Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs stay even juicier than breasts and work great here. Cut them into 1-inch pieces and follow the same timing. Just confirm the internal temperature reaches 165 degrees F before serving.

My sauce is not thick enough. What should I do?

Make sure you simmer the sauce in the saucepan for the full 2 to 3 minutes before adding it to the pan. If it still seems thin after the final oven time, spoon the sauce from the pan into a small saucepan and reduce it on the stovetop for another minute or two, then pour it back over the chicken and zucchini.

Can I add other vegetables to this sheet pan hot honey garlic chicken and zucchini?

Yes. Bell peppers, red onion, broccoli florets, and snap peas all work well. Add heartier vegetables like broccoli at the start with the chicken and more delicate ones like snap peas during the last 10 minutes of cooking.

Easy Sheet Pan Hot Honey Garlic Chicken and Zucchini

Name: Sheet Pan Hot Honey Garlic Chicken and Zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts – cut into 1-inch cubes; 2 medium zucchini – cut into 1-inch pieces; 1 tablespoon olive oil – for the chicken; 1 teaspoon olive oil – for the zucchini; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons honey; 2 tablespoons hot sauce – adjust to taste; 3 cloves garlic – minced fresh; 1 tablespoon soy sauce; Fresh parsley for garnish – optional

Sheet Pan Hot Honey Garlic Chicken and Zucchini

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Tender chicken and zucchini roasted on one pan and glazed in a sticky sweet and spicy hot honey garlic sauce. A bold, easy one-pan dinner ready in 35 minutes with minimal cleanup.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Bake
Cuisine: American

Ingredients

Scale

1 lb boneless, skinless chicken breasts – cut into 1-inch cubes
2 medium zucchini – cut into 1-inch pieces
1 tablespoon olive oil – for the chicken
1 teaspoon olive oil – for the zucchini
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons honey
2 tablespoons hot sauce – adjust to taste
3 cloves garlic – minced fresh
1 tablespoon soy sauce
Fresh parsley for garnish – optional

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Instructions

Preheat oven to 400 degrees F (200 degrees C).
Toss chicken pieces with 1 tablespoon olive oil, salt, and pepper in a large bowl until evenly coated.
Toss zucchini pieces with 1 teaspoon olive oil, a pinch of salt, and a pinch of pepper in a separate bowl.
Arrange chicken and zucchini in a single layer on a large rimmed baking sheet. Do not crowd the pan or the chicken will steam instead of roast.
Bake for 15 to 20 minutes until chicken is cooked through to 165 degrees F and zucchini has tender, golden edges.
While the pan is in the oven, combine honey, hot sauce, minced garlic, and soy sauce in a small saucepan over medium heat. Stir and simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
Remove baking sheet from oven and spoon the warm sauce evenly over the chicken and zucchini.
Return to oven for a final 3 to 5 minutes until the sauce caramelizes slightly and everything looks glossy and coated.
Garnish with fresh parsley if desired and serve immediately.

Notes

Do not overcrowd the baking sheet or the chicken and zucchini will steam instead of roast.
For extra crispy edges, broil for the last 1 to 2 minutes. Watch closely so the sauce does not burn.
Add bell peppers, red onion, or broccoli florets to the pan for extra vegetables.
Not recommended for freezing due to zucchini texture changes after thawing. Freeze the sauced chicken only and roast fresh zucchini when ready to serve.

Nutrition

Serving Size: 1/4 of recipe
Calories: 275 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1.5 g
Protein: 35 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/sheet-pan-hot-honey-garlic-chicken-and-zucchini/