Description
A delicious combination of tender honey pepper chicken coated in a sweet and spicy glaze, served over rich and creamy macaroni cheese. This easy, restaurant-style dish brings together bold flavors and comforting textures in a meal perfect for weeknights or special occasions.
Ingredients
Scale
Honey Pepper Chicken
- 2 boneless, skinless chicken breasts
- Salt and black pepper (to taste)
- 1 tablespoon olive oil
- ½ cup honey
- ¼ cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Creamy Macaroni Cheese
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and black pepper (to taste)
- Chopped parsley (for garnish)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Coat the chicken breasts in the mixture and let them marinate for at least 30 minutes or up to 24 hours for maximum flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade and place it in the skillet. Cook for about 6-7 minutes on each side until golden brown and fully cooked through. Remove from the skillet and set aside, covering loosely with foil to keep warm.
- Prepare the Honey Pepper Sauce: Pour the remaining marinade into the same skillet. Bring to a gentle simmer, allowing the sauce to reduce and thicken for about 2-3 minutes. Slice the cooked chicken into strips and toss them in the thickened sauce until fully coated.
- Cook the Pasta: Bring a large pot of salted water to a boil and add the macaroni. Cook according to the package instructions until al dente, then drain and set aside.
- Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a smooth roux. Slowly pour in the milk, continuing to whisk to avoid lumps. Once the sauce thickens, reduce the heat and stir in the shredded cheddar and mozzarella until fully melted and smooth. Season with salt and black pepper to taste.
- Combine the Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring well to ensure each piece is coated. If needed, add a little extra milk for a creamier consistency.
- Serve: Plate the creamy macaroni cheese and top with the honey pepper chicken strips. Garnish with freshly chopped parsley for a fresh contrast to the rich and spicy flavors.
Notes
- For extra caramelization: After tossing the chicken in the sauce, return it to the pan for 1-2 minutes over medium-high heat to create a stickier glaze.
- Cheese variations: Experiment with smoked gouda or provolone for a unique twist.
- Storage: Store leftovers in an airtight container for up to three days. Reheat mac and cheese with a splash of milk to restore its creaminess.
- Gluten-free adaptation: Use gluten-free pasta and cornstarch instead of flour for thickening the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: ~700 kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg