Sticky Chicken with Mashed Potatoes

It is 6pm and you need dinner fast. If you are craving something sweet and savory, this Sticky Chicken Dinner is for you.

This meal combines tender glazed chicken with buttery potatoes. It is pure comfort in every single bite. You will love how easy it is to make right now.

Why You’ll Make This Sticky Chicken Dinner Again

This recipe is a total crowd-pleaser for the whole family. The honey and soy glaze creates a thick and glossy sauce that everyone loves. It is the ultimate comfort food for a chilly Fall evening.

You only need simple pantry staples to make the sauce. This meal is ready in just 50 minutes from start to finish. It is reliable and perfect for busy weeknights when time is short.

How This Comes Together

The process is very straightforward for any home cook. You boil the potatoes while you sear the chicken. The sauce thickens quickly in the pan without any extra steps. This saves you precious time and effort in the kitchen.

What You’ll Need

You likely have most of these ingredients in your kitchen already.

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 0.5 cup honey
• 0.25 cup soy sauce
• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 0.5 cup whole milk, warmed
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon sesame seeds, for garnish
• 2 tablespoons green onions, sliced

Step-By-Step Directions

1. Place cubed potatoes in a pot of cold salted water.
2. Bring to a boil and simmer for 15-18 minutes until tender.
3. Whisk together honey, soy sauce, garlic, and ginger for the glaze.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Add chicken pieces and sear until golden brown and cooked through.
6. Pour the honey-soy glaze over the chicken and simmer until thick.
7. Drain the potatoes and mash them until they are smooth.
8. Incorporate butter, warmed milk, salt, and pepper into the potatoes.
9. Portion potatoes onto plates and top with the sticky chicken.
10. Garnish with sesame seeds and sliced green onions before serving.

How To Serve It

This dish looks beautiful when plated for your family. Serve the chicken directly on top of the creamy mashed potatoes. The extra sauce will soak into the potatoes for amazing flavor. Add a side of steamed broccoli or a fresh green salad.

Leftovers & Storage

You can store any leftovers in an airtight container. Keep the chicken and potatoes in the fridge for 3-4 days. Reheat them in the microwave until they are steaming hot. You may need a splash of milk for the potatoes. This meal also works great for meal prep lunches.

Make It Even Better (Pro Tips)

• Do not skip drying the chicken before searing for better browning.
• Avoid over-mixing the potatoes or they will become gummy and tough.
• Use chicken thighs instead of breasts for the juiciest meat possible.
• Warm your milk before adding it to the potatoes for creaminess.
• Add a pinch of red pepper flakes for a spicy kick.
• Use Yukon Gold potatoes because they have a naturally buttery texture.
• Double the sauce if you want extra glaze for your vegetables.

Easy Ways To Change It Up

• Swap the potatoes for cauliflower mash for a lower carb option.
• Add a squeeze of lime juice for a bright citrus finish.
• Try using maple syrup if you run out of honey.
• Mix in some roasted garlic for even more savory flavor.

Quick Questions

Can I use chicken breasts instead?

Yes, you can use chicken breasts if you prefer. Just be careful not to overcook them in the pan. Thighs stay much juicier during the simmering process.

What are the best potatoes to use?

Yukon Gold potatoes are the best choice for this recipe. They have a creamy and buttery texture that works perfectly. Russet potatoes also work well for a fluffier mash.

I hope you enjoy this simple and delicious meal tonight. It is a reliable favorite that never fails to satisfy. Let me know how it turns out for you!

— Ethan

Sticky Chicken with Mashed Potatoes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 645

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 0.5 cup hone y
• 0.25 cup soy sauce
• 1 tablespoon garlic , minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 0.5 cup whole milk, warmed
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon sesame seeds, for garnish
• 2 tablespoons green onions, sliced

Method

 

1. Place cubed potatoes in a pot of cold salted water, bring to a boil, and simmer for 15-18 minutes until fork-tender.
2. In a small mixing bowl, whisk together honey, soy sauce, minced garlic, and grated ginger to create the glaze.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sear until golden brown and cooked through (internal temperature 165°F/74°C).
4. Reduce skillet heat to medium, pour the honey-soy glaze over the chicken, and simmer for 3-5 minutes until the sauce reduces to a thick, sticky consistency that coats the chicken.
5. Drain the potatoes thoroughly and return to the warm pot. Mash using a potato masher or ricer.
6. Incorporate butter, warmed milk, salt, and pepper into the potatoes, whisking until smooth and creamy.
7. Portion mashed potatoes onto plates, top with sticky chicken, and garnish with sesame seeds and sliced green onions.