This easy sheet pan hot honey garlic chicken and zucchini is a tasty and quick meal. Juicy chicken meets sweet and spicy honey garlic sauce, while zucchini adds a healthy crunch!
The best part? Everything cooks on one pan, so cleanup is a breeze! I love whipping this up after a busy day—it’s super easy and so delicious that anyone will be asking for seconds.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish because they cook evenly and stay tender. If you’re looking for a shortcut, shredded rotisserie chicken or chicken thighs also work well. Just adjust cooking times accordingly since thighs can take a bit longer.
Zucchini: Fresh zucchini adds a nice crunch and absorbs the sauce well. If zucchini isn’t an option, try bell peppers, asparagus, or broccoli. They each bring a delightful flavor that pairs nicely with the honey garlic sauce.
Honey: Honey gives that sweet and sticky contrast to the heat. If you’re avoiding sugar, maple syrup or agave nectar can be good alternatives. Just keep in mind that the flavor will change slightly depending on what you choose.
Hot Sauce: The hot sauce brings the heat! You can adjust the amount based on your spice tolerance. For a milder version, try using sriracha or a sweet chili sauce instead. Also, you can leave it out for a kid-friendly option.
How Do You Get Chicken and Zucchini Perfectly Cooked on One Pan?
Cooking chicken and vegetables on one pan can be a game-changer for weeknight meals! Here’s how to ensure everything cooks perfectly:
- Preheat your oven to 400°F (200°C) for even cooking.
- Cut the zucchini into uniform rounds (about 1/2-inch thick) for consistent cooking. This ensures they cook through at the same time as the chicken.
- Leave space around the chicken and zucchini on the pan. Crowding can cause steaming instead of roasting.
- For a golden finish, you can broil the pan for a couple of minutes at the end. Keep a close eye on it to avoid burning!
With these steps, you’ll have juicy chicken and tender veggies every time! Enjoy your cooking!
Easy Sheet Pan Hot Honey Garlic Chicken and Zucchini
Ingredients You’ll Need:
For the Chicken and Zucchini:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 medium zucchinis, cut into 1/2-inch thick rounds
- 3 cloves garlic, minced
For the Sauce:
- 1/4 cup honey
- 2 tablespoons hot sauce (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Garnishing:
- Fresh parsley, chopped
- Optional: red pepper flakes for extra heat
How Much Time Will You Need?
This delicious recipe takes about 10 minutes for prep and around 25-30 minutes to cook. So in total, you’ll need about 35-40 minutes to have this delightful meal ready to serve!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This helps ensure everything cooks evenly. While the oven heats up, line a large sheet pan with parchment paper or give it a light grease to prevent sticking.
2. Make the Sauce:
In a small bowl, whisk together the honey, hot sauce, soy sauce, olive oil, minced garlic, smoked paprika, salt, and pepper. Mix until everything is well combined and set it aside. This sauce is what brings all the flavor to the chicken and zucchini!
3. Assemble the Pan:
Place the chicken breasts on one side of the sheet pan. On the other side, arrange the sliced zucchini in a single layer. Keeping the chicken and zucchini separated helps them cook properly.
4. Add the Sauce:
Pour half of the honey garlic sauce over the chicken, making sure to coat it evenly. Then, toss the zucchini in the remaining sauce to get them nice and coated as well. Everything should be looking flavorful and ready for the oven!
5. Bake:
Pop the sheet pan into the preheated oven and bake for about 20-25 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender and slightly golden.
6. Broil for Extra Flavor:
If you want a crispy finish, switch your oven to broil and broil for 2-3 minutes. Keep a close eye on it—broiling can go from perfect to burnt pretty quickly!
7. Garnish and Serve:
Once everything is out of the oven, let it rest for about 5 minutes. This helps the juices settle in the chicken. Then, garnish with fresh chopped parsley and sprinkle red pepper flakes on top if you like a little more heat.
8. Dig In!
Serve your hot honey garlic chicken and zucchini warm. It’s a quick and tasty meal that’s sure to please everyone at the table. Enjoy!
Frequently Asked Questions (FAQ)
Can I Substitute Chicken Thighs for Chicken Breasts?
Absolutely! Chicken thighs can be used instead of breasts for a juicier option. Just adjust the cooking time slightly as thighs may take a few extra minutes to reach the safe internal temperature of 165°F (74°C).
What If I Don’t Have Zucchini?
No worries! You can substitute zucchini with other vegetables like bell peppers, asparagus, or even broccoli. Just ensure they’re cut to a similar size so they cook evenly with the chicken.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just microwave or warm gently on the stovetop until heated through. Add a splash of water or broth if it seems dry!
Can I Make This Recipe Spicier?
Yes! If you like it hot, consider adding more hot sauce to the marinade or sprinkling some red pepper flakes on top before serving. You can also try adding sliced jalapeños or other chili peppers for an extra kick!