Description
Sweet & Spicy Honey Pepper Chicken with Creamy Mac and Cheese combines crispy golden chicken glazed in a sticky honey pepper sauce with ultra-creamy, cheesy macaroni. This bold comfort food dinner is perfect for family meals or weekend indulgence.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 teaspoon salt
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1–2 cups vegetable oil (for frying)
- Honey Pepper Glaze:
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter
- Mac and Cheese:
- 12 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon ground mustard
Instructions
- Season chicken with salt, pepper, garlic powder, and paprika.
- Set up breading station: flour, beaten eggs, and panko breadcrumbs.
- Coat chicken in flour, dip in egg, then press into panko until fully coated.
- Heat oil to 350°F (175°C) and fry chicken 4–5 minutes per side until golden and internal temperature reaches 165°F. Remove to wire rack.
- In a saucepan, combine honey, soy sauce, red pepper flakes, vinegar, and butter. Simmer 3–4 minutes until glossy.
- Brush warm glaze over crispy chicken and let set slightly.
- Cook macaroni in salted water until al dente; drain.
- In a saucepan, melt butter and warm milk and cream.
- Whisk in cream cheese until smooth, then gradually stir in cheddar and mozzarella until melted.
- Add ground mustard and adjust seasoning.
- Fold macaroni into cheese sauce until fully coated.
- Serve sliced honey pepper chicken over creamy mac and cheese. Drizzle extra glaze on top.
Notes
- Keep chicken on a wire rack after frying to maintain crispness.
- Adjust red pepper flakes for desired spice level.
- Store chicken and mac separately in the refrigerator up to 4 days.
- Reheat chicken in the oven at 350°F to restore crisp texture.
- Add a splash of milk when reheating mac and cheese to keep it creamy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying + Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 18 g
- Sodium: 880 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 170 mg