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Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese

Sweet and Spicy Honey Pepper Chicken with Creamy Mac Bliss

This Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese is a delightful blend of flavors perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless, skinless chicken breasts Can substitute with chicken thighs for added richness.
  • 2 tbsp Olive oil Substitute with any neutral oil if preferred.
  • 1 tsp Ground black pepper Adjust to taste for spice tolerance.
  • 1 tsp Smoked paprika Plain paprika can be used if not available.
  • 1 tsp Garlic powder Fresh garlic can be used as an alternative.
  • 1 tsp Onion powder Shallots can work for a fresh flavor.
  • 0.5 tsp Cayenne pepper Omit for a milder flavor or substitute with red pepper flakes.
  • 1 tsp Salt Use kosher or sea salt for best results.
  • 1/3 cup Honey Maple syrup can work in a pinch, but it alters the flavor.
  • 2 tbsp Apple cider vinegar White vinegar can be used if necessary.
  • 2 tbsp Soy sauce Tamari is a gluten-free alternative.
  • 1 tbsp Dijon mustard Yellow mustard can be used, though flavor differs slightly.
For the Mac and Cheese
  • 4 tbsp Butter Use margarine as a dairy-free alternative.
  • 8 oz Elbow macaroni Any pasta shape can work, but cooking time may vary.
  • 2 cups Whole milk Can substitute with 2% milk for a lighter option, or heavy cream for richer flavor.
  • 1 cup Shredded cheddar cheese Monterey Jack can replace it for a milder taste.
  • 1 cup Shredded mozzarella cheese Use provolone cheese for a different profile.
  • 1 tsp Ground mustard If unavailable, mustard seeds can be ground as a substitute.
  • 1/4 cup Flour Cornstarch can be a gluten-free option if needed.

Equipment

  • skillet
  • Saucepan
  • Pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  2. Season boneless, skinless chicken breasts on both sides with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
  3. Place the seasoned chicken breasts into the heated skillet and sear for about 6-7 minutes on each side until cooked through.
  4. Set the chicken aside. In the same skillet, add 1/3 cup of honey, 2 tablespoons of apple cider vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of Dijon mustard. Stir to combine.
  5. Bring the glaze mixture to a gentle simmer over medium heat and cook for about 5 minutes until thickened.
  6. Return the seared chicken to the skillet and coat each piece with the glaze. Simmer for an additional 5 minutes.
  7. In a separate pot, bring salted water to a boil. Cook 8 ounces of elbow macaroni until al dente, about 7-8 minutes. Drain.
  8. Melt 4 tablespoons of butter in a saucepan over medium heat, then whisk in 1/4 cup of flour to form a roux.
  9. Gradually whisk in 2 cups of whole milk and continue stirring until thickened, about 4-5 minutes.
  10. Stir in 1 cup each of shredded cheddar and mozzarella cheese until melted. Season with ground mustard, garlic powder, salt, and black pepper.
  11. Fold the cooked macaroni into the cheese sauce until fully coated.
  12. Serve the honey pepper chicken alongside the creamy mac and cheese.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 45gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 700IUVitamin C: 2mgCalcium: 500mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F and cook macaroni until al dente for best texture.

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