I love making Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes when I want a bold, comforting meal that feels indulgent but still satisfying. The chicken is smoky, sweet, and slightly spicy, while the mashed potatoes are creamy, rich, and full of deep cheese flavor.
Why You’ll Love This Recipe
I like this recipe because it delivers big flavor without complicated steps. The chipotle and honey combination creates a sticky glaze that clings perfectly to the chicken thighs, and the smoked Gouda takes classic mashed potatoes to a whole new level. I also enjoy how protein-packed and filling this meal is, making it perfect for a hearty dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs
honey
chipotle peppers in adobo sauce
garlic
olive oil
salt
black pepper
paprika
russet or Yukon gold potatoes
butter
milk or heavy cream
smoked Gouda cheese
salt
black pepper
Directions
I start by preheating the oven to 400°F (205°C). I season the chicken thighs with salt, black pepper, and paprika.
In a small bowl, I mix honey, finely chopped chipotle peppers, adobo sauce, and minced garlic. I heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken thighs until browned on both sides.
I brush or spoon the chipotle honey sauce over the chicken and transfer the skillet to the oven. I bake for about 20 minutes, until the chicken is cooked through and the sauce is sticky and caramelized.
While the chicken cooks, I peel and chop the potatoes and boil them in salted water until fork-tender. I drain them well, then mash with butter and warm milk or cream. I stir in shredded smoked Gouda until melted and smooth, seasoning with salt and black pepper to taste.
I serve the chicken hot with a generous scoop of smoked Gouda mashed potatoes and extra sauce spooned over the top.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Variations
I sometimes grill the chicken instead of baking it for a smokier flavor. When I want less heat, I reduce the amount of chipotle peppers and rely more on honey for sweetness. For the potatoes, I occasionally mix smoked Gouda with cheddar for a milder cheese profile.
storage/reheating
I store leftovers in separate airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken in the oven or skillet until heated through and reheat the mashed potatoes gently on the stove or in the microwave with a splash of milk.
FAQs
Are chicken thighs better than chicken breasts for this recipe?
I prefer thighs because they stay juicier and hold up better to the bold sauce.
How spicy is the chipotle honey sauce?
I find it moderately spicy, but I easily adjust the heat by using more or less chipotle peppers.
Can I make the mashed potatoes ahead of time?
I often make them a day ahead and reheat with extra milk to keep them creamy.
What can I use instead of smoked Gouda?
I substitute smoked cheddar or regular Gouda when I don’t have smoked Gouda available.
Can I make this recipe dairy-free?
I make the chicken dairy-free easily, and for the potatoes I use plant-based butter, milk, and a dairy-free smoked cheese alternative.
Conclusion
I keep coming back to Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes because the flavors are bold, comforting, and deeply satisfying. Every time I make this dish, it feels like a special, restaurant-style meal that’s still easy enough for a weeknight.
PrintChipotle Honey Chicken Thighs Packed with Protein & Smoked Gouda Mashed Potatoes for Creamy Goodness
Smoky, sweet, and slightly spicy chipotle honey chicken thighs served with ultra-creamy smoked Gouda mashed potatoes for a bold, comforting, protein-packed meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs
- 1/3 cup honey
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 lb (900 g) russet or Yukon gold potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup milk or heavy cream, warmed
- 1 cup smoked Gouda cheese, shredded
- 1/2 teaspoon salt (for potatoes)
- 1/4 teaspoon black pepper (for potatoes)
Instructions
- Preheat the oven to 400°F (205°C).
- Season the chicken thighs with salt, black pepper, and paprika.
- In a small bowl, mix honey, chopped chipotle peppers, adobo sauce, and minced garlic.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs until browned on both sides, about 3–4 minutes per side.
- Spoon the chipotle honey sauce over the chicken, coating well.
- Transfer the skillet to the oven and bake for 20 minutes, until the chicken is cooked through and the sauce is sticky and caramelized.
- Meanwhile, boil the potatoes in salted water until fork-tender, about 15–18 minutes. Drain well.
- Mash the potatoes with butter and warm milk or cream until smooth.
- Stir in shredded smoked Gouda until melted and creamy. Season with salt and black pepper.
- Serve the chicken hot with smoked Gouda mashed potatoes and extra sauce spooned over the top.
Notes
- Adjust chipotle peppers to control the spice level.
- Chicken thighs stay juicier than breasts for this recipe.
- Smoked cheddar or regular Gouda can replace smoked Gouda if needed.
- Reheat mashed potatoes with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 620
- Sugar: 24 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 165 mg
