Description
Tender, juicy chicken glazed in a perfect balance of sweet honey and bold, fiery pepper, paired with creamy, rich mac and cheese. The heat from the chicken contrasts beautifully with the velvety cheese, creating a mouthwatering harmony of flavors.
Ingredients
- 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
- 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
1. Heat olive oil in a large skillet over medium heat.
2. Season both sides of the chicken breasts with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
3. Place the chicken breasts in the skillet and cook for about 6-7 minutes per side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard.
6. Stir the sauce ingredients together, scraping up any browned bits from the bottom of the pan.
7. Bring the mixture to a simmer over medium heat and cook for about 5 minutes, or until the sauce has thickened slightly.
8. Return the chicken breasts to the skillet and coat them with the sauce.
9. Let the chicken simmer in the sauce for another 5 minutes, flipping it occasionally to ensure it’s evenly glazed.
10. While the chicken is cooking, bring a large pot of salted water to a boil.
11. Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, about 7-8 minutes.
12. Drain the macaroni and set it aside.
13. In a separate large saucepan, melt butter over medium heat.
14. Add flour and whisk it into the butter, cooking for 1-2 minutes to create a roux.
15. Slowly pour in the whole milk while whisking constantly to prevent lumps.
16. Continue whisking and cook until the mixture thickens, about 4-5 minutes.
17. Stir in the shredded cheddar cheese and mozzarella cheese until fully melted and the sauce becomes smooth.
18. Add ground mustard, garlic powder, salt, and black pepper to the cheese sauce and mix well.
19. Fold the cooked elbow macaroni into the cheese sauce, stirring to coat the pasta evenly.
20. Serve the sweet and spicy honey pepper chicken alongside the creamy mac and cheese.
Notes
For a crispier chicken exterior, sear the chicken breasts in a hot pan for an extra minute before reducing the heat to medium.
Adjust the level of spiciness by increasing or decreasing the cayenne pepper in the chicken seasoning.
For a thicker honey glaze, let the sauce simmer longer until it reaches the desired consistency.
Use sharp cheddar for a more intense cheese flavor in the mac and cheese.
You can substitute the elbow macaroni with another pasta like penne or shells for variety.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720