Introduction

This High Protein Honey Garlic Butter Chicken with Mac & Cheese is a comforting yet nutritious meal perfect for any night of the week. Juicy chicken thighs glazed in a sweet and savory sauce pair beautifully with creamy, protein-packed macaroni. It’s a delicious way to satisfy cravings while fueling your body.

A clear glass dish holds two main layers side by side: on the left is a thick layer of creamy, golden-yellow macaroni and cheese with small maple leaf-shaped pasta, sprinkled with finely chopped green herbs; on the right are four browned, crispy chicken patties stacked slightly overlapping, each with a glazed, shiny surface and flecks of green herbs all over, giving a textured, juicy look. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Golden Honey-Garlic Chicken

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

Creamy Protein Macaroni

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

Fresh Finishes

2 tbsp fresh parsley, chopped, for garnish

Instructions

Step 1: Pat dry the chicken thighs and season them with salt and 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 from the skillet and set aside.

Step 3: Reduce heat to medium, then add butter to the skillet. Pour in the honey-garlic sauce and simmer while stirring until slightly thickened, about 2–3 minutes. Return the chicken to the skillet, coating it evenly with the sauce.

Step 4: Meanwhile, cook the macaroni in salted boiling water according to package directions until al dente. Drain but do not rinse, then set aside.

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

Step 6: Add the cooked macaroni back to the cheese sauce and stir to fully coat. Serve the cheesy macaroni alongside the honey garlic chicken. Garnish with chopped fresh parsley for a bright finish.

Tips & Variations

Let the chicken rest in the honey garlic sauce for a few minutes before serving to deepen the flavor.

Prep the honey-garlic sauce ahead of time and refrigerate for quicker cooking on busy days.

For a thicker mac & cheese, add an extra ounce or two of shredded cheddar cheese.

Use chicken breasts instead of thighs if preferred, adjusting cooking time accordingly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine. Just be sure to adjust the cooking time as breasts cook faster and can dry out more easily. Aim for an internal temperature of 165°F (74°C).

Is it possible to make this recipe dairy-free?

You can substitute the cream cheese, cheddar, and Greek yogurt with dairy-free alternatives. Use a plant-based cream cheese and cheese substitute, and replace Greek yogurt with a dairy-free yogurt for a similar texture.