High protein honey garlic butter chicken with mac and cheese is the kind of dinner that earns a permanent spot on your weekly menu after just one try. You get tender, golden chicken glazed in a sweet and savory honey garlic sauce, served right over creamy homemade mac and cheese made from scratch. I made this on a random Wednesday night and my kids asked me to add it to the permanent dinner list before they even finished their plates.
This recipe works because it takes two things people already love and makes them better together. The honey garlic glaze is slightly sticky and rich with real garlic flavor, and the homemade cheddar sauce is smooth, sharp, and satisfying in all the right ways. High protein honey garlic butter chicken with mac and cheese comes in around 60 grams of protein per serving, so everyone at the table stays full without any post-dinner slump. Trust me on this one!
Table of Contents
Ingredients for High Protein Honey Garlic Butter Chicken with Mac and Cheese
This recipe comes together with pantry staples, but a few choices carry a lot of weight in the final result. I always shred my own sharp cheddar from a block because the coating on pre-shredded cheese prevents it from melting smoothly into the sauce.
- 1.5 lbs chicken breast (skinless and boneless, pounded to even thickness before cooking)
- 3 tablespoons honey
- 4 cloves garlic (minced fresh) – I recommend fresh over jarred for a cleaner, brighter flavor in the glaze
- 4 tablespoons butter (divided, 2 tablespoons for the glaze and 2 tablespoons for the cheese sauce)
- 12 oz elbow macaroni
- 2 cups sharp cheddar cheese (freshly shredded from a block) – In my experience freshly shredded melts far smoother than bagged
- 1.5 cups whole milk (plus a splash more if needed to loosen the sauce)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or chives (chopped, for garnish)
- 1 tablespoon salt (for the pasta water)
- Black pepper (to taste)
- 2 tablespoons all-purpose flour
Step-by-Step Instructions
I recommend pounding the chicken to an even thickness before you start. It takes two minutes and prevents the thinner edges from overcooking while the center finishes.
Step 1: Season the chicken breasts generously on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 to 5 minutes per side until deeply golden brown and the internal temperature reaches 165 degrees F on a meat thermometer. Remove from the skillet and tent loosely with foil to rest for at least 3 to 5 minutes before slicing.
Step 2: While the chicken rests, start the pasta. Bring a large pot of salted water to a boil. Add elbow macaroni and cook to al dente, about 7 to 8 minutes. Drain and set aside. Starting the pasta during this window keeps everything finishing at the same time.
Step 3: In the same skillet used for the chicken, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and cook for about 1 minute, stirring constantly. Do not let the garlic brown or it will turn bitter. Stir in the honey and a small pinch of salt. Simmer for 2 to 3 minutes until the glaze thickens slightly and turns glossy. Return the chicken to the pan and spoon the glaze over each piece.
Step 4: In a separate medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells faintly nutty. Slowly pour in the whole milk while whisking to keep the sauce smooth. Continue whisking for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 5: Remove the saucepan from heat completely before adding cheese. Stir in the freshly shredded cheddar until fully melted and silky. If the sauce looks too thick, stir in a splash of warm milk to loosen. Toss the drained macaroni into the cheese sauce until every piece is coated.
Step 6: Plate the mac and cheese as the base, slice the glazed chicken and arrange on top, then drizzle any remaining honey garlic sauce from the pan over everything. Finish with fresh parsley or chives and serve immediately while the cheese sauce is still creamy.
Best Sides to Serve with Honey Garlic Butter Chicken and Mac and Cheese
This dish is rich and filling, so the best pairings bring freshness, crunch, or lightness to keep the plate balanced.
Garlic Butter Chicken Broccoli: If you want to stretch this into a bigger family meal, this garlic butter broccoli dish pairs naturally with the honey garlic flavors already in the main recipe and adds a satisfying green element to the plate.
Broccoli and Mushroom Stir Fry: A quick veggie stir fry with earthy mushrooms and tender broccoli adds texture contrast and nutritional balance that cuts right through the richness of the cheese sauce.
Easy Chicken Breast and Green Beans: Steamed or roasted green beans with a squeeze of lemon are a clean, light option that gives the plate a fresh element without competing with the bold honey garlic glaze.
Garlic Roasted Vegetables: A sheet pan of caramelized roasted vegetables is an effortless side that complements the garlic notes in the chicken glaze and adds color and fiber to the overall meal.
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Simple Mac and Cheese: If you are feeding a crowd with big mac and cheese fans and want to serve extra on the side, this simple version is a crowd-pleasing companion that kids always go back for seconds of.
Easy Garlic Bread with Sliced Bread: Warm garlic bread is the move for scooping up any leftover honey garlic butter sauce from the pan. My family treats this pairing as completely non-negotiable.
How to Store and Reheat Honey Garlic Butter Chicken and Mac and Cheese
Store leftovers in airtight containers in the refrigerator for up to 3 days. I recommend keeping the sliced chicken and the mac and cheese in separate containers so each component reheats at its best without one drying out the other.
To reheat the chicken, warm it in a skillet over medium heat with a small splash of water and cover loosely for 2 to 3 minutes. For the mac and cheese, stir in a splash of milk before microwaving in 30-second intervals, stirring between each one, until the sauce is creamy again.
Pro tip: this recipe holds up really well for meal prep. Make a full batch on Sunday and you have satisfying, high-protein lunches and dinners ready for the first half of the week with almost zero extra effort during busy days.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes. Boneless skinless chicken thighs work well and stay very juicy in the honey garlic glaze. Cook to the same internal temperature of 165 degrees F. They may need an extra minute or two per side depending on thickness.
Why does my cheese sauce turn out grainy?
This almost always happens when the cheese is added while the pan is still on heat, or when pre-shredded cheese is used. Always remove the saucepan from the burner completely before stirring in the cheese, and use freshly shredded cheddar for the smoothest results.
Can I make the mac and cheese ahead of time?
Yes. Cook the pasta and make the cheese sauce separately, then combine just before serving. If making ahead, keep the sauce slightly thinner than you want the final result since it thickens as it cools and firms up in the refrigerator.
Conclusion
High protein honey garlic butter chicken with mac and cheese proves that comfort food and high protein eating are not mutually exclusive. Simple ingredients, straightforward steps, and a result that genuinely impresses every time. Give it a try this week and see why this one keeps getting requested at our table.
High Protein Honey Garlic Butter Chicken with Mac and Cheese
Ingredients
Equipment
Method
- Season chicken breasts generously on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 to 5 minutes per side until deeply golden brown and internal temperature reaches 165 degrees F. Remove from skillet and tent loosely with foil. Rest for 3 to 5 minutes before slicing.
- While the chicken rests, bring a large pot of salted water to a boil. Add elbow macaroni and cook to al dente, about 7 to 8 minutes. Drain and set aside.
- In the same skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and cook for 1 minute, stirring constantly. Do not let the garlic brown. Stir in honey and a small pinch of salt. Simmer for 2 to 3 minutes until the glaze is slightly thickened and glossy. Return chicken to the pan and spoon the glaze over each piece.
- In a separate medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute until it smells faintly nutty. Slowly pour in the whole milk while whisking constantly. Continue whisking for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from heat completely. Stir in the freshly shredded cheddar until fully melted and smooth. Add a splash of warm milk if the sauce is too thick. Toss the drained macaroni into the cheese sauce until fully coated.
- Plate the mac and cheese as the base. Slice the glazed chicken and arrange on top. Drizzle any remaining honey garlic sauce from the pan over everything. Garnish with fresh parsley or chives and serve immediately.
