Honey Chipotle Chicken In A Loaf Pan

5 from 1 vote

Honey Chipotle Chicken In A Loaf Pan

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 marinade, then stacked in a pan and baked until tender.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Author: Mallory Austin

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

If you are looking for my Garlic Parmesan variation of my classic Chicken Shawarma made in a loaf pan, you can find both here in my Chicken Shawarma In A Loaf Pan recipe.

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