This Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini is a tasty dish that brings sweet and spicy together! The chicken gets a crispy glaze while the zucchini cooks to perfection.
What I love most is how simple it is—just toss everything on a pan and let the oven do its magic. Plus, the cleanup is a breeze! Who doesn’t enjoy that? 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is a go-to for this recipe, as it cooks evenly. If you prefer, you can substitute with chicken thighs for a juicier result or even use tofu for a vegetarian option.
Zucchini: Fresh zucchini adds a nice texture and absorbs the sauce well. If zucchini isn’t available, consider using bell peppers or asparagus as a substitute—they’ll roast beautifully too!
Honey: This adds sweetness and helps create that lovely glaze. You can swap it out for maple syrup or agave nectar for a different flavor profile, especially if you want a vegan option.
Garlic: Fresh garlic enhances the dish’s flavor. If you’re short on time, garlic powder can work in a pinch, but fresh really shines here!
Crushed Red Pepper Flakes: This gives the dish a spice kick. Feel free to use fresh chili peppers if you want more heat, or leave it out entirely for a milder flavor.
How Do I Make Sure the Chicken Stays Juicy?
Keeping chicken moist while cooking can be tricky, but with these steps, you’ll be golden! Start by ensuring your oven is preheated properly before placing the chicken inside. Also, let the chicken rest for a few minutes after baking. This helps the juices redistribute, resulting in a tender bite.
- Season the chicken well with salt and pepper before adding the sauce to enhance the flavor.
- Coat the chicken and zucchini thoroughly with the honey garlic sauce—this not only adds flavor but helps lock in moisture.
- If broiling, stay close to the oven, as it can brown quickly. You want that beautiful caramelization without drying out the meat.
Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons or rounds
- 4 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 teaspoon crushed red pepper flakes (adjust to taste for heat)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley or green onions, chopped (for garnish, optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Altogether, you’re looking at around 35-40 minutes from start to finish. Quick, simple, and oh-so-tasty!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). While that warms up, line a large sheet pan with parchment paper or give it a light grease to prevent sticking.
2. Whisk the Sauce:
In a small bowl, combine the honey, soy sauce, minced garlic, apple cider vinegar, crushed red pepper flakes, and olive oil. Whisk everything together until it’s all well mixed and smooth.
3. Prepare the Chicken:
Place the chicken breasts on your prepared sheet pan. Take a moment to season both sides of each chicken breast with salt and black pepper for extra flavor.
4. Add the Zucchini:
Add the sliced zucchini around the chicken on the pan. This way, they’ll roast beautifully together, soaking up all those flavors!
5. Drizzle the Sauce:
Now it’s time to pour that tasty honey garlic sauce over the chicken and zucchini. Make sure everything is nicely coated for the best flavor.
6. Bake it Up:
Pop the sheet pan in the oven and bake for about 20-25 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C), and the zucchini is tender.
7. Optional Broil for a Finish:
If you like a bit of caramelization, switch your oven to broil for 2-3 minutes at the end. Just watch it closely to prevent burning, as it can brown quickly!
8. Serve and Enjoy:
Take the sheet pan out of the oven, and garnish with fresh chopped parsley or green onions if you’d like. Serve it hot and enjoy a meal packed with flavor and easy clean-up!
This recipe is a delightful blend of sweet, spicy, and savory goodness that will keep you coming back for more. Perfect for busy weeknights when you want a tasty dinner in a pinch!
FAQ for Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw the chicken completely before cooking! Thaw frozen chicken in the fridge overnight or in a sealed bag submerged in cold water. Once thawed, the cooking time may be slightly longer, so check that the internal temperature reaches 165°F (75°C).
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, you can swap it for other vegetables like bell peppers, asparagus, or broccoli. Just cut them into similar-sized pieces for even cooking alongside the chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave or on the stove, adding a splash of water or broth if needed to retain moisture.
Can I Make This Recipe Spicier?
Yes! If you love heat, increase the amount of crushed red pepper flakes or add fresh chilies to the sauce. You can also serve it with a drizzle of Sriracha or hot sauce right before serving for an extra kick.
