Side Dishes
Applebee's Honey Chicken Mac and Cheese delivers that perfect balance of crispy, sweet-spiced chicken and creamy, cheesy pasta—now you can recreate it at home. The secret lies in the crispy honey-glazed chicken, which adds a satisfying crunch that contrasts beautifully with the rich, velvety mac and cheese sauce.
This dish is designed to impress, whether you're feeding a family or hosting dinner guests.
The recipe starts with tender chicken pieces coated in a sweet-spiced breading, baked until golden and crispy. While the chicken roasts, the mac and cheese sauce simmers to a perfect thickness, infused with honey for that signature sweetness.
The combination of savory, sweet, and cheesy flavors makes this dish irresistibly comforting and restaurant-quality.
Once everything comes together, you'll have a dish that looks as good as it tastes—crispy breaded chicken nestled in a pool of creamy, honey-kissed mac and cheese. The dish is easy to customize with optional garnishes like green onions or an extra drizzle of honey for added flair.
Ready in about 45 minutes, this recipe is perfect for a weeknight dinner that feels like a special occasion. The best part? You can adjust the spice level to suit your taste, ensuring every bite is packed with flavor. Let's get started!
Ingredients for applebee's honey chicken mac and cheese
Sweet-spiced chicken, crispy breadcrumbs, and creamy cheese—this is the perfect combo for Applebee's Honey Chicken Mac and Cheese!
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 2-inch pieces |
| Elbow Macaroni 🍝 | 12 oz | Uncooked, standard size |
| All-Purpose Flour 🌾 | 1 cup | For breading, sifted |
| Panko Breadcrumbs 🍞 | 1 cup | For extra crunch |
| Granulated Sugar 🍚 | ¼ cup | For sweet breading |
| Ground Cinnamon 🌿 | 1 tsp | For warm spice |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Honey 🍯 | ½ cup | Light or dark variety |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged |
| Colby Jack Cheese 🧀 | 1 cup | Shredded, mild |
| Garlic Powder 🧄 | 1 tsp | For depth of flavor |
| Onion Powder 🧅 | 1 tsp | For savory base |
The chicken is everything here. Thighs stay juicier than breasts, and cutting them into even 2-inch pieces ensures crispy edges every time. Walmart or Kroger usually have pre-cut thighs, but if you're buying whole, ask the butcher to trim the skin. The breading mix is where the magic happens—Panko plus regular flour gives that perfect crunch, while the sugar and cinnamon mimic the restaurant's signature sweet-spice. Pro tip: Toast the panko for 5 minutes before mixing to boost the crunch factor.
No panko? Crushed cornflakes or cracker crumbs work in a pinch, though they won't be as crispy. Running short on honey? Maple syrup at half the amount gives similar sweetness, but true honey adds that floral depth. The cheese blend is key—sharp cheddar for tang, Colby Jack for creaminess. If you only have one, use 2.5 cups cheddar total. For extra richness, swap the heavy cream for half-and-half, though it won't be quite as velvety. And if you're feeling fancy, add a pinch of smoked paprika to the breading for a smoky twist.
This dish tastes even better the next day—the flavors meld overnight. Store leftovers covered in the fridge for 4-5 days, or freeze portions for 3 months. For serving, I like to drizzle extra honey and sprinkle chopped green onions on top. The mac and cheese sauce thickens as it cools, so stir in 1-2 tbsp milk if it seems too stiff when reheating. Double the recipe? It's worth it—this disappears fast at parties.
Why You'll Love This Recipe
- Crispy Without Fuss: I swear by that panko crust—no fancy breading station needed. Just toss the chicken thighs in flour and sugar, dip in beaten egg, then press panko on top. The result? That satisfying crunch you crave, every single time, with zero extra effort.
- Sweet-Savory Magic: The honey glaze on the chicken? Life-changing. It caramelizes just enough to balance the creamy, cheesy mac while keeping the breading from turning soggy. Honestly, the first time I tasted it, I immediately ordered takeout—then made it again the next day.
