Description
This Sweet and Spicy Honey Pepper Chicken served with creamy macaroni cheese is a comforting and flavorful dish perfect for a satisfying dinner. Tender chicken breasts are pan-cooked and coated in a sweet and spicy honey pepper sauce, accompanied by rich, cheesy macaroni, creating a harmonious blend of savory, sweet, and spicy flavors.
Ingredients
Scale
For the 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
For the 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
- Chopped parsley (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a skillet over medium heat, then add the chicken and cook until golden brown and fully cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Make the Honey Pepper Sauce: In the same skillet, add honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Simmer the mixture over medium heat, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
- Coat the Chicken: Slice the cooked chicken into strips or bite-sized pieces. Toss the chicken pieces in the honey pepper sauce until well coated. Keep warm.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add macaroni pasta and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
- Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Stir in flour and cook for about 1-2 minutes to form a roux. Gradually whisk in milk and continue cooking, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
- Assemble the Dish: Toss the cooked macaroni in the cheese sauce until well coated. Plate the creamy macaroni cheese and top or accompany with the honey pepper chicken. Garnish with chopped parsley and serve warm.
Notes
- You can adjust the cayenne pepper to control the spiciness of the honey pepper sauce.
- Use full-fat milk for a richer cheese sauce, or substitute with a lower-fat option if preferred.
- For a smoother cheese sauce, shred the cheese finely.
- Make sure the chicken is fully cooked through for safety and juiciness.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
