Sweet Spicy Honey Pepper Chicken

The sweet and spicy honey pepper chicken with creamy macaroni cheese is a crowd-pleaser that combines bold flavors and comforting textures in one cozy meal. This is the kind of dinner that turns ordinary nights into something worth celebrating with both savory and sweet notes that everyone at my table devours

I whipped this up on a whim for a family movie night and now it is a top request any time friends visit

Ingredients

• Boneless skinless chicken breasts: juicy and lean look for even thickness for quick cooking
• Salt and pepper: core seasonings to build a base of savory flavor
• Olive oil: great for searing get high quality extra virgin if possible
• Honey: brings natural sweetness opt for local honey when available
• Soy sauce: adds umami depth low sodium works well
• Apple cider vinegar: brightens all the flavors choose unfiltered for extra tang
• Ground black pepper: for bite use freshly cracked for best aroma
• Garlic powder: earthy flavor convenient and consistent
• Onion powder: subtle savoriness rounds out the sauce
• Ground cayenne pepper: adds a kick adjust to your preference
• Macaroni pasta: classic shape for cheese sauce holds up well when tossed
• Butter: rich and creamy for a smooth base get real dairy butter for flavor
• All-purpose flour: thickens sauce try to avoid bleached flour
• Milk: makes the cheese sauce silky go for whole milk for more luxurious texture
• Shredded sharp cheddar cheese: classic bold cheese for mac and cheese pre-shredded saves time but fresh is best
• Shredded mozzarella cheese: for a gooey stretchy finish whole milk mozzarella melts beautifully
• Chopped parsley: brings a hit of freshness and color use flat-leaf for brighter flavor

Step-by-Step Instructions

Season the Chicken:

Pat both chicken breasts dry with paper towels and generously sprinkle both sides with salt and pepper so the sear locks in flavor right from the start

Sear the Chicken:

Heat olive oil in a large skillet on medium setting and add chicken once shimmering Leave undisturbed for six to seven minutes so the bottom crisps and turns golden then flip and cook an additional six minutes until the inside is no longer pink

Prepare the Honey Pepper Sauce:

Turn heat to low and pour honey soy sauce apple cider vinegar ground black pepper garlic powder onion powder and cayenne into the same skillet where chicken cooked Simmer mixture briskly for about two to three minutes stirring constantly as the honey bubbles and thickens

Slice and Sauce the Chicken:

Slice the cooked chicken into even strips then return all the pieces to the pan Toss thoroughly in the sticky darkened honey pepper sauce making sure each bite is coated and glistening

Cook the Macaroni:

Boil water in a large pot with a generous pinch of salt Drop in macaroni and cook following packet instructions then drain and keep warm

Make the Cheese Sauce:

In another pot melt butter over a gentle medium heat Whisk in flour and cook for one full minute to remove raw flavor Slowly add milk whisking until completely smooth Raise the heat a notch while you stir constantly for about three minutes until you feel the sauce thicken enough to coat the back of a spoon

Finish with Cheese:

Off the heat add all shredded cheddar and mozzarella straight into the sauce Stir until fully melted and glossy Taste and add a final pinch of salt and pepper if needed

Combine Macaroni and Cheese Sauce:

Tumble the hot drained macaroni into your cheese pot and fold gently so every noodle is enveloped in creamy cheese

Plate and Garnish:

Spoon a bed of cheesy macaroni onto each plate arrange saucy chicken strips on top and shower with chopped parsley for a fresh finish before serving

Save

My favorite ingredient is definitely the honey because it gives the dish its glossy finish and brings everyone to the table quickly Once I made this for my niece’s birthday dinner and there was not a single piece left on anyone’s plate everyone just wanted more

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days For best results keep chicken and macaroni separate and combine when reheating to maintain the distinct creamy and saucy textures

Ingredient Substitutions

No chicken breast available Swap in chicken thighs or even tofu for a vegetarian version Out of cheddar cheese Try Monterey Jack or Gouda Just remember to use cheeses that melt well

Serving Suggestions

This main course pairs well with garlicky broccoli crisp green beans or a light citrus salad For a more decadent meal serve with homemade garlic bread to soak up the extra sauce

Frequently Asked Questions About Recipes

→ How do I keep the chicken juicy?

Cook the chicken breasts until just done, and let them rest before slicing. Avoid overcooking to lock in moisture.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and offer extra juiciness. Adjust cooking time as needed for thicker cuts.

→ What can I substitute for apple cider vinegar?

White vinegar or rice vinegar are good alternatives. These will provide similar tang without overpowering the flavor.

→ How can I make the macaroni cheese creamier?

Use whole milk and extra shredded cheese. Stir until fully melted for a smooth, luscious sauce.

→ Is it possible to make this dish less spicy?

To reduce heat, use less cayenne pepper and black pepper in the sauce. Adjust to taste for preferred spice level.

→ Can I prepare any parts ahead of time?

The macaroni pasta and sauce can be made in advance, then reheated on the stove before serving. Add the chicken just before serving for best texture.