Honey Pepper Chicken with Creamy Macaroni and Cheese Recipe
This Honey Pepper Chicken recipe features tender, juicy chicken breasts glazed with a sweet and spicy honey pepper sauce, perfectly paired with creamy homemade macaroni and cheese. Ready in just 30 minutes, this comforting and flavorful dish combines a delightful balance of sweet, savory, and spicy notes with a rich cheesy pasta side, making it a crowd-pleaser perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 2 Boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp Olive oil
For the Honey Pepper Sauce:
- 1/2 cup Honey
- 1/4 cup Soy sauce
- 1 tbsp Apple cider vinegar
- 1 tsp Ground black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Ground cayenne pepper
For the Macaroni and Cheese:
- 8 ounces Macaroni pasta
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Milk
- 2 cups shredded Sharp cheddar cheese
- 1 cup shredded Mozzarella cheese
- Salt and pepper to taste
Garnish:
- Chopped parsley
Instructions
- Cook the Chicken: Season the chicken breasts evenly with salt and pepper. Heat the olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Prepare the Honey Pepper Sauce: In the same skillet, combine honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Simmer the mixture over medium heat for 2-3 minutes, stirring occasionally, until it slightly thickens and becomes a glossy sauce.
- Finish the Chicken: Slice the cooked chicken breasts into strips. Return the chicken pieces to the skillet with the honey pepper sauce and toss gently to evenly coat the chicken with the sauce. Remove from heat and set aside.
- Make the Macaroni and Cheese: Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside. In a separate pot, melt the butter over medium heat. Stir in the all-purpose flour and continually stir for about 1 minute to form a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking for 2-3 minutes until the sauce thickens. Remove the pot from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
- Combine and Serve: Mix the cooked macaroni pasta with the cheese sauce until the pasta is fully coated. Plate the creamy macaroni and cheese, then top it with the honey pepper chicken strips. Garnish with freshly chopped parsley for a bright and fresh finish. Serve immediately to enjoy warm and comforting flavors.
Notes
- Ensure the chicken is cooked through with an internal temperature of 165°F (74°C) for safety.
- You can adjust the amount of cayenne pepper to make the sauce more or less spicy to suit your taste.
- For extra richness, use whole milk when making the cheese sauce.
- To make this dish gluten-free, substitute the all-purpose flour with gluten-free flour for the roux.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Keywords: Honey Pepper Chicken, Macaroni and Cheese, Easy Dinner, Quick Chicken Recipe, Sweet and Spicy Chicken, Comfort Food
