Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese - Naomi's Recipes

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is a dish that beautifully marries comfort food with bold flavors, making it a standout choice for any meal. This recipe is not just about satisfying hunger; it’s about indulging in a delightful culinary experience that brings together the sweetness of honey, the heat of red pepper flakes, and the rich creaminess of macaroni and cheese. The combination of these contrasting yet complementary flavors creates a dish that is both comforting and exciting, perfect for family dinners or entertaining guests.

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese - Naomi's Recipes

Indulge in the perfect combination of flavors with this Sweet and Spicy Honey Pepper Chicken paired with creamy macaroni cheese. Marinated chicken thighs are glazed with a delicious honey-soy sauce mixture and baked to perfection, while the macaroni cheese is rich and cheesy with just a hint of garlic and onion. This dish is not only comforting but also easy to prepare, making it great for family dinners or meal prep. Enjoy a plate that will satisfy your cravings and impress everyone at the table!

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Ingredients

For the Sweet and Spicy Honey Pepper Chicken:

4 boneless, skinless chicken thighs

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 tablespoon olive oil

Freshly chopped parsley for garnish

For the Creamy Macaroni Cheese:

2 cups elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

2 cups shredded sharp cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup breadcrumbs (optional, for topping)

1 tablespoon chopped fresh chives (for garnish)

Instructions

Prepare the Chicken Marinade:

- In a large bowl, mix together honey, soy sauce, apple cider vinegar, garlic powder, onion powder, red pepper flakes, salt, and pepper.

- Add chicken thighs to the marinade and coat evenly. Let marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).

Cook the Chicken:

- Preheat your oven to 400°F (200°C).

- Heat olive oil in a large, oven-safe skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and place in the skillet. Sear for 4-5 minutes on each side until golden brown.

- Pour the reserved marinade over the chicken and transfer the skillet to the preheated oven. Bake for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C).

- Once done, let the chicken rest for a few minutes before slicing. Garnish with chopped parsley.

Prepare the Macaroni Cheese:

- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

- In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for about 1 minute, stirring constantly.

- Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture thickens (about 5-7 minutes).

- Remove from heat and stir in shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until cheese is melted and the sauce is smooth.

- Combine the cooked macaroni with the cheese sauce and stir well.

- If desired, transfer to a baking dish, top with breadcrumbs, and bake for 15 minutes at 350°F (175°C) for a crispy topping. Otherwise, serve immediately.

Serve:

- Plate the creamy macaroni cheese and top with slices of Sweet and Spicy Honey Pepper Chicken. Garnish with fresh chives and enjoy!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4