Sweet Spicy Chicken Meal

This sweet and spicy chicken meal brings together perfectly golden chicken coated in a sticky honey pepper sauce, served with creamy macaroni and cheese. The zing of cayenne and tang of vinegar in the chicken pairs so well with the silky cheese sauce. Best of all, everything cooks up fast for an impressive family dinner even on hectic nights.

I first made this meal when my in-laws dropped by unexpectedly and it earned rave reviews all around. My father-in-law actually asked for the recipe before he left which is almost unheard of at our table.

Ingredients

• Boneless skinless chicken breasts: because they soak up flavor beautifully and cook nice and juicy. Choose pieces that are all about the same thickness or give them a quick pounding for even results.
• Honey: for a smooth floral sweetness that really stars in the sticky sauce. I always reach for raw local honey for a bit of extra depth.
• Soy sauce: adds that deep umami backbone. If you want to keep things lower sodium just choose a light soy.
• Apple cider vinegar: brightens everything and keeps the dish from getting too sweet. Always use one with the mother for the best flavor complexity.
• Ground black pepper: brings the signature spicy kick. Freshly ground really does pop here.
• Cayenne pepper: dials up the heat. Adjust according to your family’s spice level.
• Macaroni pasta: elbow shapes are perfect for holding onto the cheese sauce. Look for a box with a nice golden color and a sturdy feel.
• Sharp cheddar cheese: makes up the wow-factor cheese pull and adds depth. Hand shred for the smoothest melt.
• Mozzarella cheese: for creamy meltiness and a beautiful stretch. I use standard mozzarella because fresh can get too watery.
• Butter and flour: create the base of a lump-free thick sauce. I always use a European-style butter for the richest taste if I can.
• Milk: whole milk helps make the sauce truly velvety.

Step-by-Step Instructions

Season the Chicken:

Pat the chicken breasts thoroughly dry. Sprinkle each side evenly with salt and black pepper. Rub in the seasoning gently so it adheres fully to the meat. This is your first layer of flavor.

Pan Sear the Chicken:

Heat a heavy skillet and add olive oil. Once shimmering lay in the seasoned chicken. Cook over medium heat without touching for 6 to 7 minutes until a golden crust forms. Flip and repeat to cook through to 165 F inside. Remove to rest on a plate.

Make the Honey Pepper Sauce:

In the same skillet with all those tasty brown bits add honey soy sauce apple cider vinegar black pepper garlic powder onion powder and cayenne. Bring to a gentle simmer whisking until combined and thickened just enough to coat a spoon. Watch closely since honey thickens fast as it cools.

Slice and Coat the Chicken:

Cut the rested chicken across the grain into neat half-inch pieces. Return to the skillet and toss until all slices are coated evenly in the sticky honey pepper sauce. Let the chicken warm through.

Cook the Pasta:

Boil a large pot of well-salted water. Add macaroni and stir to prevent clumping. Cook until perfectly al dente. Reserve half a cup of cooking water for later then drain the pasta.

Create the Roux:

In a heavy pot melt butter over medium heat. Sprinkle in flour and whisk constantly for a full minute until the mixture turns golden and smells nutty but does not brown.

Make the Cheese Sauce:

Slowly add milk to the roux a splash at a time whisking with each addition. Continue cooking and stirring until the sauce thickens and coats the back of your spoon.

Add the Cheese:

Off the heat add cheddar and mozzarella by handfuls stirring between each addition until melted and silky. Sprinkle in salt and black pepper to taste.

Combine Pasta and Cheese Sauce:

Fold the hot macaroni into the sauce until every noodle is coated. Add a little reserved pasta water as needed for a creamy consistency.

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Honey is always my favorite part of this recipe. One night I swapped in maple when I ran out and everyone still loved it but the signature sweetness from honey just cannot be matched. My daughter now asks for this sweet and spicy meal every birthday which is one of my fondest kitchen memories.

Make-Ahead Tips

Both the chicken and macaroni cheese store beautifully for up to three days refrigerated. Reheat chicken gently so the sauce does not tighten too much. The mac and cheese needs a splash of milk as you warm it to bring back that creamy finish.

Ingredient Swaps

Boneless chicken thighs make a juicier alternative to breasts especially if you are reheating leftovers. For gluten-free use tamari in place of soy and your favorite gluten-free macaroni. A one-to-one gluten-free flour blend works perfectly for the roux.

Serving Suggestions

This meal is hearty on its own but a crisp green salad dressed in vinaigrette makes a perfect pairing to cut the richness. For parties serve family-style in a large baking dish with chicken slices fanned out over the pasta and a big sprinkle of parsley to brighten the look. It makes for an irresistible centerpiece.

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Cultural Roots and Inspiration

Sticky sweet spicy chicken coated in glossy sauce has roots in both Asian and American weeknight cooking. The macaroni and cheese brings in that homey Southern comfort. This dish is a marriage of the best of both food cultures which is probably why it is such a crowd pleaser at home.

Recipe FAQs

→ How do I prevent the honey sauce from burning?

Cook the honey pepper sauce over medium heat, stirring constantly to avoid scorching. Keep a close watch as honey can burn quickly if overheated.

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs work well and tend to stay juicier after cooking. Be sure they reach a safe internal temperature before serving.

→ What adds extra spice to the honey pepper chicken?

Increasing the cayenne pepper or adding chili flakes to the glaze boosts the heat while complementing the sweet honey notes.

→ Can I prepare this meal ahead of time?

The chicken and sauce can be made in advance and reheated gently to maintain texture. Macaroni cheese thickens when chilled, so stir in a splash of milk during reheating.

→ How do I make the macaroni cheese sauce creamier?

Use whole milk and freshly shredded cheddar and mozzarella for a smooth, velvety sauce without clumps.

→ What's the best way to get a crispy chicken crust?

Lightly dredging the chicken breasts in cornstarch before cooking enhances the crust’s crispiness and adds texture contrast.