This one-pan dinner features juicy chicken drizzled with a sweet and spicy honey garlic sauce, paired perfectly with tender zucchini. It’s tasty and easy clean-up, too!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs for juiciness, but breasts are a lighter option. You can even use tofu or chickpeas for a vegetarian twist!
Zucchini: Fresh zucchini adds a nice crunch. If it’s out of season, bell peppers or broccoli also work well. They’ll soak up the sauce nicely, too.
Honey: For sweetness, honey is perfect. You can use maple syrup or agave nectar as a vegan alternative. Adjust the amount based on your sweetness preference.
Soy Sauce: Tamari is gluten-free, while coconut aminos is a soy-free substitute. Both keep that savory flavor, so feel free to swap as needed.
How Do I Caramelize the Chicken for Extra Flavor?
Getting that golden color on your chicken adds depth to your dish. Here’s how:
- Make sure the chicken pieces are spread out evenly on the pan with space between them. This allows them to brown nicely.
- Avoid overcrowding! It can steam instead of roast if they’re too close.
- Flip them halfway through for even browning.
- Patience is key; let them sit undisturbed so a good crust forms!
With these simple substitutions and techniques, you’ll create a delicious and satisfying dinner that fits your tastes perfectly!
Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken and Zucchini:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
For the Honey Garlic Sauce:
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tsp red pepper flakes (adjust to heat preference)
For Serving:
- Cooked white rice
- Sliced green onions, for garnish
- Fresh herbs (basil or parsley), for garnish
- Optional: a dollop of plain yogurt or sour cream for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes to cook. Total time is approximately 35 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 425°F (220°C). While that’s happening, line a large sheet pan with parchment paper or a silicone baking mat. This will make clean-up a breeze!
2. Coat the Chicken:
In a large bowl, toss the bite-sized chicken pieces with 2 tablespoons of olive oil, smoked paprika, garlic powder, cayenne pepper (if using), and a good pinch of salt and black pepper. Make sure the chicken is well coated with all those yummy spices!
3. Season the Zucchini:
In another bowl, take the sliced zucchini and toss them with the remaining 1 tablespoon of olive oil and a sprinkle of salt and pepper. This will add flavor and help them roast nicely.
4. Arrange on the Sheet Pan:
Spread the seasoned chicken over one half of the prepared sheet pan, making sure they’re in a single layer. Next, place the zucchini on the other half of the pan. They’ll roast side by side perfectly!
5. Roast in the Oven:
Pop the sheet pan into the preheated oven and roast for about 18-20 minutes. You’re looking for the chicken to be cooked through and nicely golden, while the zucchini should be tender and slightly caramelized.
6. Make the Hot Honey Garlic Sauce:
While the chicken and zucchini roast, prepare the hot honey garlic sauce. In a small saucepan, combine the honey, minced garlic, soy sauce, apple cider vinegar, and red pepper flakes. Heat the mixture over medium-low until it starts to simmer, then reduce heat and let it bubble gently for 2-3 minutes until slightly thickened. Remove from heat and set aside.
7. Drizzle the Sauce:
Once the chicken and zucchini are done roasting, take the pan out of the oven. Immediately drizzle the hot honey garlic sauce over everything. Give it a gentle toss to coat all the pieces in that delicious sauce!
8. Serve and Garnish:
Serve the hot honey garlic chicken and zucchini over a bed of cooked white rice. Top with sliced green onions and fresh herbs. If you like, add a dollop of yogurt or sour cream for an extra creamy touch!
9. Enjoy!
Dig into this delightful one-pan hot honey garlic chicken dinner. It’s flavorful, easy to make, and packed with goodness!
FAQ for Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts are a great substitute. Just keep in mind that they may cook a bit faster than thighs, so check for doneness a few minutes earlier to prevent drying out.
What Can I Substitute for Zucchini?
If zucchini isn’t available, feel free to use bell peppers, asparagus, or broccoli. Just cut the veggies into similar sizes so they cook evenly alongside the chicken!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a microwave or on the stove until heated through. Add a splash of water if needed to prevent drying out!
Can I Make This Recipe Spicier?
Definitely! You can increase the cayenne pepper or red pepper flakes in the marinade to amp up the heat. If you prefer a milder dish, feel free to omit them altogether!
