green beans from Step 3

Lower the heat to medium-low and return the cooked green beans from Step 3 to the pan with the cooked chicken from Step 4.

Cook everything together for a few more minutes, stirring gently until heated through.

Serve immediately.

Don’t forget to double check that the chicken is cooked all the way through before serving!

Tender Balsamic Chicken and Green Beans

Delicious Tender Balsamic Chicken and Green Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 510

Ingredients Method

Ingredients

  

For the marinated chicken:

• 2 medium chicken breasts
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil or avocado oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the green beans:

• 4 to 5 cups fresh green beans
• 1 tbsp olive oil or avocado oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Place the chicken breasts in a mixing bowl and add 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil or avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the chicken thoroughly in the marinade. Cover and refrigerate the bowl while you prepare the green beans. I like to let the chicken marinate for at least 10 minutes for extra flavor.
2. Trim the pointy ends off of all the green beans and place them in another mixing bowl. Add 1 tablespoon of olive oil or avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the beans until they are fully coated. Hold off on adding the balsamic vinegar for now; it will be added during cooking.
3. Heat a non-stick pan over medium-high heat. Once the pan is hot, add the prepared green beans from Step 2. Cook, stirring occasionally, for about 5 minutes or until the beans begin to brown slightly on the edges. Add 2 tablespoons of balsamic vinegar, then reduce the heat to medium-low and cook for 2 more minutes. Transfer the cooked green beans to a plate or bowl while you cook the chicken. For a bolder flavor, I sometimes add an extra splash of balsamic vinegar at the end of cooking.
4. Return the same non-stick pan to medium heat. Place the marinated chicken breasts from Step 1 onto the pre-heated pan and cover. Cook for 6 minutes. Flip the chicken breasts, cover again, and cook for another 6 minutes. Check the chicken for doneness by slicing into the thickest part to ensure it's fully cooked. I like to let the chicken rest for a couple of minutes off the heat to keep it juicy.
5. Lower the heat to medium-low and return the cooked green beans from Step 3 to the pan with the cooked chicken from Step 4. Cook everything together for a few more minutes, stirring gently until heated through. Serve immediately. Don't forget to double check that the chicken is cooked all the way through before serving!