- Leftovers That Don’t Suffer: This dish actually tastes better tomorrow. The panko stays crispy, the cheese gets even gooier, and the honey glaze thickens into a sticky, addictive sauce. I’ll be real: half my batch disappears in lunchboxes before I even reheat it.
- Budget-Friendly Crowd-Pleaser: Chicken thighs and elbow mac? That’s a $10 feed for four. The panko adds texture without breaking the bank, and the sugar in the coating cuts costs while keeping the flavor spot-on. My college friends still text me for this recipe—it’s my secret weapon for gatherings.
Step-by-step instructions for applebee's honey chicken mac and cheese
Here's how to recreate that perfect balance of crispy, sweet-spiced chicken and rich, cheesy macaroni at home.
Create the Sweet-Spiced Breading
In a shallow bowl, whisk together the 1 cup all-purpose flour, 0.25 cup granulated sugar, 1 tsp ground cinnamon, 1 tsp salt, and 0.5 tsp black pepper. This sweet-spiced mix is what gives the chicken its signature flavor. I like to use a whisk for this step to make sure the sugar and cinnamon are evenly distributed throughout the flour.
In another bowl, combine the 1 cup panko breadcrumbs with 1 tsp garlic powder and 1 tsp onion powder. The panko will add that satisfying crunch we all love, while the garlic and onion powders build depth of flavor. Give this mixture a quick stir to make sure everything is well mixed—you want every breadcrumb to be seasoned.
Bread and Cook the Chicken
Cut the 1.5 lb boneless chicken thighs into 2-inch pieces—this size ensures they cook evenly and get that perfect crispy coating. Dip each piece into the flour mixture first, letting any excess drip off before transferring to the panko mixture. Press the breadcrumbs gently but firmly onto each piece so they stick well.
Heat 0.25 cup unsalted butter in a large skillet over medium-high heat until it melts and starts to foam. Add the breaded chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes per side until the breading is deep golden brown and crispy. You'll know it's ready when the chicken releases easily from the pan—don't walk away, or you'll miss that perfect moment of browning.
Prepare the Creamy Cheese Sauce
While the chicken is cooking, melt the remaining 0.25 cup unsalted butter in a large pot over medium heat. Add the 12 oz elbow macaroni and toast for 2-3 minutes, stirring frequently, until the pasta starts to turn golden in spots. This step adds a nutty depth to the macaroni that you won't get if you skip it.
Pour in the 1 cup heavy cream and bring to a gentle simmer. Gradually add the 2 cups sharp cheddar cheese and 1 cup Colby Jack cheese, stirring constantly until the cheese is completely melted and the sauce is smooth. If the sauce starts to thicken too much, add a splash of pasta water—just enough to loosen it to a creamy, pourable consistency. The sauce should coat the back of a spoon but still move easily.
Combine and Finish with Honey
Add the cooked chicken to the cheese sauce and stir gently to combine. The residual heat from the chicken will help melt any remaining cheese and create a cohesive dish. Reduce the heat to low and let everything simmer together for 3-4 minutes, allowing the flavors to meld. This is where the magic happens—the sweetness of the honey will start to infuse into the cheese sauce.
Stir in the 0.5 cup honey and cook for another 1-2 minutes until the sauce is glossy and the honey is fully incorporated. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a crack of black pepper to balance the sweetness. The final dish should have a perfect harmony of sweet, spicy, and savory flavors.
Serve Immediately for Maximum Crispiness
Transfer the honey chicken mac and cheese to serving bowls while it's still hot. The crispy breading on the chicken will soften slightly as it sits, so serving it immediately ensures that perfect crunch with every bite. Garnish with an extra sprinkle of panko breadcrumbs if you want to emphasize that crispy texture even more.
Each bite should deliver that crispy, sweet-spiced chicken paired with creamy, cheesy macaroni. The honey adds a beautiful sweetness that cuts through the richness of the cheese, making this dish irresistibly comforting. Enjoy it straight from the pot while it's hot—this is one dish that doesn't wait well!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE PANKO: Mix the panko with 1 tablespoon melted butter before pressing it on—this makes the coating stick like glue instead of crumbling off. I learned this the hard way when my first batch turned into a breadcrumb avalanche.
