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Sweet and Spicy Honey Pepper Chicken

If you're craving a dish that perfectly balances bold flavors, sweet and spicy honey pepper chicken is the answer. This mouthwatering recipe combines the sticky sweetness of honey, the fiery kick of black pepper, and tender, juicy chicken to create a meal that's both comforting and exciting.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 servings
Calories 780 kcal

Ingredients
  

For the Honey Pepper Chicken

  • Chicken Breasts 4 pieces, boneless, skinless: Lean and perfect for soaking up the sauce.
  • Honey 1/4 cup: Adds natural sweetness and a sticky, caramelized finish.
  • Soy Sauce 2 tbsp: Brings a savory, umami depth to balance the sweetness.
  • Apple Cider Vinegar 1 tbsp: Adds a tangy note to brighten the sauce.
  • Ground Black Pepper 1 tsp: Provides the signature spicy kick.
  • Cayenne Pepper 1/2 tsp: Boosts the heat for that extra zing.
  • Garlic Powder 1 tsp: Enhances the savory flavor.
  • Onion Powder 1 tsp: Adds subtle aromatic depth.

For the Creamy Macaroni Cheese

  • Macaroni Pasta 2 cups, uncooked: The classic choice for holding creamy sauce.
  • Butter 2 tbsp: Forms the base of the rich cheese sauce.
  • All-Purpose Flour 2 tbsp: Thickens the sauce for a velvety texture.
  • Milk 2 cups: Creates a smooth, creamy consistency.
  • Sharp Cheddar Cheese 1.5 cups, shredded: Adds bold, tangy flavor.
  • Mozzarella Cheese 1 cup, shredded: Brings gooey, stretchy texture.
  • Salt and Pepper to taste: Enhances the overall flavor.

Instructions
 

1: Prepare the Honey Pepper Chicken

  • Season the Chicken: Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper.
  • Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F). Remove from skillet and set aside.
  • Make the Sauce: In the same skillet, combine honey, soy sauce, apple cider vinegar, black pepper, cayenne pepper, garlic powder, and onion powder. Stir over medium heat for 2-3 minutes until the sauce thickens slightly.
  • Coat the Chicken: Slice the cooked chicken into strips, return them to the skillet, and toss to coat evenly in the honey pepper sauce. Set aside.

2: Make the Creamy Macaroni Cheese

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
  • Prepare the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk, stirring constantly until smooth. Simmer for 2-3 minutes until the sauce thickens.
  • Add the Cheese: Remove the saucepan from heat and stir in shredded cheddar and mozzarella cheeses until fully melted. Season with salt and pepper to taste.
  • Combine: Add the cooked macaroni to the cheese sauce, stirring to coat evenly.

3: Assemble and Serve

  • Plate a generous portion of creamy macaroni cheese and top with slices of sweet and spicy honey pepper chicken. Garnish with chopped parsley or a sprinkle of red chili flakes for extra flair.

Notes

  • Use freshly grated cheese for the sauce to achieve the creamiest texture.
  • Let the chicken rest before slicing to retain its juices.
  • If you prefer a spicier flavor, add a dash of hot sauce to the honey pepper glaze.

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