Chipotle Honey Chicken Thighs Loaded
We love this recipe for chipotle honey chicken thighs because it’s a quick and flavorful way to get a delicious dinner on the table. The combination of smoky heat from the chipotle peppers and the sweetness of the honey is a perfect match for the creamy smoked gouda mashed potatoes.
Kitchen Note
When cooking the chicken, make sure to not overcrowd the skillet, as this can affect the even cooking of the chicken. Also, don’t skip the step of letting the chicken rest before serving, as this helps the juices to redistribute, making the chicken more tender and flavorful.
Why this recipe works
- The combination of chipotle peppers and honey creates a sweet and smoky flavor profile.
- The smoked gouda mashed potatoes add a creamy and rich element to the dish.
- This recipe can be prepared in under 30 minutes, making it perfect for a weeknight dinner.
- The chicken thighs are a great source of protein, making this dish a good option for a healthy meal.
- This recipe is best suited for a quick and easy dinner.
What you’ll need
The star of this recipe is the chicken thighs, which are cooked to perfection with the smoky heat of the chipotle peppers and the sweetness of the honey.
- 4 large boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1/2 cup honey
- 2 chipotle peppers in adobo sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large Russet potatoes
- 1/4 cup unsalted butter
- 2 cups grated smoked Gouda cheese
- 1/4 cup heavy cream
Notes from making this a bunch of times
- Make sure to cook the chicken thighs until they reach an internal temperature of 165°F.
- Don’t overmix the mashed potatoes, as this can make them gluey.
- Add some diced onions or garlic to the mashed potatoes for extra flavor.
- Use high-quality smoked gouda cheese for the best flavor.
- Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
Swaps and substitutions
You can substitute the chicken thighs with chicken breasts or tenders, but adjust the cooking time accordingly. For a gluten-free version, use gluten-free soy sauce or tamari. For a spicy kick, add more chipotle peppers or use hot sauce. For a vegetarian version, use roasted vegetables such as Brussels sprouts or sweet potatoes instead of the chicken.
Storing and reheating
This recipe can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat the chicken and mashed potatoes in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes. Use an airtight container to store the leftovers and label it with the date and contents.
Common questions
Yes, you can make the chicken and mashed potatoes ahead of time and store them in the fridge or freezer. Simply reheat them when you’re ready to serve. You can also prep the ingredients, such as chopping the onions and garlic, ahead of time to make the cooking process faster.
The chicken is cooked when it reaches an internal temperature of 165°F. You can check the temperature by inserting a meat thermometer into the thickest part of the breast or thigh. You can also check for doneness by cutting into the chicken and making sure the juices run clear.
Yes, you can freeze the mashed potatoes, but it’s best to freeze them without the smoked gouda cheese. Simply thaw the potatoes and add the cheese when you’re ready to serve. You can also freeze the chicken and reheat it with the mashed potatoes.
Smoked Gouda Mashed Potatoes with Chipotle Honey Chicken
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 400°F. Line a baking sheet with parchment paper.
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2Season the chicken thighs with salt, black pepper, oregano, garlic powder. Drizzle with 1 tablespoon olive oil. Place on the prepared baking sheet.
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3Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the honey, chipotle peppers, Dijon mustard, and cook, stirring occasionally, until the glaze is smooth, about 5 minutes.
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4Transfer the chicken to the oven and bake for 20 minutes. Brush the glaze over the chicken and continue baking for an additional 5-7 minutes, or until cooked through.
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5While the chicken is cooking, boil the potatoes in a large pot of salted water until tender. Drain the potatoes and mash with butter, smoked Gouda cheese, and heavy cream until smooth and creamy.
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6Serve the chicken with mashed potatoes and top with additional chipotle honey glaze if desired.
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7To make the chipotle honey glaze, heat the honey, chipotle peppers, and olive oil in a small saucepan over medium heat, stirring occasionally, until the glaze is smooth and heated through.
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8Brush the glaze over the chicken during the last few minutes of cooking. Serve the chicken with the remaining glaze spooned over the top.
We hope you enjoy this recipe for chipotle honey chicken thighs with smoked gouda mashed potatoes. Let us know in the comments how it turns out and if you have any questions or substitutions you’d like to share.