One-Pan Sticky Sesame Chicken & Zucchini

Baked chicken thighs with pieces of zucchini in a rich, golden sauce, displayed in a baking dish. The chicken appears tender with a caramelized finish, and the zucchini is sliced into batons.

5 from 3 votes

One-Pan Sticky Sesame Chicken & Zucchini

This simple One-Pan Sticky Sesame Chicken & Zucchini is the ultimate lazy girl dinner. Toss the chicken, zucchini, and drinkable ginger sesame marinade together, pop it into the oven and dinner will be ready in 30.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: American

Keyword: chicken with honey and sesame, honey chicken sesame, honey sesame chicken, one pan sticky sesame chicken and zucchini, sesame chicken, sesame chicken recipe, sheet pan dinners, sticky chicken, sticky sesame chicken

Servings: people

Equipment

1 baking sheet or baking pan

Ingredients

Chicken Thighs & Veggies:

12-14 small chicken thighs boneless, skinless
2 zucchini roughly chopped

Marinade:

1 tbsp fresh ginger chopped fine
4 garlic cloves chopped fine
3 tbsp olive oil
1/3 cup soy sauce
2½ tbsp toasted sesame oil
3 tbsp honey
2 tbsp sriracha or hot sauce of choice
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp onion powder
2 tbsp brown sugar
2 tbsp cornstarch

Garnish:

green onions optional
sesame seeds optional
1 tsp cornstarch for thickening the sauce at the end (see instructions below)

Instructions

Begin by preheating your oven to 450 °F.
To a small bowl, whisk together the marinade, adding the cornstarch last.
Be sure no clumps remain.
Set aside until ready to use.
Chop the zucchini into 1 inch pieces and set aside until ready to use.
To a large baking pan, add the chicken thighs.
Pour the marinade all over the chicken thighs and gently toss to combine.
Add the zucchini and gently toss one last time.
Bake uncovered for 25-30 minutes, or until chicken is fully cooked and the sauce is bubbling.
Sammy's Tip: at the halfway mark, scoop some of the sauce onto the top of the chicken thighs, basting the chicken.
Once fully cooked and ready to eat, remove the chicken and zucchini from the pan for a moment and pour the remaining sauce into a small saucepan.
Set to medium heat, add 1 heaping teaspoon of cornstarch and let simmer for 1-2 minutes, stirring continuously until thickened.
Return chicken and zucchini back to the baking dish and top with the sticky sauce.
Serve along side steamed rice and finish with green onions and sesame seeds.

Nutrition