Sheet Pan Hot Honey Garlic Chicken And Zucchini is a simple and tasty meal that brings together juicy chicken, tender zucchini, and a deliciously sticky sauce made with honey, garlic, and just the right amount of heat. Everything cooks together on one pan, making it super easy to prepare and clean up afterward. The combination of sweet honey with a spicy kick is what really makes this dish stand out.
I love making this because it feels like a special weeknight dinner but doesn’t take much effort at all. The chicken gets perfectly crispy in the oven, while the zucchini soaks up all the flavors — it’s like the sauce makes everything better. I usually toss the zucchini in a little salt and pepper before adding the sauce, so it stays bright and fresh. The best part is that the honey caramelizes just enough to give everything a lovely glaze.
This dish is great served right out of the oven, with a side of rice or some crusty bread to soak up any extra sauce. I always find it makes for a satisfying dinner that feels homemade but doesn’t leave me stuck in the kitchen for long. If you’re looking for a combination that’s sweet, spicy, garlicky, and comforting all in one pan, this recipe will probably become one of your go-tos like it did for me.
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs or breasts work great here. Thighs stay juicier and have more flavor, but breasts are leaner. Use whichever you prefer or have on hand.
Zucchini: Medium zucchinis keep a nice texture when roasted. If you don’t have zucchini, try yellow squash or even bell peppers for a colorful twist.
Honey: This gives the sauce its sweet touch. You can swap it with maple syrup or agave for a different sweetness or to keep it vegan.
Sriracha: Adds that spicy kick. If you like milder heat, reduce the amount or switch to a milder hot sauce or chili flakes.
Soy sauce: Brings saltiness and depth. Low-sodium soy sauce or tamari works well for less salt or gluten-free options.
How Do I Make Sure the Chicken and Zucchini Cook Evenly on One Sheet Pan?
Balancing cooking times for chicken and zucchini can be tricky. Here’s how to get both perfectly done:
- Cut chicken into similar-sized chunks so they cook evenly and quickly.
- Slice zucchini into ½-inch rounds to avoid overcooking or drying out.
- Toss chicken and vegetables separately with oil and seasonings. Chicken benefits from garlic powder; zucchini just salt, pepper, and oil.
- Place chicken on one side of the pan and zucchini on the other to give them space for even roasting.
- Flip zucchini halfway through cooking to get even browning without drying out the chicken.
- After initial roasting, coat everything in sauce and roast again briefly to caramelize the glaze without overcooking.
Following these tips helps the chicken stay juicy and the zucchini tender with a nice roast. This method keeps your meal on one pan and makes cleanup easier!
Equipment You’ll Need
- Large sheet pan – perfect for roasting chicken and zucchini all at once with plenty of space.
- Parchment paper or nonstick spray – helps prevent sticking and makes cleanup a breeze.
- Mixing bowls – you’ll use two to season the chicken and zucchini separately.
- Small saucepan – to gently simmer and thicken the honey garlic sauce.
- Tongs or a spatula – great for tossing the chicken and veggies with sauce evenly.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts or use turkey breast for a leaner protein option.
- Add sliced bell peppers or cherry tomatoes to the sheet pan for more color and sweetness.
- Try using maple syrup instead of honey for a different kind of sweetness that pairs well with garlic.
- Mix in a pinch of crushed red pepper flakes or use smoked paprika for a smoky twist to the heat.
Equipment You’ll Need
- Large sheet pan – big enough to spread out the chicken and zucchini without crowding, for even roasting.
- Parchment paper or a silicone baking mat – helps prevent sticking and makes cleanup easier.
- Mixing bowls – two are handy, one for seasoning the chicken and one for the zucchini.
- Small saucepan – to make the hot honey garlic sauce.
- Tongs or a spatula – for tossing the sauce with the chicken and zucchini.
- Meat thermometer (optional) – to check that the chicken is fully cooked.
Variations & Add-Ins
- Protein swaps: Use chicken breasts for a leaner option or turkey chunks for a different flavor.
- Extra veggies: Add sliced bell peppers, baby carrots, or cherry tomatoes for more color and nutrition.
- Sauce changes: Substitute maple syrup for honey to vary the sweetness, or add a pinch of smoked paprika or crushed red pepper for smoky heat.
- Make it gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
- Herb swaps: If you don’t like cilantro, try fresh basil or parsley for garnish.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method to speed things up. Pat dry before seasoning to avoid excess moisture.
Can I Prepare the Sauce Ahead of Time?
Absolutely! The hot honey garlic sauce can be made a day in advance and stored in the fridge. Reheat gently before drizzling over the chicken and zucchini.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of water or broth if the sauce thickens too much.
What’s the Best Way to Serve This Dish?
This dish is delicious served over steamed rice, noodles, or even cauliflower rice for a low-carb option. Adding a fresh side salad or steamed greens pairs nicely, too.
