There’s nothing more comforting than a dish that combines sweet and savory flavors. Honey Pepper Chicken paired with creamy macaroni and cheese delivers that perfect blend. This meal is great for family dinners, get-togethers, or when you just want to indulge in some delicious comfort food. Both parts of the dish are easy to prepare, and together they create a delightful, balanced meal. In this guide, we’ll explore every step of the recipe and cover some frequently asked questions about cooking and serving this delicious dish.
Ingredients
For the Honey Pepper Chicken:
- 4 boneless chicken breasts
- 1/2 cup honey
- 2 tbsp soy sauce
- 1 tbsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
For the Creamy Macaroni Cheese:
- 2 cups elbow macaroni (cooked and drained)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and pepper (to taste)
Directions and Preparation Method
1. Preparing the Honey Pepper Chicken:
Step 1:
In a bowl, combine the honey, soy sauce, black pepper, and garlic powder. This mixture will form the glaze for your chicken, adding a sweet and peppery flavor.
Step 2:
Heat olive oil and butter in a large skillet over medium heat. The combination of olive oil and butter prevents the butter from burning while providing a rich, flavorful base for searing the chicken.
Step 3:
Place the chicken breasts in the skillet and cook for 5-7 minutes per side. You’re looking for a golden-brown color on the outside and making sure the chicken is cooked through (internal temperature of 165°F).
Step 4:
Pour the honey-pepper mixture over the chicken in the skillet. Allow the glaze to coat the chicken while it cooks for another 2-3 minutes. The sauce will slightly caramelize, creating a sticky and flavorful coating. Once the chicken is glazed, remove it from heat and set it aside to rest.
2. Preparing the Creamy Macaroni Cheese:
Step 1:
In a medium saucepan, melt 2 tbsp butter over medium heat. Once melted, stir in the 2 tbsp flour to create a roux. Cook this mixture for about 1 minute, which helps get rid of the raw flour taste and adds thickness to the cheese sauce.
Step 2:
Slowly whisk in the 2 cups of milk, making sure to continuously stir to avoid lumps. Cook this for a few minutes until the sauce starts to thicken slightly.
Step 3:
Gradually add in the 2 cups of shredded cheddar cheese, stirring until it’s fully melted and the sauce is smooth and creamy. Season the cheese sauce with salt and pepper to taste.
Step 4:
Once the sauce is ready, stir in the cooked and drained elbow macaroni until well combined. The result is a creamy, rich mac and cheese that pairs perfectly with the Honey Pepper Chicken.
Cooking Tips and Variations
- Choosing the Chicken: Boneless, skinless chicken breasts are recommended because they cook evenly and quickly in this recipe. However, you can also use chicken thighs for a juicier result. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.
- Honey Variations: If you’re out of honey or want to change up the flavor, you can substitute it with maple syrup or agave nectar. Each will bring a slightly different sweetness but still complement the black pepper and soy sauce perfectly.
- Cheese Options for Macaroni: While cheddar is a classic choice, feel free to experiment with different cheeses. Gouda, mozzarella, or a sharp white cheddar can add unique flavors. Just be sure to choose a cheese that melts well to keep that creamy texture.
- Add Vegetables: For added nutrition, consider stirring in some steamed broccoli or peas into the mac and cheese. Alternatively, you could sauté some bell peppers and onions to serve alongside the chicken.
- Glaze Tips: If you prefer a thicker glaze, reduce the honey-pepper mixture in the pan for a few extra minutes until it reaches your desired consistency before pouring it over the chicken.
Frequently Asked Questions
1. Can I use other cuts of chicken for this recipe?
Yes! You can use chicken thighs or even drumsticks for this recipe. Just be mindful of the cooking times, as bone-in cuts may take longer. Ensure that the internal temperature reaches 165°F for safe consumption.
2. Can I make this recipe in advance?
Yes, both the Honey Pepper Chicken and the mac and cheese can be made in advance. Store them separately in airtight containers in the fridge. Reheat the chicken in a skillet with a little extra glaze to keep it from drying out. For the mac and cheese, reheat it in a saucepan with a splash of milk to revive its creaminess.
3. How can I make the macaroni cheese even creamier?
If you prefer an ultra-creamy mac and cheese, consider adding a bit of cream cheese or heavy cream to the sauce. You can also add a handful of mozzarella for a more stretchy, gooey consistency.
4. Can I use gluten-free pasta?
Absolutely! Simply swap out the regular elbow macaroni for a gluten-free variety. Be sure to check that your flour and other ingredients are also gluten-free if you have a gluten sensitivity or allergy.
5. How long does this meal stay fresh?
The Honey Pepper Chicken can be stored in the fridge for up to 3 days, while the mac and cheese is best eaten within 2 days for the freshest taste. If reheating, make sure to heat them thoroughly before serving.
Conclusion
Honey Pepper Chicken with Creamy Macaroni Cheese is a fantastic recipe that combines the sweet and savory flavors of the glazed chicken with the comforting richness of mac and cheese. It’s perfect for a quick weeknight dinner or a weekend meal that feels indulgent without being too complicated. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress.