High Protein Honey Garlic Butter Chicken with Mac & Cheese

Let me tell you about my go-to weeknight hero – this High Protein Honey Garlic Butter Chicken with Mac & Cheese. It’s the dish I make when I’m craving something that’s both indulgent and actually good for me. That perfect sweet-savory combo of sticky honey garlic butter sauce clinging to juicy chicken? Absolute magic. And paired with creamy mac and cheese? Game over.

I first threw this together one hectic Tuesday when my gym buddy was coming over for dinner. Needed something fast, high-protein, and satisfying enough to hit the spot after leg day. Thirty minutes later, we were both scraping our plates clean. Now it’s my cheat code for when I want comfort food that doesn’t feel like cheating. The best part? Your kitchen will smell like a gourmet restaurant with barely any effort – just wait until that garlic hits the melted butter.

Honestly, I love how the whole thing comes together in about the same time it takes to scroll through Netflix looking for something to watch. And don’t even get me started on that moment when the honey caramelizes just slightly around the edges of the chicken… you’ll see what I mean.

Why You’ll Love This High Protein Honey Garlic Butter Chicken with Mac & Cheese

This dish is my secret weapon for so many reasons – let me count the ways you’re gonna adore it:

• Weeknight lifesaver: From fridge to table in 30 minutes flat – faster than pizza delivery!
• Protein powerhouse: Packed with 40g of muscle-fueling protein per serving to keep you full for hours
• Flavor explosion: That sticky-sweet honey garlic butter sauce will have you licking the plate (no judgment)
• Kid-approved magic: Even my picky niece devours this – the mac & cheese is basically a Trojan horse for protein
• Leftover gold: Tastes even better next day when the flavors really meld together

Seriously, it’s the kind of meal that makes you feel like you’ve treated yourself while still staying on track with your goals. Total win-win.

Ingredients for High Protein Honey Garlic Butter Chicken with Mac & Cheese

Okay, let’s talk ingredients – nothing too fancy, just good, honest stuff that comes together like magic. I always make sure everything’s prepped and ready before I start cooking (my grandma’s “mise en place” rule that saves me every time). Here’s what you’ll need:

For the Honey Garlic Butter Chicken

• 2 boneless, skinless chicken breasts (about 6 oz each) – pounded to even thickness so they cook perfectly
• 2 tbsp honey – the good, sticky stuff, not the squeeze bottle kind
• 3 cloves garlic, minced – fresh only, please! That pre-minced jarred stuff just doesn’t compare
• 2 tbsp butter – unsalted so we control the seasoning
• 1 tsp soy sauce – my secret umami booster
• 1 tsp olive oil – for that perfect golden sear
• Salt and pepper – to taste (I’m generous with both)

For the Mac & Cheese

• 1 cup dry macaroni – about 2 cups cooked (elbow or shells work great)
• 1 cup shredded cheddar cheese – freshly grated melts so much better than pre-shredded
• 1/2 cup milk – whole milk makes it extra creamy
• 1 tbsp all-purpose flour – our sauce thickener
• 1 tbsp butter – because butter makes everything better
• Pinch of salt – just to balance the cheesiness

See? Nothing crazy – just simple ingredients that create something truly special when combined. Pro tip: measure everything out before you start cooking. It makes the process so much smoother when you’re not scrambling to mince garlic while your chicken’s cooking!

How to Make High Protein Honey Garlic Butter Chicken with Mac & Cheese

Alright, let’s get cooking! I promise this comes together faster than you’d think. Just follow these steps and you’ll have restaurant-quality comfort food in no time. The key is multitasking – while the chicken cooks, you can whip up that creamy mac & cheese. Let’s break it down:

Preparing the Honey Garlic Butter Chicken

1. Season the chicken: Pat those chicken breasts dry (this helps them get that perfect golden crust), then season both sides generously with salt and pepper. I like to sprinkle a little garlic powder too if I’m feeling extra.
2. Get that sear: Heat olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. You’ll know it’s ready when the juices run clear or a thermometer hits 165°F.
3. Make the magic sauce: While the chicken rests, in that same pan (don’t you dare wash it yet!), melt the butter and add the minced garlic. Cook for just 30 seconds until fragrant – watch it doesn’t burn! Stir in honey and soy sauce, letting it bubble for a minute until slightly thickened.
4. Bring it home: Return the chicken to the pan, spooning that gorgeous sauce all over. Let it simmer together for 1-2 minutes until the chicken is glazed and sticky. Oh, that smell!

