Description
A flavorful and comforting dish featuring tender boneless chicken thighs glazed in a sweet and spicy honey pepper sauce, served atop creamy, cheesy macaroni and cheese. This recipe balances the savory richness of the mac & cheese with the sticky, caramelized chicken for a satisfying meal perfect for dinner.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs
- Salt and freshly cracked black pepper (to taste)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 tbsp honey
- 1 tbsp soy sauce
- 2 cloves garlic, minced
Mac & Cheese
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt (to taste)
- Optional: fresh parsley for garnish
Instructions
- Prepare the chicken: Cut chicken thighs into bite-sized pieces. Pat them dry using paper towels, then season generously with salt and freshly cracked black pepper to enhance their flavor.
- Sear the chicken: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the chicken pieces in batches to avoid overcrowding. Sear them until golden brown on all sides and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the skillet and set aside.
- Make the glaze: In the same skillet, melt a little more butter if needed. Add minced garlic and sauté briefly until fragrant, about 30 seconds. Pour in the honey and soy sauce, stirring to combine, then let the mixture simmer gently for 1 to 2 minutes until it thickens slightly.
- Glaze the chicken: Return the cooked chicken pieces to the skillet with the honey-soy glaze. Toss well to coat the chicken thoroughly. Continue cooking for an additional 2-3 minutes, allowing the glaze to become sticky and caramelized on the chicken.
- Cook the macaroni: Meanwhile, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
- Prepare the cheese sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux, making sure it doesn’t brown. Gradually whisk in the whole milk and heavy cream, stirring constantly until smooth and slightly thickened.
- Add the cheeses: Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses until fully melted and the sauce is creamy. Season with salt to taste.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir well to coat all the pasta evenly. If the sauce is too thick, add a splash of milk to loosen it to your desired consistency.
- Serve: Spoon the creamy mac & cheese into serving bowls or plates. Top with the sweet and spicy glazed chicken pieces. Garnish with fresh parsley if desired for a pop of color and freshness.
Notes
- You can substitute chicken breasts for thighs, but thighs tend to be juicier and more flavorful.
- Adjust the honey amount to increase or decrease the sweetness according to taste.
- For a spicier kick, add a pinch of crushed red pepper flakes to the glaze.
- Use whole milk and heavy cream for the creamiest mac & cheese; substitutes may alter texture.
- Fresh parsley adds color and a mild herbal flavor but is optional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: honey pepper chicken, glazed chicken, creamy mac and cheese, comfort food, easy dinner recipe, chicken thighs recipe, cheesy macaroni