- BRINE THE CHICKEN: Soak the thighs in salted water (1 tablespoon salt per 4 cups water) for 20 minutes before coating—keeps them juicy even after frying. Sounds like overkill, but the difference in texture is noticeable.
- DON’T OVERCOOK THE PASTA: Pull the macaroni when it’s just al dente—Applebee’s version relies on that slight bite. Overcooking turns it mushy, and no amount of cheese can fix that. Taste-test the last piece before draining.
- MAKE THE SAUCE FIRST: Simmer the flour, sugar, and butter for the sauce while the chicken fries—it cuts down on active time. I used to do it last, and the whole dish would feel rushed. This way, everything’s ready when the chicken comes out.
Perfect pairings for this recipe
Sweet-Spiced Side Dishes
Applebee's honey chicken mac and cheese pairs beautifully with cornbread muffins—their slight sweetness and crumbly texture complement the dish perfectly. I like to use Jiffy cornbread mix for convenience, but homemade versions with honey butter take it to the next level.
Another great option is garlic mashed potatoes—their buttery richness balances the sweet-spiced chicken. 🍯
Crunchy Vegetable Additions
For a lighter touch, add roasted Brussels sprouts tossed in honey and balsamic glaze—the caramelized edges mirror the chicken's crispiness. Alternatively, crispy green beans sautéed with garlic and a pinch of red pepper flakes add freshness without overpowering the dish.
Both veggies hold up well to reheating, making them ideal for leftovers.
Beverage Pairings
A sweet tea with lemon is my go-to drink for this dish—its Southern charm mirrors the honey-spiced flavors. For something lighter, try sparkling apple cider (like Martinelli's) to cut through the richness.
If you prefer beer, a honey lager (such as Allagash Honey Brown) enhances the dish's sweet notes beautifully. 🍺
Garnish Enhancements
Top your dish with chopped scallions and an extra drizzle of honey right before serving for a restaurant-worthy finish. For a smoky twist, sprinkle crumbled bacon on top—it adds a salty contrast that elevates the flavors.
If you love heat, a pinch of smoked paprika or chili powder on the chicken before baking adds depth without overpowering the sweetness.
Dessert Follow-Up
End the meal with warm apple crisp—the applesauce topping pairs seamlessly with the honey in the mac and cheese. For something lighter, vanilla bean ice cream with a drizzle of caramel sauce offers a creamy contrast.
If you're feeling indulgent, chocolate-dipped strawberries add a touch of elegance to the meal.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but thighs are preferred for their juicier texture and richer flavor. If using breasts, cut them into 1-inch thick pieces and pound them gently to ¼-inch thickness to ensure even cooking. They'll cook faster than thighs, so reduce pan time to 3-4 minutes per side to avoid drying out.
How do I make the mac and cheese sauce extra creamy?
For a velvety texture, use full-fat ingredients—like heavy cream instead of milk and aged sharp cheddar. Stir in 1 tablespoon cold butter at the end for extra richness, or whisk in 1-2 tablespoons of pasta water if the sauce thickens too much. For an ultra-smooth finish, melt the cheese slowly over low heat and avoid boiling.
Can I bake the dish instead of pan-frying the chicken?
Preheat oven to 400°F and bake the breaded chicken on a wire rack over a baking sheet for 18-20 minutes, flipping halfway. This keeps the breading extra crispy. For a hands-off approach, bake the entire dish in an oven-safe skillet at 375°F for 20 minutes—just cover with foil for the last 5 minutes to melt the cheese.
What if my chicken breading isn't crispy enough?
Try these fixes: Toast the panko for 5 minutes before mixing, use more butter (up to 0.5 cup total), or bake instead of pan-frying. For extra crunch, sprinkle additional panko on top before serving. Avoid overcrowding the pan—cook in batches if needed to maintain high heat.
How can I make this dish spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the breading mix, or stir in 1 tablespoon hot sauce with the honey at the end. For heat lovers, sprinkle chopped jalapeños on top before serving.