Spicy Honey Pepper Chicken Mac (Print)
Juicy chicken in sweet-spicy glaze, served with creamy macaroni and cheddar for comforting flavor and color.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon freshly ground black pepper
03 -
Salt to taste
→ Honey Pepper Glaze
04 -
3 cloves fresh garlic, minced
05 -
120 millilitres pure honey
06 -
60 grams unsalted butter
→ Mac and Cheese
07 -
200 grams elbow macaroni
08 -
2 tablespoons unsalted butter
09 -
20 grams plain flour
10 -
480 millilitres whole milk
11 -
200 grams shredded sharp cheddar cheese
12 -
Salt to taste
# Steps:
01 -
Preheat oven to 200°C. Pat the chicken breasts dry with paper towels, then season both sides with salt and freshly ground black pepper.
02 -
In a small saucepan over medium heat, melt 60 grams butter. Add minced garlic and cook until aromatic, about 30 seconds. Stir in honey until the mixture is smooth and heated through.
03 -
Arrange the chicken breasts in a baking dish. Pour half of the honey pepper glaze over the chicken. Bake for 25 to 30 minutes, or until the chicken reaches 75°C at the thickest part.
04 -
While the chicken bakes, bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, approximately 7 to 8 minutes. Drain and set aside.
05 -
In a separate saucepan over medium heat, melt 2 tablespoons butter. Stir in 20 grams flour to form a roux and cook for 1 minute. Gradually whisk in 480 millilitres milk until the sauce thickens, then add the shredded cheddar cheese and stir until fully melted. Season with salt if needed.
06 -
Toss the cooked macaroni in the cheese sauce until evenly coated. Serve the baked chicken breasts with a drizzle of the reserved honey pepper glaze alongside generous portions of mac and cheese.
# Additional Notes:
01 -
Let the chicken rest briefly after baking to retain its juices before slicing.