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Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese
Alyssa

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is a flavorful dish combining tender chicken glazed in a sweet and spicy sauce with rich, creamy macaroni cheese.
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Ingredients Method

Ingredients
  

  • Chicken Breast: 4 boneless skinless chicken breasts (about 1.5-2 pounds) - provides a lean source of protein, ensuring a tender bite when cooked correctly.
  • Honey: ½ cup - the star ingredient that lends sweetness and moisture balancing the spiciness of the pepper.
  • Black Pepper: 2 teaspoons - adds a gentle kick and aromatic flavor that complements the sweetness of honey.
  • Garlic: 3 cloves minced - infuses the dish with a savory depth, enhancing the overall taste experience.
  • Soy Sauce: ¼ cup - brings umami flavor integrating seamlessly with honey for a rich glaze.
  • Lemon Juice: 2 tablespoons - brightens the flavors adding a refreshing note that contrasts with the other ingredients.
  • Butter: 2 tablespoons - for cooking the chicken and adding richness to the sauce.
For the Macaroni Cheese:
  • Elbow Macaroni: 2 cups - serves as the base of the dish providing a satisfying and sturdy texture.
  • Cheddar Cheese: 2 cups shredded - delivers a sharp, tangy flavor that is indispensable in macaroni cheese.
  • Milk: 2 cups - creates the creamy sauce necessary for a luscious macaroni cheese.
  • Flour: ¼ cup - helps thicken the cheese sauce giving it that classic creamy texture.
  • Mustard Powder: 1 teaspoon - adds a subtle piquancy and enhances the cheese's flavor.
  • Salt: to taste - essential for seasoning and balancing the overall flavors.

Method
 

  1. Marinate the Chicken: In a medium bowl, mix ½ cup of honey, ¼ cup of soy sauce, 2 tablespoons of lemon juice, minced garlic, and 2 teaspoons of black pepper. Add the 4 chicken breasts to the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  2. Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Remove the chicken from the marinade, letting the excess drip off, and place them in the skillet. Cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  3. Prepare the Sauce: Once the chicken is cooked, pour the remaining marinade into the skillet. Allow it to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Remove from heat and let the chicken rest.
  4. Cook the Macaroni: While the chicken is resting, bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  5. Make the Cheese Sauce: In the same pot, melt 2 tablespoons of butter over medium heat. Whisk in ¼ cup of flour and cook for 1-2 minutes, then gradually whisk in 2 cups of milk. Continue whisking until the mixture thickens, about 5-7 minutes.
  6. Add the Cheese: Stir in 2 cups of shredded cheddar cheese and 1 teaspoon of mustard powder, mixing until the cheese is fully melted and the sauce is smooth. Season with salt to taste.
  7. Combine: Fold the cooked macaroni into the cheese sauce until fully coated and creamy. Serve alongside the Honey Pepper Chicken, drizzling any extra sauce over the chicken for added flavor.