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High Protein Honey Garlic Butter Chicken with Mac & Cheese

High Protein Honey Garlic Butter Chicken with Mac & Cheese

This dish features juicy, seared chicken breast coated in a sweet and savory honey garlic butter sauce, served alongside a creamy, homemade sharp cheddar mac and cheese. It's the ultimate comfort food duo, elevated into a balanced, protein-packed meal. This recipe is perfect for a satisfying weeknight dinner and is also great for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 skinless, boneless chicken breasts
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 3 cloves garlic, minced
  • 2 tablespoons honey
  • Salt and pepper, to taste
  • 8 ounces elbow macaroni
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 ½ cups sharp cheddar cheese, shredded
  • Chopped fresh parsley or chives, for garnish

Equipment

  • Large skillet
  • Large pot
  • Medium saucepan
  • Whisk
  • Meat thermometer

Method
 

Instructions
  1. First, prepare your chicken. Pat the chicken breasts completely dry with a paper towel—this is the secret to a great sear! Season them generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan. Let it cook for 4-5 minutes per side, without moving it, until a deep golden-brown crust forms. Once cooked through, remove it from the skillet and set it aside on a plate to rest.
  2. Now for that amazing sauce. In the same skillet, lower the heat to medium and melt 1 tablespoon of butter. Add the minced garlic and cook for just about a minute until it’s fragrant, being careful not to let it burn. Stir in the honey and a pinch of salt. Let it bubble and simmer for a minute or two until it starts to thicken slightly. Return the seared chicken to the skillet, spooning the sauce over it to coat it completely.
  3. While your chicken is cooking, get the macaroni going. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions until it’s al dente—you want it to have a slight bite since it will continue to soften in the cheese sauce. Once done, drain the macaroni well and set it aside.
  4. For the heart of the dish, the cheese sauce! In a separate medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and keep whisking for about a minute to cook out the raw flour taste. This is your roux. Slowly, a little at a time, pour in the milk while whisking constantly. This slow addition is key to a lump-free sauce. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. This is important to prevent the cheese from getting grainy. Add the shredded cheddar cheese and stir until it’s completely melted and the sauce is velvety smooth. Season with salt and pepper to your liking. Pour the cheese sauce over your cooked macaroni and stir until every noodle is coated. Serve the mac & cheese with a honey garlic butter chicken breast on top, and garnish with some fresh parsley or chives for a pop of color and freshness. This is one of those Prep Dinners that tastes just as good the next day.

Notes

For the juiciest chicken, do not overcrowd the pan and use a meat thermometer to cook to an internal temperature of 165°F (74°C). For the creamiest cheese sauce, shred your own cheese from a block and add it to the saucepan off the heat. Boneless, skinless chicken thighs can be substituted for breasts. For a spicy kick, add sriracha or red pepper flakes to the sauce.