Honey Garlic Butter Chicken (Printable Version)
Tender chicken with honey garlic butter glaze served alongside rich, cheesy mac and cheese for a cozy meal.
# Ingredients:
→ Chicken Marinade
01 -
450 g cubed chicken breasts
02 -
15 ml olive oil
03 -
2 cloves garlic, minced
04 -
5 ml smoked paprika
05 -
2.5 ml garlic powder
06 -
2.5 ml salt
07 -
2.5 ml black pepper
→ Honey Garlic Butter Sauce
08 -
30 g unsalted butter
09 -
30 ml honey
→ Macaroni and Cheese
10 -
200 g elbow macaroni
11 -
30 g unsalted butter
12 -
2 cloves garlic, minced
13 -
240 ml heavy cream
14 -
100 g freshly grated mozzarella cheese
15 -
100 g freshly grated sharp cheddar cheese
16 -
2.5 ml salt
17 -
1.25 ml black pepper
# Steps:
01 -
Combine cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, salt, and black pepper. Let it marinate for 10 minutes to deeply infuse flavors.
02 -
Heat a skillet over medium heat and cook the marinated chicken for 10 to 15 minutes until fully cooked, stirring occasionally for even browning. Just before finishing, stir in honey and butter to create a sticky, sweet, and buttery glaze. Set aside.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook until golden and fragrant, about 1 to 2 minutes, avoiding burning. Pour in heavy cream and bring to a gentle simmer. Stir in mozzarella and cheddar cheeses along with salt and pepper until melted and smooth.
04 -
Boil elbow macaroni until al dente following package instructions. Drain and briefly rinse with warm water to stop cooking and remove excess starch.
05 -
Add the cooked pasta to the cheese sauce and stir thoroughly to coat. Simmer for 5 minutes to allow flavors to meld and sauce to thicken slightly.
06 -
Serve the honey garlic butter chicken on or alongside the mac and cheese while warm. Alternatively, store in airtight containers for meal prep and reheat gently.
# Notes:
01 -
Marinating the chicken locks in moisture for tender, juicy meat. Simmer the mac and cheese gently to maintain a creamy texture without drying.
02 -
Store leftovers in the refrigerator up to 3 days or freeze in airtight containers. Reheat slowly to preserve creaminess.