Sheet Pan Chicken Zucchini

This sheet pan hot honey garlic chicken and zucchini recipe transforms ordinary weeknight dinners into something truly special with minimal effort. The combination of spicy, sweet, and garlicky flavors creates a crave-worthy meal that comes together on one pan for easy cleanup.

I first made this recipe when I was craving buffalo wings but wanted something a bit more substantial for dinner. My family immediately declared it a new favorite and now requests it at least twice a month.

Ingredients

• Chicken breasts or thighs Cut into cubes for quicker cooking and maximum flavor absorption. Either cut works beautifully but thighs tend to stay juicier.
• Smoked paprika Adds a subtle smoky depth that regular paprika cannot match. Look for fresh paprika with vibrant color.
• Onion and garlic powder These provide consistent flavor throughout the dish. Always check the freshness as these powders lose potency over time.
• All purpose flour Creates a light coating that helps the sauce cling to the chicken. The recipe works with gluten free flour too.
• Zucchini and yellow squash Choose firm squash with bright skin for best texture. The water content balances the richness of the sauce.
• Hot sauce Frank's RedHot works wonderfully but use your favorite. The vinegar tang cuts through the richness.
• Butter Creates the rich base for the hot honey sauce. The salt content helps balance the sweetness.
• Fresh garlic Nothing compares to fresh chopped garlic for aroma and flavor. Larger cloves tend to have better flavor than small ones.
• Chipotle chili powder Adds smoky heat that complements the honey perfectly. A little goes a long way.
• Honey Choose a good quality honey as it's a star ingredient. Local varieties offer interesting flavor nuances.

Step-by-Step Instructions

Prepare the oven and pan

Preheat your oven to a hot 450°F which ensures quick cooking and slight caramelization. Line your sheet pan with parchment paper to prevent sticking or give it a good rub of olive oil if you prefer. This high temperature helps create crispy edges on the chicken.

Season the chicken

On the sheet pan itself toss the chicken cubes with smoked paprika onion powder garlic powder salt and pepper making sure each piece gets coated. Add the flour and toss again until no dry flour remains. The flour creates a light coating that will help the sauce adhere later. Drizzle with olive oil and toss to coat which prevents drying.

Add the vegetables

Arrange the seasoned chicken to one side of the baking sheet leaving room for the zucchini. Add the sliced zucchini to the other side of the pan and toss simply with olive oil salt and pepper. Keeping them separate allows each component to cook properly without the vegetables becoming too soft from chicken juices.

First bake

Slide the pan into your preheated oven and bake for 15 to 20 minutes or until the chicken is just cooked through. The zucchini should be tender but still maintain some structure not mushy. This first bake ensures the chicken is safely cooked before adding the sauce.

Prepare the hot honey sauce

While everything bakes create your sauce by melting together hot sauce butter garlic chipotle chili powder and cayenne in a saucepan over medium heat. Stir constantly until everything is completely melted and combined about 3 minutes. Remove from heat and stir in the honey and a pinch of salt. The butter emulsifies with the hot sauce creating a silky texture.

Sauce and final bake

Once the chicken is cooked pour the hot honey sauce all over the chicken pieces and toss to thoroughly coat each piece. Return to the oven for 5 more minutes which allows the sauce to caramelize slightly and adhere to the chicken creating an irresistible glaze.

Serve with accompaniments

Arrange the chicken zucchini and any extra hot honey sauce on plates with chunks of avocado fresh basil green onions and blue cheese or ranch dressing. The cool creamy elements balance the heat beautifully. Serve over rice or with french fries for a complete meal.

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The chipotle chili powder is truly the secret ingredient in this recipe. I discovered its importance when I ran out once and used just regular chili powder instead. The dish was good but lacked that distinctive smoky depth that makes everyone ask for seconds. Now I always keep chipotle powder stocked in my spice cabinet specifically for this dish.

Make Ahead Options

This dish works beautifully for meal prep scenarios. You can prepare all components up to the first bake and refrigerate the seasoned raw chicken and sliced vegetables separately for up to 24 hours. The hot honey sauce can also be made in advance and gently reheated when ready to use. This makes weeknight assembly lightning fast just bring everything to room temperature for about 20 minutes before baking.

Customizing Heat Levels

The beauty of this recipe is how easily you can adjust the spice level to suit your preference. For a milder version reduce or eliminate the cayenne pepper and use a less spicy hot sauce. The honey will still create that wonderful sweet element without overwhelming heat. For spice lovers increase the cayenne to 2 full teaspoons and consider adding a few dashes of your favorite extra hot sauce to the butter mixture. The cooling elements like avocado and ranch dressing help balance even the spiciest version.

Serving Suggestions

While this dish is wonderful over simple white rice try serving it with coconut rice for an exciting flavor combination. The creamy coconut undertones complement the spicy chicken beautifully. For a lower carb option cauliflower rice works wonderfully too. If serving for a gathering consider setting up a build your own bowl station with the chicken zucchini rice avocado and various toppings allowing guests to customize their meals. The recipe also makes fantastic wraps for lunch the next day.

Storage and Reheating

The chicken and zucchini will keep well in airtight containers in the refrigerator for up to 3 days. For best results reheat in a 350°F oven for about 10 minutes rather than microwaving which can make the chicken rubbery. Add a small splash of water or chicken broth when reheating to maintain moisture. The flavor actually improves after a day as the seasonings meld together making this perfect for planned leftovers.

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Common Questions

→ Can I use different vegetables instead of zucchini?

Absolutely! Bell peppers, broccoli, cauliflower, or Brussels sprouts would work well with the hot honey sauce. Just adjust cooking times accordingly as denser vegetables may need a few extra minutes.

→ How spicy is this dish?

With hot sauce, chipotle powder, and cayenne, it's moderately spicy. To reduce heat, use less cayenne or choose a milder hot sauce. For extra spice, increase the cayenne or add red pepper flakes.

→ Can I make this ahead of time?

Yes! You can prepare the chicken and sauce up to a day ahead, then combine and bake when ready to serve. The dish reheats well for leftovers, though the zucchini may soften slightly.

→ Is there a dairy-free alternative for the butter in the sauce?

You can substitute the butter with coconut oil or a plant-based butter alternative. This will change the flavor profile slightly but still create a delicious sauce.

→ What can I serve with this dish besides rice or fries?

Quinoa, cauliflower rice, roasted potatoes, or crusty bread would all complement this dish nicely. For a lower-carb option, serve over a bed of greens or additional roasted vegetables.

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). Since the pieces are cubed, they cook relatively quickly. They should be opaque throughout with no pink remaining.