Pepper Jelly Glazed Chicken with Corn and Zucchini
Elevate your weeknight dinner game with this irresistible Pepper Jelly Glazed Chicken with Corn and Zucchini. Juicy, bone-in chicken thighs are perfectly seared until golden, then oven-roasted to tender perfection in a sweet and tangy pepper jelly glaze. Paired with a vibrant medley of sautéed fresh corn, zucchini, and red bell pepper, this dish strikes the perfect balance between smoky, savory, and sweet. Ready in just 45 minutes, this recipe is ideal for busy nights yet elegant enough for entertaining. Finish with a sprinkle of scallions and parsley for a restaurant-quality presentation that's bursting with flavor. Perfect for fans of glazed chicken recipes, roasted vegetables, and quick, wholesome dinners!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 cup pepper jelly
- 0.25 cup chicken stock
- 1 tablespoon butter
- 1.5 cups fresh corn kernels (about 2 ears)
- 1 medium zucchini, diced
- 0.5 cup red bell pepper, diced
- 2 tablespoons scallions, sliced
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs on both sides with salt, black pepper, garlic powder, and smoked paprika.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden and crispy. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to low and add the pepper jelly and chicken stock to the skillet. Stir until the jelly melts and combines with the stock, forming a glaze. Return the chicken thighs to the skillet, skin-side up, and spoon some glaze over the top of each piece.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the glaze halfway through cooking.
While the chicken cooks, prepare the corn and zucchini. Heat the remaining 1 tablespoon of olive oil and butter in a separate large skillet over medium heat.
Add the corn kernels, diced zucchini, and red bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Season with salt and pepper to taste.
Plate the sautéed vegetables alongside the chicken thighs. Drizzle any remaining pepper jelly glaze from the skillet over the chicken.
Garnish with sliced scallions and fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 92.0 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
