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White plate with chipotle grilled chicken breast, roasted broccolini and a ball of mashed potatoes on a white wooden table.

Chipotle Grilled Chicken Breast

bacon & potato mash, broccolini, honey mustard

STARS

Serve this spicy and tender grilled chicken breast with creamy pecan mashed potatoes and roasted broccolini florets on the side. For a haunting peppery finish, drizzle on smoky chipotle cream sauce.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Ingredients

Marinade

  • 1 8-ounce can chipotle in adobo
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 2 tablespoons canola oil
  • 1 lime, juiced
  • Pinch of salt and pepper

Chicken

  • 4 boneless, skinless chicken breasts

Sweet Pecan Mashed Potatoes

  • 2 pounds sweet potatoes, peeled and quartered
  • 2 tablespoons butter
  • ½ cup heavy cream
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • ½ cup sour cream
  • ½ cup pecans, chopped
  • ½ teaspoon vanilla extract
  • ½ lemon, juiced
  • Salt and pepper, to taste

Chipotle Cream Sauce

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup heavy cream
  • 1 can chipotle in adobo, puréed
  • Salt and pepper to taste

Broccolini

  • 1 pound broccolini, trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste
Directions
1
Combine all marinade ingredients in a blender. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Place the potatoes in a large saucepan and cover with cold water by two inches. Add a teaspoon of salt and bring to a simmer. Cook until fork-tender, then drain and let the potatoes dry for 10 minutes. 
4
Combine the butter, cream, brown sugar and maple syrup in a small saucepan over medium heat. Whisk constantly and heat through, being careful not to let the bottom scorch. 
5
Return the potatoes to the pot and mash with a potato masher. Fold in the cream mixture, along with the sour cream, pecans, vanilla and lemon juice. Season with salt and pepper.
6
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-25 minutes. 
7
For the chipotle sauce, melt the butter in a medium saucepan. Add the garlic and cook over low heat until softened, about 5 minutes. Add the flour, coriander, cumin and oregano and whisk to make a thick roux. Cook over medium heat until the flour turns light golden, stirring constantly, about 10 minutes. 
8
Add the cream and bring to a boil. Reduce to as simmer and cook for 20 minutes. Fold in the chipotle purée and season with salt and pepper.  
9
Toss the broccolini with the oil, garlic, salt and pepper on a baking sheet. Roast for 10-12 minutes, until crisp-tender. 
10
To serve, divide the mashed sweet potatoes between plates. Top with chicken and broccolini and drizzle with sauce.

Chipotle Grilled Chicken Breast

bacon & potato mash, broccolini, honey mustard

STARS

Serve this spicy and tender grilled chicken breast with creamy pecan mashed potatoes and roasted broccolini florets on the side. For a haunting peppery finish, drizzle on smoky chipotle cream sauce.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Marinade

  • 1 8-ounce can chipotle in adobo
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 2 tablespoons canola oil
  • 1 lime, juiced
  • Pinch of salt and pepper

Chicken

  • 4 boneless, skinless chicken breasts

Sweet Pecan Mashed Potatoes

  • 2 pounds sweet potatoes, peeled and quartered
  • 2 tablespoons butter
  • ½ cup heavy cream
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • ½ cup sour cream
  • ½ cup pecans, chopped
  • ½ teaspoon vanilla extract
  • ½ lemon, juiced
  • Salt and pepper, to taste

Chipotle Cream Sauce

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup heavy cream
  • 1 can chipotle in adobo, puréed
  • Salt and pepper to taste

Broccolini

  • 1 pound broccolini, trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

Directions

1
Combine all marinade ingredients in a blender. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Place the potatoes in a large saucepan and cover with cold water by two inches. Add a teaspoon of salt and bring to a simmer. Cook until fork-tender, then drain and let the potatoes dry for 10 minutes. 
4
Combine the butter, cream, brown sugar and maple syrup in a small saucepan over medium heat. Whisk constantly and heat through, being careful not to let the bottom scorch. 
5
Return the potatoes to the pot and mash with a potato masher. Fold in the cream mixture, along with the sour cream, pecans, vanilla and lemon juice. Season with salt and pepper.
6
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-25 minutes. 
7
For the chipotle sauce, melt the butter in a medium saucepan. Add the garlic and cook over low heat until softened, about 5 minutes. Add the flour, coriander, cumin and oregano and whisk to make a thick roux. Cook over medium heat until the flour turns light golden, stirring constantly, about 10 minutes. 
8
Add the cream and bring to a boil. Reduce to as simmer and cook for 20 minutes. Fold in the chipotle purée and season with salt and pepper.  
9
Toss the broccolini with the oil, garlic, salt and pepper on a baking sheet. Roast for 10-12 minutes, until crisp-tender. 
10
To serve, divide the mashed sweet potatoes between plates. Top with chicken and broccolini and drizzle with sauce.