Description
This Honey Garlic Chicken and Zucchini Skillet is a quick skillet recipe perfect for busy families. Enjoy an easy dinner that’s ready in minutes, ideal for a weeknight meal or family dinner with one pan chicken simplicity.
Ingredients
Scale
- 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
Instructions
- In a small bowl, combine honey, water, soy sauce, rice vinegar, and cornstarch, whisking until the cornstarch is fully mixed.
- Dry the chicken thighs and cut into 1 inch pieces, then season half the kosher salt over them.
- Heat one tablespoon of oil in a skillet over medium-high heat, add chicken in one layer, and brown on both sides for 8 to 10 minutes. Remove chicken to a bowl.
- Add the remaining oil to the pan, arrange the zucchini in a single layer, season with the rest of the salt, and cook without stirring until browned on one side about 1 minute, then toss and cook for another minute.
- Stir in garlic and the white parts of the scallions, cooking about 30 seconds until fragrant.
- Return chicken with any juices to the pan, stir the sauce again and pour in, cooking and stirring frequently until thickened and chicken is cooked through, about 1 to 2 minutes.
- Garnish with the green scallion parts before serving.
Notes
- The sauce can be made up to two days ahead and stored in an airtight container in the refrigerator
- Rewhisk before using
- Leftovers keep well refrigerated for up to four days
- Prep Time: 10 to 15 minutes
- Cook Time: 15 to 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American