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Spicy Honey Pepper Chicken with Creamy Mac and Cheese

Spicy Honey Pepper Chicken with Creamy Mac and Cheese Bliss

Experience the delightful blend of Spicy Honey Pepper Chicken with Creamy Mac and Cheese, a quick and satisfying dish that dazzles your taste buds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts or thighs for a juicier option
  • 1 tablespoon Olive oil for sautéing
  • 1 teaspoon Ground black pepper
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Cayenne pepper adjust to taste
  • 1 teaspoon Salt
  • 1/2 cup Honey provides a sticky glaze
  • 2 tablespoons Apple cider vinegar
  • 2 tablespoons Soy sauce
  • 1 tablespoon Dijon mustard
For the Mac and Cheese
  • 4 tablespoons Butter for cheese sauce
  • 2 cups Elbow macaroni
  • 2 cups Whole milk or 2%/heavy cream
  • 1 cup Shredded cheddar cheese
  • 1 cup Shredded mozzarella cheese
  • 1 teaspoon Ground mustard
  • 2 tablespoons Flour for thickening

Equipment

  • Large skillet
  • saucepan
  • pot

Method
 

Cooking Instructions
  1. Heat a tablespoon of olive oil in a large skillet over medium heat for about 2 minutes.
  2. Season the chicken breasts with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
  3. Sauté the seasoned chicken in the hot skillet for 6-7 minutes on each side until golden brown.
  4. In the same skillet, combine honey, apple cider vinegar, soy sauce, and Dijon mustard, and bring to a gentle simmer.
  5. Coat each piece of chicken in the glaze and let simmer for an additional 5 minutes.
  6. In a pot, bring salted water to a boil and cook the elbow macaroni according to package instructions, about 7-8 minutes.
  7. In a separate saucepan, melt butter, whisk in flour to create a roux, and gradually add milk while whisking.
  8. Stir in cheddar and mozzarella cheese until melted, then incorporate the cooked macaroni.
  9. Serve the honey pepper chicken alongside the creamy mac and cheese.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 35gProtein: 42gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 135mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4 days. Reheat gently on the stove to maintain creamy texture.

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