Description

A perfect balance of sweet, spicy, and creamy, featuring seared and baked chicken glazed in a honey-pepper sauce served with classic baked mac and cheese.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons soy sauce alternative
1 tablespoon Dijon mustard
2 tablespoons butter
2 cups elbow macaroni
4 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat oven to 375°F (190°C). Pat chicken dry. Combine black pepper, paprika, garlic powder, onion powder, cayenne, and 1/2 tsp salt. Rub mixture onto all sides of the chicken.
Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken for 6-7 minutes per side until golden. Remove and set aside.
To the skillet, add honey, vinegar, soy sauce alternative, and mustard. Simmer for 3-4 minutes until slightly thickened. Return chicken to skillet, coat with sauce.
Transfer skillet to oven and bake for 10-12 minutes, until chicken internal temp reaches 165°F.
Meanwhile, boil salted water and cook macaroni to al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes. Gradually whisk in milk until thickened, about 4-5 minutes.
Remove from heat. Stir in cheddar and mozzarella cheeses until melted and smooth. Stir in ground mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Fold cooked macaroni into cheese sauce. Pour into a greased 9×13 baking dish. Bake for 15-20 minutes until golden and bubbly.
Let chicken rest 5 minutes. Serve chicken alongside baked mac and cheese.

Notes

For a gluten-free version, use gluten-free pasta and a certified gluten-free soy sauce alternative or coconut aminos.
Shred cheese from a block for the smoothest sauce, as pre-shredded contains anti-caking agents.
Adjust cayenne pepper to control the spice level. For more heat, add an extra 1/8 teaspoon.
Leftovers can be stored separately in the fridge for up to 3 days. Reheat chicken gently with a splash of broth.

Prep Time: 20 min
Cook Time: 45 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: 720
Sugar: 30g
Sodium: 950mg
Fat: 30g
Saturated Fat: 15g
Carbohydrates: 65g
Fiber: 2g
Protein: 45g