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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 combines heat and sweetness into a comforting dish that's perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet and Spicy Honey Pepper Chicken
  • 4 pieces boneless skinless chicken breasts can swap for thighs for a juicier bite
  • 2 tablespoons olive oil essential for sautéing
  • 1 teaspoon ground black pepper increase for extra kick
  • 1 teaspoon smoked paprika provides a smoky flavor
  • 1 teaspoon garlic powder or fresh garlic for bolder flavor
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt season to taste
  • 0.5 cup honey key sweetener
  • 2 tablespoons apple cider vinegar balances sweetness
  • 2 tablespoons soy sauce adds umami depth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter enriches sauce
Mac and Cheese
  • 2 cups elbow macaroni holds cheese sauce well
  • 2 cups whole milk or 2% milk or heavy cream
  • 1 cup shredded cheddar cheese or different cheese varieties
  • 1 cup shredded mozzarella cheese or any melting cheese
  • 0.5 teaspoon ground mustard boosts flavor
  • 2 tablespoons flour thickens cheese sauce

Equipment

  • large skillet
  • pot
  • Separate Saucepan
  • colander

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Season 4 boneless skinless chicken breasts with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
  3. Cook the seasoned chicken breasts for 6-7 minutes on each side until golden brown and cooked through.
  4. Remove chicken from the skillet and combine 1/2 cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce, and 1 tablespoon Dijon mustard in the same skillet. Simmer for 5 minutes.
  5. Return chicken to the skillet, coat with the glaze, and simmer for an additional 5 minutes.
  6. Bring a large pot of salted water to a boil and cook 2 cups of elbow macaroni for 6-8 minutes. Drain.
  7. In a separate saucepan, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and gradually add 2 cups of whole milk, whisking until thickened.
  8. Add 1 cup each of shredded cheddar and mozzarella cheese, along with a pinch of ground mustard, mixing until melted.
  9. Combine the cooked macaroni with the cheese sauce and serve alongside the glazed chicken.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 70gProtein: 38gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 950mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 600IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

Let the chicken rest after cooking to retain moisture. Adjust cayenne pepper according to preference. Continuously whisk the cheese sauce to avoid lumps.

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