Honey Garlic Chicken and Zucchini Skillet
Honey Garlic Chicken and Zucchini Skillet is a quick one-pan dinner featuring juicy chicken thighs, tender zucchini, and a sweet savory garlic sauce.Ready in just 30 minutes.Perfect for busy weeknight meals.
Ingredients
For the Sauce
- 1/4 cup honey or hot honey
- 3 tablespoons water
- 2 tablespoons soy sauce or tamari
- 2 teaspoons rice vinegar or apple cider vinegar
- 2 teaspoons cornstarch
For the Skillet
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt divided
- 2 tablespoons olive oil or vegetable oil divided
- 1 pound zucchini about 3 medium, quartered lengthwise and sliced
- 2 medium scallions thinly sliced (white and green parts separated)
- 4 cloves garlic minced
Instructions
- In a small bowl, whisk together the honey, water, soy sauce, vinegar, and cornstarch until smooth.
- Pat the chicken dry with paper towels and cut into 1-inch pieces. Season with half of the kosher salt.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook for 8–10 minutes, turning occasionally until browned. Transfer to a bowl.
- Add the remaining tablespoon of oil to the skillet.
- Add the zucchini and season with the remaining salt. Cook undisturbed for 1 minute, then stir and cook another minute.
- Stir in the garlic and the white parts of the scallions. Cook for about 30 seconds until fragrant.
- Return the chicken and any juices to the skillet.
- Stir the sauce once more and pour it into the skillet.
- Cook, stirring frequently, until the sauce thickens and the chicken is fully cooked, about 1–2 minutes.
- Garnish with the sliced scallion greens and serve immediately.
- This Honey Garlic Chicken and Zucchini Skillet is delicious served over steamed rice, noodles, or cauliflower rice.
Notes
- Chicken breast can replace chicken thighs.
- Yellow squash works well instead of zucchini.
- Serve with jasmine rice, brown rice, quinoa, or noodles.
- Add crushed red pepper flakes for extra heat.