Why make this recipe
Honey Pepper Chicken with creamy mac and cheese is a delightful and easy dish to prepare. The combination of sweet honey and spicy pepper gives the chicken a unique flavor that everyone will love. Paired with creamy macaroni and cheese, this meal is perfect for a cozy family dinner. It’s quick to make, satisfying, and sure to impress.
How to make Honey Pepper Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup (85g) honey
- 1 1/2 teaspoons freshly cracked black pepper
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons butter
- 2 cups (200g) elbow macaroni
- 2 cups shredded cheddar cheese (200g)
- 1 1/2 cups (360ml) whole milk
- 2 tablespoons flour
- Salt to taste
- Optional: 1/4 teaspoon red chili flakes
Directions:
- Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and about 1 teaspoon freshly cracked black pepper.
- Heat 1 tablespoon butter in a skillet over medium heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken and let it rest.
- Lower the heat to medium-low. In the same skillet, cook the minced garlic for 30 seconds until fragrant. Then, add honey, soy sauce, remaining 1/2 teaspoon black pepper, and red chili flakes if using. Let it simmer for 2-3 minutes until the sauce thickens and becomes sticky.
- Return the chicken to the skillet and spoon the sauce over both sides. Let it bubble for 1 minute so the chicken can soak up the flavor.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 8-9 minutes until al dente. Drain and set aside.
- In a saucepan, melt 1 tablespoon of butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in the milk and cook for 3-5 minutes until the sauce thickens.
- Remove the sauce from heat and stir in the shredded cheddar cheese until it is melted and smooth. Season with salt. Toss the cooked pasta in the cheese sauce until fully coated.
- To serve, plate the mac and cheese, slice the honey pepper chicken, drizzle the leftover sauce over the top, and garnish with extra black pepper or fresh herbs if desired.
How to serve Honey Pepper Chicken
Serve the honey pepper chicken alongside a generous portion of creamy mac and cheese. You can add a simple salad or steamed vegetables for a complete meal. The sweet and spicy flavors of the chicken go well with the rich and cheesy pasta, making every bite enjoyable.
How to store Honey Pepper Chicken
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until hot before serving again. The macaroni and cheese may thicken in the fridge; you can add a splash of milk when reheating to loosen it up.
Tips to make Honey Pepper Chicken
- For more flavor, marinate the chicken in the honey and soy sauce mixture for 30 minutes before cooking.
- Adjust the amount of black pepper based on your spice preference.
- Make sure to cook the chicken thoroughly to the required temperature of 165°F (75°C) for safety.
Variation
You can add different spices or herbs to the chicken for extra flavor. Try adding smoked paprika or garlic powder. For the macaroni and cheese, you could mix in some cooked bacon or fresh broccoli for added texture and taste.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe too. They might take a little longer to cook, so ensure they reach the right internal temperature.
Can I make macaroni and cheese without flour?
You can make a cheese sauce using cornstarch instead of flour to thicken the sauce if you prefer a gluten-free option.
Can I freeze the leftovers?
Yes, you can freeze the leftover chicken and macaroni and cheese. Store them in airtight containers and consume within 2-3 months for the best quality.
Honey Pepper Chicken with Creamy Mac and Cheese
Ingredients
Method
- Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and about 1 teaspoon freshly cracked black pepper.
- Heat 1 tablespoon butter in a skillet over medium heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken and let it rest.
- Lower the heat to medium-low. In the same skillet, cook the minced garlic for 30 seconds until fragrant.
- Add honey, soy sauce, remaining 1/2 teaspoon black pepper, and red chili flakes if using. Let it simmer for 2-3 minutes until the sauce thickens and becomes sticky.
- Return the chicken to the skillet and spoon the sauce over both sides. Let it bubble for 1 minute so the chicken can soak up the flavor.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 8-9 minutes until al dente. Drain and set aside.
- In a saucepan, melt 1 tablespoon of butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Slowly whisk in the milk and cook for 3-5 minutes until the sauce thickens.
- Remove the sauce from heat and stir in the shredded cheddar cheese until it is melted and smooth. Season with salt.
- Toss the cooked pasta in the cheese sauce until fully coated.
- To serve, plate the mac and cheese, slice the honey pepper chicken, drizzle the leftover sauce over the top, and garnish with extra black pepper or fresh herbs if desired.