Description
Sweet and Spicy Honey Pepper Chicken served alongside creamy, cheesy macaroni. Tender chicken breasts are cooked to golden perfection and coated in a luscious honey pepper sauce with a hint of heat, paired perfectly with rich macaroni cheese made from a blend of cheddar and mozzarella.
Ingredients
Scale
Chicken and Sauce
- 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
Macaroni Cheese
- 8 oz 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
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken breasts until golden brown and fully cooked through, about 6-7 minutes per side depending on thickness. Remove from the skillet and set aside.
- Make the Honey Pepper Sauce: Using the same skillet, add honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Stir to combine and simmer gently over medium heat until the sauce thickens slightly, about 4-5 minutes.
- Coat the Chicken: Slice the cooked chicken breasts into strips or bite-size pieces and toss them thoroughly in the prepared honey pepper sauce to coat evenly.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain well and set aside.
- Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually add the milk while whisking continuously to avoid lumps. Cook the sauce, stirring frequently, until thickened, about 5-7 minutes. Remove from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
- Assemble the Dish: Toss the cooked macaroni with the cheese sauce until evenly coated. Plate the creamy macaroni cheese alongside the honey pepper chicken pieces. Garnish with chopped parsley for a fresh finish.
Notes
- For extra spice, increase the cayenne pepper slightly or add a pinch of red chili flakes to the sauce.
- Make sure to simmer the honey pepper sauce until it thickens to avoid a runny coating on the chicken.
- Use sharp cheddar for a robust flavor in the macaroni cheese.
- Leftover honey pepper chicken can be stored in the refrigerator for up to 3 days.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend in the cheese sauce and confirm the soy sauce is gluten-free.
