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HONEY GARLIC CHICKEN AND ZUCCHINI SKILLET centered hero view, clean and uncluttered
Thomas Baker

Honey Garlic Chicken and Zucchini Skillet Easy Weeknight Dinner

This Honey Garlic Chicken and Zucchini Skillet is a fantastic easy dinner option perfect for busy weeknight meals. It’s a flavorful, one pan chicken recipe that combines tender chicken thighs with fresh zucchini and a delicious honey garlic sauce, making it a wholesome family dinner everyone will enjoy. This skillet dinner recipe comes together quickly and is packed with vibrant flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon kosher salt divided
  • 2 tablespoons olive or vegetable oil divided
  • 1 pound zucchini (3 medium) quartered lengthwise and cut crosswise into 1/2-inch thick pieces
  • 2 medium scallions thinly sliced keeping the white parts separate from the green parts
  • 4 cloves garlic minced

Method
 

  1. In a small bowl, combine honey, water, soy sauce, rice vinegar, and cornstarch; whisk thoroughly until smooth and the cornstarch is mixed in well.
  2. Pat the chicken thighs dry with paper towels and cut into 1-inch pieces, then sprinkle with half of the kosher salt.
  3. Heat one tablespoon of oil in a large skillet over medium-high heat until hot and shimmering, then add the chicken in a single layer; cook, turning occasionally, until golden brown on all sides, about 8 to 10 minutes. Remove the chicken to a bowl.
  4. Add the remaining oil to the skillet, then spread the zucchini pieces evenly in the pan; sprinkle with the rest of the kosher salt and let cook undisturbed for about one minute to develop a light brown color, then toss and cook for an additional minute.
  5. Stir in the minced garlic and the white ends of the scallions, cooking for about 30 seconds until fragrant.
  6. Return the chicken along with any juices back to the skillet, give the sauce a quick stir and pour it into the pan; cook while stirring often until the sauce thickens and the chicken finishes cooking, about 1 to 2 minutes.
  7. Garnish with the green parts of the scallions and serve immediately.

Notes

  • The honey garlic sauce can be prepared up to 2 days ahead and kept chilled in an airtight container; bring to room temperature and whisk before using. Store leftovers in a sealed container in the refrigerator for up to 4 days.