Description
This Sheet Pan Hot Honey Garlic Chicken & Zucchini is a bold and fiery dinner that delivers maximum flavor with minimal effort. Tender, flour-dusted chicken bites are roasted alongside fresh zucchini, then glazed in a homemade sticky, spicy, garlic-infused buffalo honey sauce. Perfect for busy weeknights, this one-pan wonder combines the addictive heat of hot wings with the sweet caramelization of honey for a meal that is both satisfying and exciting.
Ingredients
The Chicken & Veggies
- 2 lbs chicken breasts or thighs, cut into cubes
- 2 zucchini or yellow squash, sliced into rounds
- 1/4 cup all-purpose flour (or gluten-free blend)
- 4 tablespoons extra virgin olive oil (divided)
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- Kosher salt and black pepper
The Hot Honey Garlic Sauce
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup honey
- 6 tablespoons salted butter
- 4–6 cloves garlic, chopped
- 1–2 teaspoons cayenne pepper (adjust for heat)
- 3/4 teaspoon chipotle chili powder
For Serving
- Blue cheese or ranch dressing
- Fresh toppings: Avocado, basil, sliced green onions
Instructions
Prep
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or foil (lightly oiled).
Season Chicken
On the baking sheet, toss the chicken cubes with smoked paprika, onion powder, garlic powder, salt, and pepper.
Dust
Sprinkle flour over the chicken and toss to coat evenly.
Oil
Drizzle with 2 tablespoons of olive oil and toss again.
Arrange & Roast
Push the chicken to one side of the pan. Add the zucchini slices to the other side. Season Veggies: Toss zucchini with the remaining olive oil, salt, and pepper.
Bake
Roast for 15–20 minutes until the chicken is cooked through.
Make Sauce
Meanwhile, in a small saucepan over medium heat, melt together the hot sauce, butter, chopped garlic, chipotle powder, and cayenne pepper.
Finish
Stir until melted. Remove from heat and whisk in the honey. Season with a pinch of salt.
Glaze
Remove the pan from the oven. Pour the hot honey sauce over the chicken (you can toss it directly on the pan, keeping the zucchini separate or mixing it in if you like spicy veggies).
Caramelize
Return the pan to the oven for another 5 minutes. Check: The sauce should be bubbly, sticky, and baked onto the chicken.
Serve
Serve hot topped with avocado, basil, green onions, and a side of cooling blue cheese or ranch dressing.
Notes
Heat Control: This recipe packs a punch (medium-high heat). To make it milder, reduce the cayenne pepper and chipotle powder to a pinch, or use a milder hot sauce.
The Flour Trick: Don’t skip the flour! It creates a light crust on the chicken that absorbs the sauce, making it sticky rather than just wet.
Honey Timing: Add the honey after you remove the sauce from the heat. This preserves the raw honey flavor and prevents it from boiling over or burning on the stovetop.
Oven Temp: The high heat (450°F) is crucial. It crisps the flour coating and roasts the zucchini quickly so it doesn’t get mushy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Sheet Pan
- Method: Roasting
- Cuisine: American Fusion
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 540
- Sugar: 18g
- Sodium: 1450mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg
Keywords: sheet pan chicken dinner, hot honey chicken, spicy chicken recipes, roasted zucchini, buffalo chicken bites, easy weeknight meals, honey garlic sauce