Sweet and Spicy Honey Pepper Chicken with Mac and Cheese
Sweet and spicy chicken coated in a sticky honey pepper sauce.Served over rich homemade cheddar and mozzarella mac and cheese.An easy stovetop comfort-food dinner ready in about 45 minutes.
Ingredients
For the Honey Pepper Chicken
- - 2 boneless skinless chicken breasts
- - Salt to taste
- - Black pepper to taste
- - 1 tablespoon olive oil
- - 1/2 cup honey
- - 1/4 cup soy sauce
- - 1 tablespoon apple cider vinegar
- - 1 teaspoon ground black pepper
- - 1/2 teaspoon garlic powder
- - 1/2 teaspoon onion powder
- - 1/4 teaspoon ground cayenne pepper
For the Creamy Mac and Cheese
- - 8 ounces macaroni pasta
- - 2 tablespoons butter
- - 2 tablespoons all-purpose flour
- - 2 cups milk
- - 2 cups shredded sharp cheddar cheese
- - 1 cup shredded mozzarella cheese
- - Salt to taste
- - Black pepper to taste
- - Chopped parsley for garnish
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for approximately 6–7 minutes per side, or until golden brown and the thickest part reaches an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a plate and allow it to rest briefly.
- Using the same skillet, add the honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Stir well and simmer over medium-low heat for 2–3 minutes, until the sauce begins to thicken.
- Slice the chicken into strips and return it to the skillet. Toss gently until every piece is coated with the glossy sauce. Remove the Sweet and Spicy Honey Pepper Chicken from the heat and keep warm.
- Meanwhile, cook the macaroni according to the package directions until al dente. Drain and set aside.
- Melt the butter in a separate saucepan over medium heat. Add the flour and whisk continuously for about 1 minute.
- Slowly pour in the milk while whisking to prevent lumps. Cook for 2–3 minutes, stirring regularly, until the sauce begins to thicken.
- Remove the saucepan from the heat. Add the cheddar and mozzarella gradually, stirring until completely melted and smooth. Season with salt and pepper.
- Add the cooked macaroni to the cheese sauce and stir until thoroughly coated.
- Divide the creamy mac and cheese between serving plates. Top with the sliced sweet and spicy chicken, spoon over extra honey pepper sauce, and finish with chopped parsley.
Notes
The heat level is easy to customize. Reduce the cayenne for a family-friendly mild version or increase it slightly if you prefer a hotter sweet and spicy chicken.
Chicken thighs can be substituted for chicken breasts, and another good melting cheese can replace some of the mozzarella. Serve with steamed broccoli, roasted vegetables, green beans, or a crisp salad to balance the richness of the macaroni.