Description
This Sweet and Spicy Honey Pepper Chicken recipe features tender chicken breasts coated in a flavorful honey-soy glaze with a kick of black and cayenne pepper, served atop creamy, cheesy macaroni. It’s a delightful combination of sweet, spicy, and savory flavors perfect for a comforting family meal.
Ingredients
Scale
For the Honey Pepper Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
For the Creamy Macaroni Cheese
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the Honey Pepper Chicken: Season the chicken breasts evenly with salt and pepper to enhance their flavor before cooking.
- Cook the Chicken: Heat olive oil in a skillet over medium heat and cook the chicken breasts for about 6 to 7 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Make the Honey Pepper Sauce: In the same skillet, combine honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Stir the mixture well.
- Simmer the Sauce: Heat the sauce over medium heat and let it simmer for 2 to 3 minutes until it thickens slightly, stirring occasionally to prevent burning.
- Coat the Chicken: Slice the cooked chicken breasts into strips, return them to the skillet with the simmered sauce, and toss to coat the chicken evenly with the flavorful glaze. Set aside the coated chicken.
- Cook the Macaroni: Prepare the macaroni pasta according to the package instructions. Once cooked, drain well and set aside.
- Make the Cheese Sauce: In a separate pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
- Add Milk and Thicken: Gradually whisk in the milk to avoid lumps. Continue cooking and stirring constantly for 2 to 3 minutes until the sauce thickens to a creamy consistency.
- Add Cheese: Remove the pot from heat and stir in the shredded cheddar and mozzarella cheeses until melted completely and the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Mix the cooked macaroni with the cheese sauce until the pasta is fully coated with the creamy cheese mixture.
- Serve: Plate the creamy macaroni cheese and top with the honey pepper chicken strips. Garnish with chopped parsley for a fresh, colorful finish.
Notes
- For extra heat, increase the cayenne pepper slightly or add crushed red pepper flakes.
- Use freshly ground black pepper for a more intense flavor.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) before serving.
- You can substitute macaroni pasta with elbow or shells if preferred.
- Leftover honey pepper chicken pairs well as a sandwich filling the next day.
- Adjust seasoning in cheese sauce to your taste preference, adding mustard powder for a sharper flavor if desired.