Making the Creamy Mac & Cheese

1. Cook the pasta: While the chicken cooks, boil the macaroni in salted water until al dente (about 1 minute less than package says). Drain and set aside – but save about 1/4 cup pasta water just in case!
2. Start the roux: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until it smells nutty. This is your sauce’s foundation, so don’t rush it!
3. Create the sauce: Slowly pour in milk while whisking constantly to avoid lumps. Keep whisking until it thickens enough to coat the back of a spoon, about 3-4 minutes.
4. Cheese please: Remove from heat and stir in shredded cheddar until completely melted and silky. If it seems too thick, splash in some reserved pasta water.
5. Bring it together: Toss the sauce with cooked macaroni until every noodle is coated in cheesy goodness. Taste and add a pinch more salt if needed.

Now just plate that golden chicken over a bed of mac & cheese, drizzle any extra sauce on top, and try not to inhale it immediately. Pro tip: Let it sit for 2 minutes so the sauce clings perfectly to every bite. Worth the wait, I promise!

Tips for Perfect High Protein Honey Garlic Butter Chicken with Mac & Cheese

After making this dish more times than I can count (my friends keep requesting it!), I’ve picked up some game-changing tricks that take it from good to “can I get your recipe?” amazing:

• Garlic is king: That jarred pre-minced stuff? Nope. Fresh garlic makes all the difference – I press mine right into the pan so the aroma hits you instantly.
• Honey control: Start with 2 tbsp, then taste the sauce. Want more sweetness? Add another teaspoon at a time until it’s just right for you.
• Spice it up: A pinch of red pepper flakes in the sauce adds the perfect kick – my gym buddy insists on adding them every time now.
• Don’t overcrowd: Cook chicken in batches if your pan’s small. They need space to get that golden crust instead of steaming.
• Sauce insurance: Keep that 1/4 cup pasta water – it’s liquid gold for adjusting your mac & cheese consistency.

Oh, and here’s my secret – I always make extra sauce. Because let’s be real, you’ll want to drizzle it on everything!

Variations for High Protein Honey Garlic Butter Chicken with Mac & Cheese

One of the best things about this recipe is how easily you can switch it up! Here are my favorite twists when I’m feeling creative:

• Pasta swap: Try whole wheat elbows or chickpea pasta for extra fiber and protein.
• Veggie boost: Stir some sautéed spinach or roasted broccoli right into the mac & cheese.
• Cheese change-up: Mix in some pepper jack or gouda instead of cheddar for a different flavor profile.
• Chicken alternatives: Thighs work great too – just cook them a few minutes longer.

The basic recipe is foolproof, so don’t be afraid to make it your own!

Serving Suggestions

This dish is a complete meal on its own, but if you want to round it out, here’s what I love to serve alongside:

• A crisp green salad with lemon vinaigrette to cut through the richness
• Simple steamed broccoli or green beans for a fresh contrast
• Garlic bread (because why not?) when I’m feeling extra indulgent

Honestly? Sometimes I just grab a fork and dig right in – no sides needed when you’ve got this much flavor going on!

Storing and Reheating Instructions

Leftovers? Yes, please! Store this High Protein Honey Garlic Butter Chicken with Mac & Cheese in an airtight container in the fridge for up to 3 days. When reheating, the stovetop is your best friend – it keeps everything creamy and prevents the sauce from separating. Just gently warm the chicken and mac & cheese in a skillet over low heat, adding a splash of milk if needed. Microwave works too, but stir halfway through to keep things smooth. Pro tip: If the honey garlic butter sauce thickens too much, whisk in a teaspoon of water while reheating to bring it back to life.

Nutritional Information

Here’s the breakdown per serving of this High Protein Honey Garlic Butter Chicken with Mac & Cheese: approximately 550 calories, 40g of protein, 22g of fat, and 45g of carbs. It’s a balanced meal that fuels your body without skimping on flavor! Just a heads up – nutrition values can vary slightly based on the brands and measurements you use, so consider this a helpful estimate rather than an exact science.

Frequently Asked Questions

I’ve gotten so many questions about this High Protein Honey Garlic Butter Chicken with Mac & Cheese recipe over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use chicken thighs instead of breasts?

Absolutely! Thighs actually stay juicier and have more flavor. Just cook them skin-side down first to get crispy, then flip. They’ll need about 2-3 minutes longer than breasts since they’re thicker.

How can I make this gluten-free?

Easy swap! Use gluten-free pasta and replace the all-purpose flour with cornstarch (use half the amount) for the cheese sauce. Double check your soy sauce too – many brands contain wheat unless labeled gluten-free.

My sauce is too thin/thick – help!

No stress! If it’s too thin, let it simmer a bit longer to reduce. Too thick? Splash in a teaspoon of water at a time until it’s just right. The sauce thickens as it cools too, so err on the thinner side.

Can I prep components ahead?

Totally! Cook the chicken and make the sauce separately, then store in the fridge for up to 2 days. When ready, gently reheat together. The mac & cheese is best made fresh though – it only takes 10 minutes!

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