Sweet and Spicy Honey Chicken

This honey pepper chicken dish is a culinary symphony that pairs spicy-sweet glazed chicken with indulgent homemade mac and cheese. The recipe creates a beautiful balance of heat and comfort that satisfies both adventure-seeking taste buds and those craving familiar comfort food.

I first made this recipe when entertaining friends who couldn't decide between spicy and comfort food. The way their eyes lit up when tasting that first bite of honey-glazed chicken alongside creamy mac and cheese told me this would become a staple in my dinner rotation.

Ingredients

• Boneless skinless chicken breasts: fresh is best but thawed frozen works too
• Olive oil: use a good quality extra virgin for the best flavor profile
• Ground black pepper: freshly ground provides maximum aroma and heat
• Smoked paprika: adds a wonderful smoky depth to the chicken coating
• Garlic powder: ensures even distribution of garlic flavor throughout the chicken
• Onion powder: provides subtle sweetness without the texture of fresh onions
• Cayenne pepper: adjustable depending on your heat preference
• Salt: kosher salt works best for seasoning meat
• Honey: local varieties offer unique floral notes that enhance the glaze
• Apple cider vinegar: provides essential acidity to balance the sweetness
• Soy sauce: adds umami depth and saltiness to the glaze
• Dijon mustard: emulsifies the sauce while adding complexity
• Butter: unsalted is preferable to control the overall salt level
• Elbow macaroni: medium shells also work wonderfully for holding sauce
• Whole milk: creates the richest mac and cheese base
• Shredded cheddar cheese: sharp varieties provide the most flavor
• Shredded mozzarella cheese: adds that signature stretchy cheese pull
• Ground mustard: enhances the cheese flavor without adding texture
• Flour: creates the base for a smooth cheese sauce
• Additional seasonings: to perfectly balance your cheese sauce

Step-by-Step Instructions

Prepare the chicken:

Heat your olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. This ensures the chicken will sear rather than steam when it hits the pan.

Season the chicken:

Thoroughly coat both sides of your chicken breasts with the spice mixture. Press the seasonings gently into the meat to help them adhere. This creates a flavorful crust that will seal in moisture.

Cook the chicken:

Place seasoned chicken breasts carefully in the hot skillet allowing space between pieces. Cook undisturbed for 6 to 7 minutes until a golden crust forms then flip once and cook the second side equally. A meat thermometer should register 165°F at the thickest part.

Rest the chicken:

Remove the perfectly cooked chicken to a clean plate. This resting period allows juices to redistribute throughout the meat making for juicier chicken when served.

Create the glaze:

Add honey apple cider vinegar soy sauce and Dijon to the same skillet maintaining all those flavorful browned bits. The fond scraped from the bottom of the pan contains concentrated flavor that will elevate your sauce.

Reduce the sauce:

Bring your mixture to a gentle simmer stirring occasionally. Watch as it transforms from thin and glossy to a thicker glaze that coats the back of a spoon approximately 5 minutes of cooking time.

Glaze the chicken:

Return your rested chicken to the skillet nestling pieces into the bubbling sauce. Continually baste the chicken with the glaze allowing the meat to absorb those sweet and spicy flavors.

Cook the pasta:

While your chicken glazes bring a large pot of water to a rolling boil. Add a generous amount of salt to season the pasta from within then add your macaroni and cook until just al dente.

Make the roux:

In a separate saucepan melt butter completely then sprinkle in flour whisking constantly. Cook this mixture for about 2 minutes until it smells slightly nutty but hasn't browned. This cooks out the raw flour taste.

Create the cheese sauce:

Gradually pour warm milk into your roux whisking continuously to prevent lumps. Patience is key here as the sauce will gradually thicken as it heats about 4 to 5 minutes of gentle cooking.

Add the cheese:

Remove the pot from direct heat before adding your cheeses in handfuls stirring between additions. This prevents the cheese proteins from seizing and creating a grainy texture.

Season and combine:

Add your remaining seasonings to the cheese sauce then fold in the drained pasta ensuring every piece is gloriously coated in the rich sauce.

Plate and serve:

Arrange the glazed chicken alongside a generous portion of mac and cheese creating a visually appealing plate with contrasting colors and textures.

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The first time I made this recipe I was skeptical about the amount of cayenne pepper but discovered it creates a perfect counterpoint to the honey sweetness. My family now requests this dish specifically when they need comfort food with a kick. The way the spices bloom in the hot oil creates an aroma that fills the kitchen with anticipation.

Frequently Asked Questions

→ How can I make the chicken more flavorful?

Marinate the chicken with the seasonings for 1-2 hours before cooking to enhance flavor.

→ Can I use a different cheese for the mac and cheese?

Yes, you can substitute the cheddar and mozzarella with gouda, gruyere, or any meltable cheese of your choice.

→ Is there a substitute for apple cider vinegar?

You can use white vinegar or rice vinegar in equal amounts as a substitute.

→ Can I make this dish ahead of time?

Yes, prepare the chicken and mac and cheese separately, then reheat them together before serving.

→ What side dishes pair well with this?

Garlic bread, a fresh green salad, or roasted vegetables make excellent side dishes for this meal.