Go Back
–+ servings
Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese

Sweet and Spicy Honey Pepper Chicken with Creamy Mac Bliss

Experience the delightful balance of sweet and spicy with this Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Substitute with boneless, skinless chicken thighs for extra juiciness.
  • 2 tablespoons Olive Oil No substitution needed, but other oils can work.
  • 1 teaspoon Ground Black Pepper Adjust amount based on spice preference.
  • 1 teaspoon Smoked Paprika Can use regular paprika if not available.
  • 1 teaspoon Garlic Powder Fresh garlic can be used, adjusting the amount according to taste.
  • 1 teaspoon Onion Powder Shallots can be used as a substitute.
  • 0.5 teaspoon Cayenne Pepper Omit for a milder option.
  • 1 teaspoon Salt Essential for seasoning; adjust as needed.
  • 1/3 cup Honey Maple syrup can be used for a different flavor.
  • 2 tablespoons Apple Cider Vinegar Lemon juice may be substituted.
  • 2 tablespoons Soy Sauce Coconut aminos can be used for a gluten-free alternative.
  • 1 tablespoon Dijon Mustard Yellow mustard is a good substitute if needed.
For the Mac and Cheese
  • 4 tablespoons Butter Can replace with non-dairy alternatives like margarine.
  • 1 cup Elbow Macaroni Any small pasta can be used if preferred.
  • 2 cups Whole Milk Can substitute with 2% or heavy cream for richer flavor.
  • 1 cup Shredded Cheddar Cheese Other cheeses like Gouda or Monterey Jack can work.
  • 1 cup Shredded Mozzarella Cheese Can use only cheddar for a simpler cheese sauce.
  • 1 teaspoon Ground Mustard Omit if not available; adjust seasoning to taste.
  • 1/4 cup Flour Cornstarch can be used as a gluten-free alternative.
  • 0.5 teaspoon Black Pepper Adjust to taste.

Equipment

  • Skillet
  • Saucepan
  • Pot
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Cooking Instructions
  1. Heat the skillet by adding 2 tablespoons of olive oil over medium heat until shimmering.
  2. Season both sides of the chicken breasts with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
  3. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Let it rest.
  4. Combine honey, apple cider vinegar, soy sauce, and Dijon mustard in the same skillet and simmer for 5 minutes to thicken.
  5. Glaze the rested chicken in the skillet for an additional 5 minutes on low heat.
  6. Bring salted water to a boil, cook elbow macaroni for 7-8 minutes until al dente, then drain.
  7. Melt butter in a saucepan, whisk in flour to create a roux, cooking for 1-2 minutes.
  8. Slowly whisk in the whole milk, cooking until thickened for about 4-5 minutes.
  9. Reduce heat and add shredded cheddar and mozzarella cheese, stirring until melted and smooth.
  10. Fold the cooked elbow macaroni into the cheese sauce until coated.
  11. Serve the glazed chicken next to a scoop of creamy mac and cheese on a plate.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 250mgIron: 3mg

Notes

Allow the chicken to rest after cooking to lock in moisture for a juicy experience.

Tried this recipe?

Let us know how it was!