Go Back
When it comes to comfort food, few combinations are as enticing as sweet and spicy flavors paired with creamy textures. Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is a dish that embodies this delightful contrast, making it a standout option for family dinners or gatherings. The crispy exterior of the chicken, coated in a glaze that strikes the perfect balance between honey's sweetness and the heat of red pepper flakes, is complemented beautifully by the rich, creamy macaroni cheese. This recipe not only satisfies the palate but also warms the heart, making it a beloved choice in many households.

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese - Naomi's Recipes

Indulge in the perfect combination of flavors with this Sweet and Spicy Honey Pepper Chicken served alongside rich and creamy Macaroni Cheese. Tender chicken thighs marinated in a honey-soy sauce blend bring that sweet and spicy kick, while the macaroni transforms into a cheesy delight with sharp cheddar and parmesan. Quick to prep and sure to impress, this dish makes for a delicious family dinner. Garnish with cilantro and enjoy!
Print Recipe Pin Recipe

Ingredients
  

For the Sweet and Spicy Honey Pepper Chicken:

4 boneless, skinless chicken thighs

1/2 cup honey

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

2 teaspoons crushed red pepper flakes (adjust for spice level)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons olive oil

1 tablespoon chopped fresh cilantro (for garnish)

For the Creamy Macaroni Cheese:

8 oz elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 teaspoon mustard powder

Salt and black pepper, to taste

1/4 teaspoon paprika (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, mix together honey, soy sauce, apple cider vinegar, crushed red pepper flakes, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat. Marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.

    Cook the Macaroni: In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

      Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens (about 4-5 minutes).

        Add Cheese to Sauce: Remove from heat and stir in the sharp cheddar and Parmesan cheese until melted and smooth. Add mustard powder, salt, and pepper, and mix well. Fold in the cooked macaroni until fully coated with cheese sauce.

          Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Remove chicken from the marinade (reserve the marinade) and place in the skillet. Cook for 5-7 minutes on each side until the chicken is cooked through and has a nice caramelized color. Brush with the reserved marinade during the last few minutes of cooking for added flavor and glaze.

            Garnish & Serve: Remove the chicken from the skillet and let it rest for a few minutes. Slice and serve over a bed of creamy macaroni cheese. Drizzle with extra honey if desired and sprinkle with fresh cilantro and a dash of paprika.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4