Description
This Sweet and Spicy Honey Pepper Chicken paired with creamy, cheesy mac and cheese is a comforting and flavorful meal perfect for weeknight dinners. The chicken breasts are seasoned and pan-seared to golden perfection, then coated in a tangy, sweet, and mildly spicy honey pepper sauce. The creamy mac and cheese made with cheddar and mozzarella provides a rich, velvety side that complements the vibrant flavors of the chicken beautifully.
Ingredients
Scale
For the Sweet and Spicy Honey Pepper Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 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 Creamy Mac and Cheese
- 2 tablespoons butter
- 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 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat, preparing the pan for cooking the chicken.
- Season the chicken: Season both sides of the chicken breasts evenly with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt to build the base flavor.
- Cook the chicken: Place the chicken breasts in the skillet and cook approximately 6-7 minutes per side until golden brown and fully cooked through.
- Set chicken aside: Remove the chicken from the skillet and place on a plate, allowing it to rest while preparing the sauce.
- Prepare the sauce: In the same skillet, combine honey, apple cider vinegar, soy sauce, and Dijon mustard, stirring to mix.
- Scrape the pan: Stir the sauce ingredients together, scraping up any browned bits from the skillet bottom for extra flavor.
- Simmer the sauce: Bring the sauce to a simmer over medium heat and cook for about 5 minutes until it thickens slightly.
- Coat the chicken: Return the chicken breasts to the skillet, turning to coat them thoroughly in the honey pepper sauce.
- Simmer chicken in sauce: Let the chicken cook in the sauce for another 5 minutes, flipping occasionally to ensure an even glaze.
- Boil pasta water: While chicken simmers, bring a large pot of salted water to a boil in preparation for cooking the macaroni.
- Cook macaroni: Add elbow macaroni to the boiling water and cook according to package instructions until al dente, around 7-8 minutes.
- Drain pasta: Drain the cooked macaroni and set aside.
- Make roux: In a separate large saucepan, melt butter over medium heat and whisk in flour, cooking for 1-2 minutes to form a roux base.
- Add milk: Slowly pour in whole milk while whisking constantly to avoid lumps and create a smooth sauce.
- Thicken sauce: Continue whisking and cook the mixture for 4-5 minutes until it thickens to a creamy consistency.
- Add cheeses: Stir in shredded cheddar and mozzarella cheeses until melted and smooth.
- Season cheese sauce: Add ground mustard, garlic powder, salt, and black pepper, mixing well to enhance the flavor.
- Combine pasta and sauce: Fold the cooked elbow macaroni into the cheese sauce, stirring gently to coat the pasta evenly.
- Serve: Plate the sweet and spicy honey pepper chicken alongside the creamy mac and cheese for a delightful meal.
Notes
- For juicier chicken, let it rest for 5 minutes after cooking before slicing.
- Adjust the cayenne pepper to your spice preference for mild or extra heat.
- Whole milk can be substituted with 2% milk for a lighter cheese sauce, though it will be less rich.
- Use freshly shredded cheese for the best melt and flavor over pre-shredded options.
- Can be made gluten-free by substituting flour in the roux with a gluten-free alternative and using gluten-free pasta.
