Honey Pepper Chicken with Creamy Mac and Cheese
A delightful blend of sweet and spicy flavors in Honey Pepper Chicken accompanied by creamy mac and cheese.
Ingredients
Main Protein
- 4 pieces boneless, skinless chicken breasts Trim excess fat and pat dry.
Honey Pepper Glaze
- 1/4 cup honey
- 1 1/2 teaspoons freshly cracked black pepper
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
Butter and Seasoning
- 2 tablespoons butter For cooking the chicken.
- to taste salt
Mac and Cheese Ingredients
- 2 cups elbow macaroni Cook according to package instructions until al dente.
- 2 cups shredded cheddar cheese Add to cheese sauce.
- 1 1/2 cups whole milk For creaminess in cheese sauce.
- 2 tablespoons flour To make a roux for the sauce.
Optional Seasoning
- 1/4 teaspoon red chili flakes Sprinkle on top just before serving, for extra heat.
Instructions
Preparation
- Season the chicken breasts with salt and freshly cracked black pepper and let sit for a few minutes.
Making the Glaze
- In a bowl, mix honey, soy sauce, and minced garlic until well combined.
Cooking the Chicken
- Heat the butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through (165°F / 74°C).
Adding the Glaze
- Pour the honey glaze over the chicken in the skillet and cook for an additional 2-3 minutes.
Cooking the Mac and Cheese
- Cook the elbow macaroni according to package instructions, then drain and set aside.
- In the same skillet, add milk and flour, whisking until thickened.
- Stir in shredded cheddar cheese until melted and smooth.
Combining and Serving
- Add the cooked macaroni to the cheese sauce and mix until coated.
- Slice the Honey Pepper Chicken and serve alongside the creamy mac and cheese. Add red chili flakes on top if desired.
Notes
For enhanced flavor, marinate the chicken in the honey glaze for at least 30 minutes before cooking. Serve with crusty bread to soak up the sauce.