High Protein Honey Garlic Butter Chicken with Mac & Cheese
Juicy, pan-seared chicken thighs glazed in a sweet and savory honey garlic butter sauce, served with creamy high-protein mac and cheese. This comfort food classic is perfect for a balanced, muscle-friendly meal.
1.5lbsboneless, skinless chicken thighs or breasts
to tastesalt and black pepper
1tbspolive oil
2tbspunsalted butter
4clovesgarlic, minced
1/4cuphoney
2tbsplow-sodium soy sauce
1tbspapple cider vinegar (optional)
1/2tspchili flakes (optional)
8ozhigh-protein pasta (like chickpea or lentil pasta)
1tbspbutter
1tbspall-purpose flour
1.5cupsunsweetened milk (dairy or high-protein plant milk)
1.5cupsshredded sharp cheddar cheese
1/4cupgrated parmesan cheese
to tastesalt and pepper
1/2tspgarlic powder
1scoopunflavored protein powder (optional)
Instructions
Season chicken on both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 6–7 minutes per side, or until golden brown and cooked through. Remove and set aside.
In the same pan, lower heat and add butter and garlic. Sauté for 1 minute until fragrant.
Stir in honey, soy sauce, and apple cider vinegar. Simmer for 2–3 minutes until slightly thickened.
Return chicken to the skillet and spoon the sauce over it. Cook for another 2–3 minutes to glaze the chicken.
Cook pasta according to package instructions. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Bring to a gentle simmer.
Stir in cheddar, parmesan, garlic powder, salt, pepper, and optional protein powder. Stir until cheese is melted and sauce is smooth.
Mix the cheese sauce with the cooked pasta until evenly coated.
Plate mac and cheese and top with honey garlic chicken. Spoon extra sauce on top and garnish if desired.