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This honey harissa chicken with green beans is a recipe I always come back to on nights when I need dinner on the table fast but don’t want to sacrifice flavor. A five-ingredient sauce made with harissa, honey, and garlic coats juicy seared chicken and crisp green beans in a single skillet—all ready in under 20 minutes, with no marinade required.
20-Minute Harissa Chicken Skillet
I’ve been making this dish for years, and it still surprises people every single time. The sauce looks like it should be fiery—that deep reddish-orange color from the harissa is striking. But it’s sweet, a little tangy, and just gently warm in a way that makes you want another bite rather than reaching for a glass of water. It’s a sweet-sour combination with North African flair.
The big selling point here: there’s no marinating. This skillet chicken skips that step entirely by simmering the sauce directly with the chicken after it sears, so all those flavors meld together in minutes. It’s a true weeknight dinner; I’ve gotten this from pantry to table in 20 minutes flat.
What is Harissa Paste?
Harissa is a smoky, slightly spicy North African chile paste that originated in Tunisia. It’s made from a blend of roasted red peppers, hot chiles, garlic, olive oil, and warm spices like cumin, coriander, and caraway. The flavor is earthy, a little fruity, and savory all at once, which is why it makes such an incredible base for a sauce.
You can find harissa paste in most well-stocked grocery stores in the international or condiment aisle, and it’s a staple at Trader Joe’s. It comes in mild and spicy varieties.
Once you have a jar in your fridge, you’ll find yourself putting it on everything. It’s great stirred into scrambled eggs, spread on sandwiches, or in this Coconut Harissa Curry Braised Chicken.
How to Make Harissa Chicken and Green Beans
Making this dish couldn’t be more straightforward. Here’s the quick version:
First, whisk together the harissa, honey, and garlic in a bowl and set it aside. Sear the chicken cubes in a little oil until golden on both sides, then add the green beans and cook until the chicken is cooked through and the beans are bright green and just barely tender. Pour in the sauce, reduce the heat, and let everything simmer together until the sauce thickens slightly and coats everything in a glossy, fragrant glaze. Season with salt and pepper.
That’s really it. The whole thing comes together in one pan with barely any cleanup.
Can I Use Chicken Thighs?
Yes, absolutely! Boneless, skinless chicken thighs are a little more forgiving than breast meat because of their higher fat content. I’d cut them into 1-inch pieces the same way and add an extra minute or two to the cook time to make sure they’re cooked through to an internal temperature of 165°F.
Chicken tenders also work great here if that’s what you have. They’ll cook even faster than diced breast, so keep an eye on them.
Is Harissa Chicken Spicy?
This is the most common question I get about harissa recipes, and the short answer is: it depends on your harissa and your heat tolerance.
For this recipe, I use mild harissa, which gives you all of that rich, smoky depth without the aggressive heat. I’ve served it to people who can’t handle any heat, and they’ve eaten it happily. The honey really does a lot of work here to mellow things out.
You can adjust the heat to your personal preference, though:
- More heat: Use spicy harissa instead of mild, swap the honey for hot honey, or add a pinch of red pepper flakes to the sauce.
- Less heat: Reduce the harissa to ¼ cup and increase the honey slightly. You can also stir in a spoonful of tomato paste to add body without adding any extra heat.
Serving Suggestions
My go-to is a big scoop of fluffy white rice—the sauce soaks right into it, and it’s incredibly satisfying. But there are lots of other great options:
- Other grains — Couscous is a great traditional pairing, or try cauliflower rice for a lower-carb option.
- Warm pita or flatbread — Perfect for scooping everything up. I love serving it with naan for a more casual dinner, almost like a deconstructed wrap.
- A light salad — My Za’atar Cucumber Tomato Salad cuts through the richness of the sauce beautifully.
Storage, Freezing, and Meal Prep Instructions
Storage: Leftovers keep beautifully in an airtight container in the fridge for 3–4 days. The sauce actually gets more flavorful as it sits, similar to any braised or sauced dish. Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce, or in the microwave in 30-second increments.
Freezing: The sauce freezes well, but cooked chicken breast can become a little stringy after freezing and thawing. If you want to freeze the whole dish, I’d recommend using thighs instead of breast; they hold up much better.
Meal Prep: This recipe is also great for meal prep. You can make a double batch of the sauce ahead of time and store it in the fridge for up to a week. Just sear the chicken fresh when you’re ready to eat.
Honey Harissa Chicken with Green Beans
Equipment
Ingredients
- ½ cup (137 g) mild harissa*
- ¼ cup (85 g) honey
- 2 cloves garlic, minced
- 1 large chicken breast, diced into 1 inch cubes
- ½ pound (227 g) green beans, trimmed and cut in half
- Salt and pepper, to taste
Instructions
- In a medium bowl, whisk together harissa, honey, and garlic. Set aside.1/2 cup (137 g) mild harissa*, 1/4 cup (85 g) honey, 2 cloves garlic
- In a large skillet over medium-high heat, brown chicken on both sides with 1-2 tablespoons of avocado or olive oil then add beans. Cook until chicken is cooked through and green beans are bright green yet still crisp, about 4-5 minutes.1 large chicken breast, 1/2 pound (227 g) green beans
- Pour the sauce mixture into the skillet and reduce heat to medium-low. Stir to incorporate and let simmer for 3 minutes. Season with salt and pepper, to taste.Salt and pepper
- Serve by itself or over a bed of white rice.
Notes
Nutrition
Photographs by Meg McKeehan Photography
What delicious flavors! Going back to work after the Christmas break was rough for me too!
Happy New Year, Julie!
A 20 minute recipe is definitely an A+ in my book!
20 minute recipe is perfect for those crazy days! It’s hard getting back to the hustle
A meal that comes together in 20 minutes sounds great!
Happy New Year Julie! This chicken is totally on my healthy eating list!
I love how quick this comes together! I’m with you on the no more sleeping in thing. Ugh. I don’t like getting up early, especially in the winter!
Haha, your holiday sounds exactly like mine! Sitting around the house in PJs all day with my husband watching movies and playing with our pup. So thankful for moments like these in life!! LOVING this recipe too! Your photos are awesome!
Well apparently I need to add that to my “watch” list! And this chicken recipe – fab!
This is just what I need for my healthy eating goal!! Yum!!