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–+ servings

Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese

This dish is a scrumptious experience that combines the tender chicken glistening in a sweet and spicy sauce with luscious mac and cheese, making it perfect for cozy nights and family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
For the Mac and Cheese
  • 2 tablespoons butter
  • 2 cups elbow macaroni
  • 4 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Cooking the Chicken
  1. In a large skillet, warm a tablespoon of olive oil over medium heat.
  2. Sprinkle black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt on both sides of the chicken breasts.
  3. Lay the chicken in the skillet and cook for about 6–7 minutes on each side until golden brown.
  4. Once the chicken is done, set it aside. In the same skillet, combine honey, apple cider vinegar, soy sauce, and Dijon mustard.
  5. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes.
  6. Return the chicken to the skillet and coat it in the sauce, letting it simmer for another 5 minutes, flipping it occasionally.
Making the Mac and Cheese
  1. While the chicken is bathing in the sauce, bring a large pot of salted water to boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. In a separate saucepan, melt butter over medium heat, whisk in flour for about 1-2 minutes to create a roux.
  3. Gradually pour in the milk, whisking constantly to avoid lumps. Cook until it thickens.
  4. Add in the cheddar and mozzarella cheese until melted and smooth.
  5. Stir in the ground mustard, garlic powder, salt, and pepper into the cheese sauce before folding in the macaroni until evenly coated.
Serving
  1. Serve the sweet and spicy chicken alongside the creamy mac and cheese.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 52gProtein: 36gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 10g

Notes

Feel free to tweak the cheeses for your preference—mix in some pepper jack for a bit of a kick or throw in a handful of Parmesan for depth. Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 2 months.

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