Name: Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1/2 cup honey; 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon black pepper; 1 tablespoon Dijon mustard; 1 tablespoon garlic, minced; 1 cup elbow macaroni; 2 cups shredded cheddar cheese; 1/2 cup milk; 2 tablespoons butter; 1 tablespoon all-purpose flour; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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This Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese paired with creamy macaroni and cheese is the ultimate comfort food. The combination of tender, juicy chicken coated in a delicious glaze and the rich, creamy macaroni is truly irresistible.

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

½ cup honey

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon crushed red pepper flakes

½ teaspoon black pepper

1 tablespoon Dijon mustard

1 tablespoon garlic, minced

1 cup elbow macaroni

2 cups shredded cheddar cheese

½ cup milk

2 tablespoons butter

1 tablespoon all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side or until golden brown and cooked through. Remove the chicken and set it aside.

In the same skillet, combine honey, soy sauce, apple cider vinegar, crushed red pepper flakes, black pepper, Dijon mustard, and garlic. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Return the chicken to the skillet, turning it to coat in the glaze. Let it cook for another 2-3 minutes, then remove from heat.

For the macaroni and cheese: In a medium saucepan, bring salted water to a boil and cook the elbow macaroni according to package directions. Drain and set aside.

In the same saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute, then gradually add the milk, stirring constantly to avoid lumps.

Once the mixture thickens, stir in the cheddar cheese and cook until melted and smooth. Season with salt and pepper to taste.

Add the cooked macaroni to the cheese sauce and stir to combine.

Serve the honey pepper chicken on a plate with a generous portion of creamy macaroni and cheese. Garnish with chopped parsley.

Servings and timing

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Variations

If I’m looking to switch things up, there are plenty of ways to customize this dish. I sometimes swap out the chicken breasts for chicken thighs for a juicier, more flavorful option. For the macaroni and cheese, I’ve added some cooked bacon or sautéed mushrooms for extra richness. If I’m feeling adventurous, a touch of sriracha or hot sauce in the honey glaze adds even more heat. For a lighter version, I use whole wheat pasta and cut back on the cheese.

Storage/Reheating

To store leftovers, I place the chicken and macaroni separately in airtight containers. They will last in the fridge for about 3-4 days. When I’m ready to reheat, I warm the chicken in a skillet over low heat, adding a splash of water or broth to keep it moist. I reheat the macaroni and cheese in the microwave or on the stovetop, stirring in a little milk to bring back the creamy texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a great alternative. They’re a bit juicier and can add more flavor, so feel free to swap them out if you prefer.

Can I make this dish ahead of time?

Definitely. You can cook the chicken and macaroni separately and store them in the fridge for a day or two. When ready to serve, just reheat and coat the chicken in the glaze.

What can I use instead of Dijon mustard?

If I don’t have Dijon mustard on hand, yellow mustard works as a substitute, though it’ll have a slightly different flavor profile. You can also try whole grain mustard for a more robust taste.

How can I make the macaroni and cheese spicier?

If I want to add more heat to the macaroni and cheese, I add a pinch of cayenne pepper or a dash of hot sauce when making the cheese sauce. It pairs wonderfully with the spicy chicken.

Can I freeze this meal?

Yes, you can freeze both the chicken and macaroni. For best results, I freeze them separately. When ready to enjoy, defrost in the fridge overnight and reheat as mentioned earlier.

Conclusion

Sweet and spicy honey pepper chicken with creamy macaroni and cheese is a perfect blend of bold and comforting flavors. The crispy, flavorful chicken paired with rich, creamy mac and cheese makes for an unforgettable meal that’s easy to make and sure to impress. I love how versatile it is and how it satisfies my cravings for something hearty and flavorful.

Recipe:

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

This sweet and spicy honey pepper chicken paired with creamy macaroni and cheese is the ultimate comfort food. The combination of tender, juicy chicken coated in a delicious glaze and the rich, creamy macaroni is truly irresistible.

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side or until golden brown and cooked through. Remove the chicken and set it aside.
In the same skillet, combine honey, soy sauce, apple cider vinegar, crushed red pepper flakes, black pepper, Dijon mustard, and garlic. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Return the chicken to the skillet, turning it to coat in the glaze. Let it cook for another 2-3 minutes, then remove from heat.
For the macaroni and cheese: In a medium saucepan, bring salted water to a boil and cook the elbow macaroni according to package directions. Drain and set aside.
In the same saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute, then gradually add the milk, stirring constantly to avoid lumps.
Once the mixture thickens, stir in the cheddar cheese and cook until melted and smooth. Season with salt and pepper to taste.
Add the cooked macaroni to the cheese sauce and stir to combine.
Serve the honey pepper chicken on a plate with a generous portion of creamy macaroni and cheese. Garnish with chopped parsley.