Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes

Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes is a better-than-takeout dinner that’s easy to make and full of flavor. After making this many times, I’ve perfected the crispy chicken coating and the sweet and spicy glaze. The key to crispy chicken is keeping the heat high and not overcrowding the pan. The result is a juicy, crispy chicken that’s perfect for a weeknight dinner. If you love recipes like this, you’ll also enjoy Creamy Coconut Key Lime Pie Smoothie Recipe and Classic Columbia 1905 Salad with Ham and Swiss Cheese.

What You'll Need for Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1/2 cup honey
• 1/4 cup chipotle peppers in adobo sauce
• 1 lb potatoes
• 8 oz smoked gouda
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tsp dried thyme
• Optional: Fresh parsley, chopped
• Optional: Green onions, sliced

How to Make Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes

1. Step 1: In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Season the chicken breasts with the mixture on both sides.
2. Step 2: Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the chicken is cooked through and crispy. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the honey and chipotle peppers. Use an immersion blender to blend the peppers into the honey until smooth. Cook the glaze for 2-3 minutes, or until it has thickened slightly.
4. Step 4: Peel and dice the potatoes. Add them to a pot of cold water and bring to a boil. Cook the potatoes for 10-12 minutes, or until tender. Drain the potatoes and return them to the pot. Add the smoked gouda and thyme. Use an immersion blender to blend the potatoes until smooth. Season with salt and pepper to taste.
5. Step 5: Slice the chicken breasts and serve them over the mashed potatoes. Drizzle the honey chipotle glaze over the top. Garnish with fresh parsley and green onions.

Storing & Reheating Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The mashed potatoes can be made up to 2 days ahead and reheated in the microwave before serving.

Freezing Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes

Freeze the uncooked chicken breasts for up to 3 months. Thaw in the fridge overnight before cooking.

How to Reheat Without Drying It Out

Oven: Reheat the chicken in the oven at 350°F for 10-15 minutes. Reheat the mashed potatoes in the microwave for 1-2 minutes. Microwave: Reheat the chicken in the microwave for 1-2 minutes. Reheat the mashed potatoes in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For extra flavor, add a minced garlic clove to the skillet with the honey and chipotle peppers.
• Best substitution: You can substitute the smoked gouda for regular gouda or even cheddar cheese.
• Make-ahead: The chicken can be cooked up to 2 days ahead and reheated in the microwave before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is not crispy, it's likely because the pan was not hot enough or the chicken was overcrowded in the pan.

Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

2 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup honey
• 1/4 cup chipotle peppers in adobo sauce
• 1 lb potatoes
• 8 oz smoked gouda

Seasonings

• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tsp dried thyme

Optional Toppings

• Fresh parsley, chopped
• Green onions, sliced

Instructions

1. Step 1: In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Season the chicken breasts with the mixture on both sides.
2. Step 2: Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the chicken is cooked through and crispy. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the honey and chipotle peppers. Use an immersion blender to blend the peppers into the honey until smooth. Cook the glaze for 2-3 minutes, or until it has thickened slightly.
4. Step 4: Peel and dice the potatoes. Add them to a pot of cold water and bring to a boil. Cook the potatoes for 10-12 minutes, or until tender. Drain the potatoes and return them to the pot. Add the smoked gouda and thyme. Use an immersion blender to blend the potatoes until smooth. Season with salt and pepper to taste.
5. Step 5: Slice the chicken breasts and serve them over the mashed potatoes. Drizzle the honey chipotle glaze over the top. Garnish with fresh parsley and green onions.

Notes

• Chef tip: For extra flavor, add a minced garlic clove to the skillet with the honey and chipotle peppers.
• Best substitution: You can substitute the smoked gouda for regular gouda or even cheddar cheese.
• Make-ahead: The chicken can be cooked up to 2 days ahead and reheated in the microwave before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is not crispy, it's likely because the pan was not hot enough or the chicken was overcrowded in the pan.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze the uncooked chicken breasts for up to 3 months. Thaw in the fridge overnight before cooking.
• Oven reheat: Reheat the chicken in the oven at 350°F for 10-15 minutes. Reheat the mashed potatoes in the microwave for 1-2 minutes.
• Microwave reheat: Reheat the chicken in the microwave for 1-2 minutes. Reheat the mashed potatoes in the microwave for 1-2 minutes.
• Make ahead: The mashed potatoes can be made up to 2 days ahead and reheated in the microwave before serving.

Nutrition Per Serving

• Calories: 670
• Protein: 52g
• Fat: 29g
• Carbs: 58g
• Fiber: 3g
• Sugar: 36g
• Sodium: 1200mg
• Cholesterol: 145mg
• Sat. Fat: 15g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes FAQs

A Warm Final Note

I can’t wait for you to try Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!