Introduction

This High Protein Honey Garlic Butter Chicken with Mac & Cheese is a comforting and flavorful meal perfect for busy weeknights. Tender chicken thighs glazed in a sweet and tangy honey garlic sauce pair wonderfully with creamy, protein-packed macaroni and cheese. It’s a satisfying dish that’s easy to prepare and sure to please the whole family.

A glass rectangular container holds two main layers of food side by side: on the left, a creamy macaroni and cheese with elbow pasta coated in smooth, rich orange cheese sauce sprinkled lightly with green herbs; on the right, three golden brown, slightly crispy chicken patties stacked with visible grill marks and a shiny glaze topping, also sprinkled with green herbs. The container sits on a white marbled surface, and the image is close up, showing the texture and color of the food clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

1 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1/4 cup honey

2 tbsp low-sodium soy sauce

1 tbsp apple cider vinegar

1/4 tsp red pepper flakes (optional)

1/2 tsp salt

1/4 tsp black pepper

12 oz elbow macaroni

2 cups 2% milk

4 oz cream cheese

1 cup shredded sharp cheddar cheese

1/2 cup plain Greek yogurt

1 tsp Dijon mustard

Pinch of nutmeg

2 tbsp fresh parsley, chopped, for garnish

Instructions

Step 1: Pat dry the chicken thighs and season with 1/2 tsp salt and 1/4 tsp black pepper. In a small bowl, whisk together honey, soy sauce, apple cider vinegar, minced garlic, and red pepper flakes if using to make the honey garlic sauce.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until golden and cooked through. Remove chicken and set aside.

Step 3: Reduce heat to medium. Add butter to the skillet, then pour in the honey garlic sauce. Simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Return chicken to the skillet, coating it evenly with the sauce.

Step 4: Meanwhile, cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain well but do not rinse.

Step 5: In the same pot, melt cream cheese over medium-low heat. Gradually whisk in milk until smooth. Stir in cheddar cheese, Greek yogurt, Dijon mustard, and nutmeg until creamy and melted.

Step 6: Add the drained macaroni to the cheese sauce and stir until evenly coated.

Step 7: Serve the creamy macaroni alongside the honey garlic butter chicken and garnish with chopped fresh parsley for a fresh finish.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but thighs tend to stay juicier and more flavorful with this cooking method.

Is it possible to make this dish dairy-free?

To make a dairy-free version, substitute the butter with a dairy-free alternative and use a non-dairy milk and vegan cream cheese and cheese alternatives in the mac & cheese.