Description
This Sweet and Spicy Honey Pepper Chicken is coated in a bold honey glaze with black pepper and cayenne, then served over ultra-creamy homemade mac and cheese. The perfect balance of heat, sweetness, and comfort food goodness.
Ingredients
- For the Chicken:
- 4 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
- 2 tablespoons butter
- For the Creamy Mac and Cheese:
- 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
Instructions
- Season chicken breasts with black pepper, smoked paprika, garlic powder, onion powder, cayenne, and salt.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, add butter, honey, apple cider vinegar, soy sauce, and Dijon mustard. Simmer until slightly thickened.
- Return chicken to the pan and coat with the honey pepper sauce. Keep warm.
- Cook elbow macaroni according to package instructions and drain.
- In a saucepan, whisk milk, flour, salt, pepper, garlic powder, and ground mustard over medium heat until thickened.
- Stir in cheddar and mozzarella until smooth, then add cooked macaroni.
- Serve honey pepper chicken over creamy mac and cheese.
Notes
- Adjust cayenne pepper to control spice level.
- Use chicken thighs for extra juiciness.
- Add a splash of pasta water to mac and cheese if needed for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: American