Description
Sweet and Spicy Honey Pepper Chicken served over creamy macaroni and cheese. This comforting dish combines tender chicken breasts cooked in a flavorful honey soy glaze with a peppery kick, paired perfectly with rich, cheesy macaroni. A perfect meal for those who love a balance of sweet, spicy, and savory flavors in one satisfying dinner.
Ingredients
Scale
Honey Pepper Chicken
- 2 boneless, skinless chicken breasts
- Salt and 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
Creamy Macaroni 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 and pepper to taste
Garnish
- Chopped parsley for garnish
Instructions
- Prepare the Honey Pepper Chicken: Season the boneless, skinless chicken breasts with salt and pepper evenly on both sides to taste.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook for about 6-7 minutes per side, until they turn golden brown and are thoroughly cooked through. Remove the chicken from the skillet and set aside.
- Make the Honey Pepper Sauce: In the same skillet, pour in 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, and 1/4 teaspoon ground cayenne pepper. Stir the mixture and bring it to a simmer over medium heat.
- Simmer Sauce: Let the sauce simmer gently for 2-3 minutes, stirring occasionally until it thickens slightly and becomes glossy.
- Coat the Chicken: Slice the cooked chicken breasts into strips and return them to the skillet with the sauce. Toss the chicken strips in the sauce to coat them evenly. Remove from heat and set aside.
- Cook the Macaroni: Prepare 8 ounces of macaroni pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Make the Cheese Sauce: In a separate pot, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
- Thicken the Sauce: Gradually whisk in 2 cups of milk, ensuring no lumps form. Continue to cook the sauce, stirring constantly for 2-3 minutes until it thickens to a creamy consistency.
- Melt the Cheese: Remove the sauce from heat and stir in 2 cups shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese. Mix until the cheese melts completely and the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the drained macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly.
- Serve: Plate the creamy macaroni and cheese and top with the honey pepper chicken strips. Garnish with freshly chopped parsley for a bright finish.
Notes
- For extra spicy heat, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes.
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- Use low-fat milk or milk alternatives to reduce calories if desired.
- To save time, cook the macaroni and prepare the cheese sauce while the chicken is simmering in the sauce.
- Fresh parsley adds a pop of color and freshness, but it is optional.
