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Honey pepper chicken mac and cheese served on a plate with sticky glazed chicken slices over creamy cheddar macaroni

Honey Pepper Chicken Mac and Cheese

Juicy spiced chicken breasts finished in a sticky honey pepper glaze, served alongside the creamiest homemade sharp cheddar mac and cheese. A bold and comforting dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts butterfly if very thick
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper reduce to 1/4 tsp for milder heat
  • 1/2 tsp salt
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp butter for glaze
  • 2 cups elbow macaroni
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese shred fresh for best melt
  • 1 cup shredded mozzarella cheese
  • 2 tbsp butter for mac and cheese
  • 2 tbsp all-purpose flour
  • 1 tsp ground mustard
  • 1 tsp garlic powder for mac and cheese
  • 1/2 tsp salt for mac and cheese
  • 1/2 tsp black pepper for mac and cheese

Equipment

  • 10-12 inch skillet
  • Large pot
  • Large saucepan
  • Whisk
  • Meat thermometer

Method
 

  1. Heat olive oil in a 10 to 12 inch skillet over medium heat. Season both sides of the chicken evenly with black pepper, smoked paprika, garlic powder, onion powder, cayenne, and salt. Press the spices gently into the meat.
  2. Place chicken in the hot skillet and cook for 6 to 7 minutes per side until deep golden brown and the internal temperature reads 165 degrees F on a meat thermometer. Avoid moving the chicken. Remove to a plate and set aside.
  3. In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir and scrape up the browned bits from the bottom. Bring to a simmer over medium heat and cook about 5 minutes until the sauce thickens and coats the back of a spoon.
  4. Return chicken to the skillet and coat thoroughly in the glaze. Simmer for another 5 minutes, flipping occasionally. Meanwhile, bring a large pot of well-salted water to a boil.
  5. Add elbow macaroni and cook for 6 to 7 minutes, stopping one minute before the package al dente time. Drain and set aside.
  6. In a separate large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 to 2 minutes to create a smooth pale roux.
  7. Slowly pour in the whole milk while whisking constantly to prevent lumps. Cook and stir for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
  8. Remove from heat and stir in shredded cheddar and mozzarella until fully melted and smooth. Add ground mustard, garlic powder, salt, and black pepper. Fold in the drained macaroni until every piece is coated. Slice the glazed chicken and serve immediately on top of or alongside the creamy mac and cheese.

Notes

Store chicken and mac and cheese separately in airtight containers for up to 3 days. Reheat pasta on the stovetop with a splash of whole milk over low heat. Reheat chicken in a skillet over medium-low heat for 3 to 4 minutes per side. For a smoother cheese sauce, shred cheese fresh and add it off the heat.