Description
This Sweet and Spicy Honey Pepper Chicken is a perfect balance of heat and sweetness, coated in a sticky honey glaze with a peppery kick. Quick and beginner-friendly, this dish is ideal for a weeknight meal or a special dinner.
Ingredients
Scale
For the Honey Pepper Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- ½ cup honey
- ¼ cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
For the Creamy Macaroni Cheese (Optional Side)
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Chopped parsley for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side until golden brown and fully cooked. Remove from the pan and let it rest.
- Make the Honey Pepper Sauce: In the same skillet, combine honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Stir continuously over medium-low heat for about 2-3 minutes until the sauce slightly thickens.
- Coat the Chicken: Slice the cooked chicken into strips and return them to the skillet. Toss them in the honey pepper sauce, ensuring each piece is well-coated. Let the chicken absorb the flavors for another minute before removing from heat.
- Cook the Macaroni Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a separate pot, melt butter over medium heat. Stir in the flour and whisk constantly for about a minute until smooth. Slowly add the milk, whisking continuously to avoid lumps. Let the mixture simmer for 2-3 minutes until thickened.
- Combine the Macaroni and Cheese: Remove the pot from heat and stir in shredded cheddar and mozzarella cheese until fully melted. Season with salt and pepper. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Assemble and Serve: Plate the creamy macaroni cheese first, then top with the honey pepper chicken. Garnish with chopped parsley for a fresh finish. Serve immediately and enjoy.
Notes
- If the sauce becomes too thick, add a tablespoon of water to loosen it.
- For a crispier chicken, lightly coat the breasts in cornstarch before cooking.
- The spice level can be adjusted by increasing or decreasing the cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 24g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 125mg