Honey Pepper Chicken with Mac & Cheese
This Honey Pepper Chicken with Mac & Cheese is a deliciously sweet and peppery chicken paired with creamy, cheesy macaroni—comfort food perfection for any night.
Equipment
- Large Skillet or Frying Pan
- Medium Saucepan
- Pot
- Mixing spoon or whisk
- Measuring cups and spoons
- Serving plates
Ingredients
- 4 chicken breasts skinless and boneless
- 1/4 cup honey provides a natural sweetness and glaze
- 1 tablespoon black pepper fresh cracked
- 1 tablespoon olive oil for searing the chicken
- 1 cup elbow macaroni classic pasta shape
- 2 cups shredded cheddar cheese sharp cheddar
- 2 cups milk whole milk recommended
- 2 tablespoons butter for roux
- 2 tablespoons all-purpose flour thickens the sauce
- 1/2 teaspoon garlic powder adds depth and savory notes
- 1/2 teaspoon onion powder balances the garlic with subtle sweetness
- salt to taste
Instructions
Step 1: Prep and Season the Chicken
- Pat chicken breasts dry with paper towels. In a small bowl, combine honey and black pepper to create a sticky glaze. Drizzle olive oil over chicken, rub evenly, season lightly with salt, then brush honey pepper mixture generously over each breast. Set aside.
Step 2: Cook the Macaroni
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain pasta and set aside, reserving a small cup of pasta water if needed.
Step 3: Cook the Chicken
- Heat a large skillet over medium heat. Cook chicken breasts 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden and caramelized. Remove from heat and let rest before slicing.
Step 4: Make the Cheese Sauce
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute to form roux. Gradually pour in milk while whisking to avoid lumps. Simmer until thickened, about 3-5 minutes. Stir in garlic powder, onion powder, and salt. Remove from heat and mix in shredded cheddar cheese until smooth.
Step 5: Combine Macaroni and Cheese Sauce
- Add cooked macaroni to cheese sauce and stir to coat. If sauce is too thick, add reserved pasta water to loosen.
Step 6: Plate and Serve
- Spoon creamy mac and cheese onto plates. Top with sliced honey pepper chicken breasts. Drizzle extra glaze from pan over chicken. Serve immediately and enjoy!
Notes
- Do not overcook chicken to keep it juicy; rest before slicing.
- Whisk constantly when adding milk to roux to prevent lumps in cheese sauce.
- If mac and cheese is too thick, loosen with reserved pasta water or a splash of milk.
- Use medium heat when cooking chicken to avoid burning honey glaze.
- Try swapping chicken breasts for thighs or mixing cheeses for variety.