Sheet Pan Hot Honey Garlic Chicken and Zucchini Recipe
This Sheet Pan Hot Honey Garlic Chicken and Zucchini recipe is a flavorful and easy weeknight dinner that combines tender, spice-rubbed chicken baked to perfection with tender zucchini, all coated in a sticky, spicy-sweet hot honey garlic sauce. It’s a one-pan meal that’s perfect for busy nights and pairs wonderfully with blue cheese or ranch dressing and fresh avocado and herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Vegetables
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons onion powder, divided
- 1 1/2 teaspoons garlic powder, divided
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour or gluten-free flour
- 4 tablespoons extra virgin olive oil, divided
- 2 zucchini or yellow summer squash, sliced
Hot Honey Garlic Sauce
- 1/2 cup hot sauce
- 6 tablespoons salted butter
- 4–6 cloves garlic, chopped
- 3/4 teaspoon chipotle chili powder
- 1–2 teaspoons cayenne pepper
- 1/4 cup honey
For Serving
- Blue cheese or ranch dressing
- Avocado, sliced
- Fresh basil leaves
- Sliced green onions
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Season and Toss Chicken: On the prepared baking sheet, combine the cubed chicken with smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, kosher salt, and black pepper. Add the flour and toss again until the chicken is evenly coated.
- Add Oil and Arrange on Sheet: Drizzle 2 tablespoons olive oil over the chicken and toss to coat well. Arrange the chicken on one side of the baking sheet.
- Prepare the Zucchini: On the other side of the baking sheet, place the sliced zucchini. Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly.
- Bake Chicken and Zucchini: Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and zucchini is tender.
- Make the Hot Honey Garlic Sauce: While the chicken is baking, in a medium saucepan over medium heat, melt together the hot sauce, butter, chopped garlic, chipotle chili powder, and cayenne pepper. Stir continuously until the butter is melted and mixture is combined. Remove from heat and stir in honey. Season with salt to taste.
- Coat Chicken in Sauce and Bake: Remove the baking sheet from the oven and pour the hot honey sauce over the chicken. Toss the chicken gently to coat well, spreading it evenly back on the baking sheet. Bake for an additional 5 minutes to allow the sauce to set and glaze the chicken.
- Serve: Serve the hot honey garlic chicken and zucchini with chunks of avocado, fresh basil, sliced green onions, and a side of blue cheese or ranch dressing. This dish also pairs beautifully over rice or alongside french fries.
Notes
- Chicken breasts or thighs both work well; thighs are juicier while breasts are leaner.
- Adjust the cayenne pepper according to your desired spice level.
- If gluten-free, use a gluten-free flour for coating.
- For a milder sauce, reduce or omit the cayenne pepper and chipotle chili powder.
- The dish can be served with rice, fries, or enjoyed as is for a low-carb meal.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in an oven or microwave.
Keywords: Sheet pan chicken, hot honey chicken, garlic chicken, baked chicken, spicy chicken, zucchini side, easy dinner, one pan meal