{"id":7044842,"date":"2026-08-23T11:21:26","date_gmt":"2026-08-23T11:21:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/honey-harissa-chicken-and-green-beans\/"},"modified":"2026-08-23T11:21:26","modified_gmt":"2026-08-23T11:21:26","slug":"honey-harissa-chicken-and-green-beans","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7044842","title":{"rendered":"Honey Harissa Chicken and Green Beans"},"content":{"rendered":"


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This <\/em>honey harissa chicken<\/em><\/strong> with green beans<\/strong> is a recipe I always come back to on nights when I need dinner on the table fast but don\u2019t 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\u2014all ready in under 20 minutes, with no marinade required.<\/em><\/p>\n

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20-Minute Harissa Chicken Skillet\u00a0<\/h2>\n

I\u2019ve been making this dish for years, and it still surprises people every single time. The sauce looks like it should be fiery\u2014that deep reddish-orange color from the harissa is striking. But it\u2019s 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\u2019s a sweet-sour combination with North African flair.<\/p>\n

The big selling point here: there\u2019s 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\u2019s a true weeknight dinner; I\u2019ve gotten this from pantry to table in 20 minutes flat.<\/p>\n

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What is Harissa Paste?<\/h2>\n

Harissa is a smoky, slightly spicy North African chile paste that originated in Tunisia. It\u2019s 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.<\/p>\n

You can find harissa paste in most well-stocked grocery stores in the international or condiment aisle, and it\u2019s a staple at Trader Joe\u2019s. It comes in mild and spicy varieties. <\/p>\n

Once you have a jar in your fridge, you\u2019ll find yourself putting it on everything. It\u2019s great stirred into scrambled eggs, spread on sandwiches, or in this Coconut Harissa Curry Braised Chicken<\/a>.<\/p>\n<\/div>\n

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How to Make Harissa Chicken and Green Beans<\/h2>\n

Making this dish couldn\u2019t be more straightforward. Here\u2019s the quick version:<\/p>\n

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.<\/p>\n

That\u2019s really it. The whole thing comes together in one pan with barely any cleanup.<\/p>\n

Can I Use Chicken Thighs?<\/h2>\n

Yes, absolutely! Boneless, skinless chicken thighs are a little more forgiving than breast meat because of their higher fat content. I\u2019d cut them into 1-inch pieces the same way and add an extra minute or two to the cook time to make sure they\u2019re cooked through to an internal temperature of 165\u00b0F.<\/p>\n

Chicken tenders also work great here if that\u2019s what you have. They\u2019ll cook even faster than diced breast, so keep an eye on them.<\/p>\n

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Is Harissa Chicken Spicy?<\/h2>\n

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.<\/p>\n

For this recipe, I use mild harissa<\/strong>, which gives you all of that rich, smoky depth without the aggressive heat. I\u2019ve served it to people who can\u2019t handle any heat, and they\u2019ve eaten it happily. The honey really does a lot of work here to mellow things out.<\/p>\n

You can adjust the heat to your personal preference, though:<\/p>\n