Honey Garlic Chicken & Zucchini Skillet Dinner

If you're looking for an easy way to use up summer zucchini, this Honey Garlic Chicken and Zucchini is about to become a new favorite. It delivers all the sweet, savory flavors of your favorite takeout meal, but it's made with simple, wholesome ingredients you can feel good about serving your family.

This recipe was inspired by the mountains of zucchini overflowing from our farm this time of year. Every summer our CSA members and farmers market customers ask for new zucchini recipes, and I completely understand why. When your weekly CSA share includes another beautiful zucchini (or three!), it's nice to have fresh ways to enjoy this incredibly versatile vegetable.

Pairing fresh zucchini with tender bites of chicken creates a simple, protein-rich meal that celebrates summer's bounty while making the most of what's growing right now. The best part is, everything comes together in one skillet by first searing the zucchini until lightly caramelized, then cooking juicy pieces of chicken before coating everything in an irresistible honey garlic sauce. Made with just eight pantry-friendly ingredients, this healthy honey garlic chicken and zucchini recipe is perfect for busy weeknights when you want a quick dinner that's packed with flavor, minimizes dishes, and helps you make the most of seasonal produce.

Honey Garlic Chicken & Zucchini Skillet Dinner

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

For the Sauce

  • 1/4 cup honey

  • 2 Tablespoons low sodium tamari or soy sauce

  • 1 Tablespoon rice vinegar

  • 2 teaspoons sriracha

  • 3 Tablespoons water

  • 2 teaspoons arrowroot powder or cornstarch

For the skillet

  • 1 pound boneless skinless chicken breasts or thighs, cut into 1 inch chunks

  • 1 1/2 Tablespoons avocado oil or olive oil, divided

  • 1 pound zucchini, thinly sliced

  • 2 medium sized scallions, thinly sliced (white and pale green parts only)

  • 4 cloves of garlic, minced

Preparation

  1. Prepare the sauce by whisking together all the ingredients until the arrowroot powder is evenly dispersed. Set aside.

  2. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of the oil and once its simmering add the chicken in a single layer. Cook undisturbed for about 3 minutes. Flip the chicken and continue to cook until all sides are browned. Remove the chicken from the pan to a plate or bowl (it's okay if the chicken isn't cooked through yet--it'll go back in the pan with the sauce to finish cooking).

  3. Add the remaining oil to the pan and add the zucchini along with a fat pinch of salt. Cook until lightly browned on both sides, about 1 minute per side. Add in the scallions and garlic and continue to cook for about 1 minute longer. Return the chicken to the pan along with any accumulated juices. Give the sauce a good stir and then add it to the pan. Bring the mixture to a simmer and continue to cook until the sauce thickens and the chicken is cooked through, about 2-3 minutes.

  4. Serve with cooked white rice and enjoy.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary.

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