Description
Honey Chicken Thighs paired with Creamy Smoked Gouda Mashed Potatoes is a comforting main course featuring juicy, caramelized chicken glazed in sweet honey sauce served alongside rich, cheesy, velvety mashed potatoes.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/3 cup honey
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream, warmed
- 1 cup smoked Gouda cheese, shredded
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and season with salt, pepper, and paprika.
- In a small bowl, whisk together honey, soy sauce, garlic, and Dijon mustard.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and cook 2 minutes more.
- Pour honey mixture over chicken and transfer skillet to the oven. Bake for 25–30 minutes, basting once, until chicken reaches 165°F internally and glaze is caramelized.
- Meanwhile, boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
- Return potatoes to the pot and mash with butter and warm heavy cream until smooth.
- Stir in smoked Gouda until melted and creamy. Season with salt and pepper to taste.
- Serve honey chicken thighs over a bed of smoked Gouda mashed potatoes. Garnish with parsley if desired.
Notes
- Boneless thighs may be used; reduce baking time slightly.
- Broil for 2–3 minutes at the end for extra caramelization.
- Warm the cream before adding to potatoes for smoother texture.
- Let chicken rest 5 minutes before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked and Stovetop
- Cuisine: American