Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese
A delightful fusion of sweet and spicy glazed chicken served with creamy, cheesy macaroni, perfect for any dinner occasion.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil for cooking
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
For the Mac and Cheese
- 2 tablespoons butter for the sauce
- 2 cups elbow macaroni
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon flour for roux
Instructions
Cooking the Chicken
- Heat olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
- Carefully place the chicken breasts in the skillet and cook for about 6-7 minutes per side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir and scrape the browned bits from the bottom.
- Bring the mixture to a simmer over medium heat and cook for about 5 minutes, until the sauce thickens slightly.
- Return the chicken to the skillet and coat it in the sauce, simmering for another 5 minutes.
Cooking the Mac and Cheese
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Add elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
- In a separate large saucepan, melt butter over medium heat.
- Add flour and whisk into the butter, cooking for 1-2 minutes to create a roux.
- Slowly pour in the whole milk while whisking constantly to prevent lumps. Cook until thickened, about 4-5 minutes.
- Stir in cheddar and mozzarella until melted and smooth.
- Add ground mustard, garlic powder, salt, and black pepper to the cheese sauce.
- Fold in the cooked macaroni and stir gently to coat.
Serving
- Serve the sweet and spicy honey pepper chicken alongside the creamy mac and cheese.
Notes
Garnish with fresh herbs or a drizzle of extra honey. Serve with a salad or steamed veggies for a complete meal. Leftovers can be stored in airtight containers for 3-4 days.