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If you’re looking for an easy way to prepare perfectly tender chicken that’s ideal for meal prepping, this Chicken in a Loaf Pan recipe is for you. Chicken breasts are coated in a honey chipotle lime marinade, then stacked in a pan and baked until tender.
Be sure to check out my other popular one-pan meals for easy dinner ideas and meal-prep-friendly dishes: Easy Butter Chicken (shortcut recipe), One-Pan Butter Parmesan Pasta, Beef and Broccoli, and One-Pan Marry Me Chicken Orzo.
Why You’ll Love Chicken In A Loaf Pan
In this recipe, I am using the same method that I used in my viral Chicken Shawarma in a Loaf Pan recipe. The marinade includes yogurt, which helps to preserve moisture, while the cooking technique of stacking the chicken in a loaf pan allows it to braise as it cooks. This method ensures that the chicken is juicy and tender every time.
Then, just shave the stacked chicken into slices, and you have versatile chicken for salads, sandwiches, a high-protein snack, or pairing with your favorite sides.
Key Ingredients
Chicken – I find that using chicken breast cutlets or thighs work best in this recipe. You can also use chicken breasts but they need to be pounded to 1/4 even thickness.
Chipotles in Adobo – we’ll use half of a 7 oz. can, mostly the adobo sauce.
Garlic – fresh garlic adds the aromatics, don’t skip this step as the jarred garlic doesn’t compare.
Yogurt – plain Greek yogurt adds lots of moisture to the chicken.
Lime – a kick of citrus complements the heat from the chipotle and balances out the sweetness of the honey.
Seasonings – we’ll use a combination of cumin, chipotle powder, smoked paprika, salt and pepper.
How to Make Chicken In A Loaf Pan
Preheat the oven to 450 degrees.
Toss Chicken In Honey Chipotle Marinade
In a large bowl, add the chicken along with all the remaining ingredients. Toss it together until the chicken is evenly coated on both sides. Scrape off any extra marinade in the bowl and add it in with the chicken.
Stack & Bake Chicken In A Loaf Pan
Stack the chicken pieces into even layers in a greased loaf pan. Bake uncovered for 30 minutes, then cover with foil and bake an additional 10-15 minutes, or until the internal temperature at the thickest point reaches 165 degrees.
Redistribute Pan Juices
Remove the loaf pan from the oven and pour the pan juices into a bowl. Then, pour the bowl of juices back over the top of the chicken in the loaf pan. Pour the juices back into the bowl and set aside. (This allows the top of the chicken to get coated in those yummy pan juices – save them for later to add a little back to the chicken when you store it in the fridge or for reheating to keep it moist.)
Rest & Slice Chicken
Let the chicken rest for 10 minutes. To slice, turn the pan onto a cutting board and use a knife to shave or thinly slice the chicken. I find inserting a few toothpicks first helps the loaf of chicken to stay steady while slicing.
Store in an airtight food storage container with some of those reserved pan juices. The chicken will keep in the fridge for up to four days.
Flavor Variations
If you’re interested in trying different flavor options using the same cooking method, the possibilities are endless. My popular Chicken Shawarma In A Loaf Pan recipe features a garlic parmesan variation and a classic chicken shawarma recipe.
Some variations you might explore include Jamaican jerk, honey garlic, Hawaiian teriyaki, balsamic Italian, honey sriracha, smoky barbecue, Greek lemon, and cilantro lime.
More Meal-Prep-Friendly Recipes
Chicken Shawarma In A Loaf Pan
Easy Butter Chicken (shortcut recipe)
Skillet Honey Chipotle Chicken
One-Pan Butter Parmesan Pasta
Beef and Broccoli
One-Pan Marry Me Chicken Orzo
Broccoli Chicken Pasta Salad
One-Pan Orzo Tuscan Chicken Bake
Chicken Caesar Pasta Salad
Have you tried this Honey Chipotle Chicken In A Loaf Pan recipe? If so, please comment below with any questions or feedback. Your opinions and reviews really help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Honey Chipotle Chicken In A Loaf Pan
Equipment
- Loaf pan standard size (8.5 x 4.5 x 2.5 inch)
Ingredients
- 2 pounds chicken cutlets or thighs you can use breasts just be sure to pound to 1/4 inch thickness
- 3-4 tablespoons chipotle sauce from a can of chipotles in adobo
- 5 cloves garlic minced
- 3 tablespoons plain Greek yogurt
- 1 lime juiced
- 1 heaping tablespoon honey
- 2 teaspoons chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 tsp each: salt and cracked pepper
Instructions
- Preheat the oven to 450 degrees.
- In a large bowl, add the chicken along with all the remaining ingredients. Toss it together until the chicken is evenly coated on both sides. Scrape off any extra marinade in the bowl and add it in with the chicken.
- Stack the chicken into even layers in a greased loaf pan. Bake uncovered for 30 minutes, then cover with foil and bake an additional 10-15 minutes, or until the internal temperature at the thickest point reaches 165 degrees.
- Remove the loaf pan from the oven and pour the pan juices into a bowl. Then, pour the bowl of juices back over the top of the chicken in the loaf pan. Pour the juices back into the bowl and set aside. (This allows the top of the chicken to get coated in those yummy pan juices – save them for later to add a little back to the chicken when you store it in the fridge or for reheating to keep it moist.)
- Let the chicken rest for 10 minutes. To slice, turn the pan onto a cutting board and use a knife to shave or thinly slice the chicken. I find inserting a few toothpicks first helps the loaf of chicken to stay steady while slicing.
- Store in an airtight food storage container with some of those reserved pan juices. The chicken will keep in the fridge for up to four days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are some additional photos for your Pinterest boards:
