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 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 sauce.

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

Step 3: Reduce heat to medium and add butter to the skillet. Pour in the honey-garlic sauce and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.

Step 4: Return the chicken to the skillet and toss to coat evenly in the sauce. Let simmer briefly to absorb the flavors.

Step 5: Meanwhile, cook the elbow macaroni according to package instructions in salted water until al dente. Drain well without rinsing.

Step 6: In the pot used for macaroni, melt cream cheese over medium-low heat. Whisk in milk gradually until smooth. Stir in cheddar cheese, Greek yogurt, Dijon mustard, and nutmeg until creamy and melted.

Step 7: Add drained macaroni to the cheese sauce and stir until well coated.

Step 8: Serve the creamy macaroni alongside the honey garlic chicken. Garnish with chopped fresh parsley for a fresh, vibrant finish.

Tips & Variations

For extra flavor, let the chicken rest in the sauce for a few minutes before serving to deepen the taste.

You can prep the honey-garlic sauce ahead and refrigerate it to save time on busy days.

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

Use Greek yogurt instead of sour cream for a protein boost and tangy flavor.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but may cook faster and can dry out if overcooked. Watch the cooking time closely and consider marinating to keep them juicy.

Is this dish freezer-friendly?

It’s best to store leftovers in the refrigerator. Freezing may alter the texture of the creamy mac & cheese. If freezing, freeze chicken and macaroni separately in airtight containers and thaw slowly before reheating.