Sheet Pan Hot Honey Garlic Chicken and Zucchini with Pressure Cooker Twists
This flavorful sheet pan chicken recipe combines hot honey garlic sauce with tender zucchini, enhanced by pressure cooker techniques for juicy, tender results every time.
Ingredients
Main ingredients
- 2 lbs Chicken breasts or thighs cubed
- 1 tablespoon Smoked paprika
- 1.5 teaspoon Onion powder
- 1.5 teaspoon Garlic powder
- Pinch Kosher salt
- Pinch Black pepper
- 0.25 cup All-purpose flour or gluten-free
- 4 tablespoon Olive oil divided
- 1 medium Zucchini or yellow summer squash, sliced thin
- 0.5 cup Hot sauce
- 6 tablespoon Salted butter
- 4-6 cloves Garlic chopped
- 0.75 teaspoon Chipotle chili powder
- 1-2 teaspoon Cayenne pepper
- 0.25 cup Honey
- To taste Toppings blue cheese or ranch dressing, sliced avocado, basil, green onions
Instructions
Instructions
- Preheat your oven to 425°F to get it hot for crisping the chicken on the sheet pan.
- Toss together smoked paprika, onion powder, garlic powder, salt, and pepper in a big bowl for the spice mix.
- Add chicken cubes and toss to coat well. Sprinkle flour on top and mix for an even coating to help crispiness.
- Heat 2 tablespoons olive oil on medium-high heat. Add chicken and cook about 3 to 4 minutes per side until golden brown to lock flavors.
- Transfer the chicken to your sheet pan. In the skillet, melt butter and stir in hot sauce until smooth.
- Pour the hot honey garlic sauce over the chicken on the pan.
- Add sliced zucchini with the remaining olive oil, season with salt and pepper then toss to coat evenly. Spread flat on the pan.
- Bake for 20 to 25 minutes until chicken is cooked through and veggies are tender.
- Serve up with extra sauce and your favorite toppings like blue cheese, ranch dressing, avocado, basil, and green onions.
- Prep the spice mix ahead to save time during cooking.
- Use pre-minced garlic for the sauce to save chopping time.
- Slice the zucchini while the chicken is browning in the skillet for efficient multitasking.
Notes
Store leftovers in an airtight container in the fridge up to 4 days or freeze cooked chicken and zucchini separately. Reheat using pressure cooker steam function or microwave for best results.