Side Dishes
Applebee's Honey Chicken Mac and Cheese recipe delivers that signature restaurant flavor at home with a perfect balance of sweet honey and rich cheddar.
The secret lies in crispy fried chicken tossed in a sticky honey-spiced glaze, then nestled into a creamy mac and cheese sauce that's both comforting and crave-worthy.
I've recreated this dish exactly as it comes from the restaurant, including the proper breading technique and sauce reduction that makes all the difference.
What sets this recipe apart is the harmony between the sweet honey glaze and savory mac and cheese—each bite delivers a perfect contrast of flavors. The chicken stays tender while developing crispy edges, and the mac and cheese sauce achieves that ideal creamy texture without being overly heavy.
This version uses a simple breading method that creates restaurant-quality crispiness without requiring special equipment.
The result is a dish that's hearty enough to serve as a main course but still feels like a comforting side. The honey glaze caramelizes slightly when tossed with the chicken, adding depth to every bite, while the mac and cheese sauce clings perfectly to the pasta.
This recipe delivers the same satisfaction as your favorite restaurant version, with the added bonus of being able to customize the spice level to your preference.
Whether you're serving this as a family dinner or bringing it to a gathering, the combination of crispy chicken and creamy mac and cheese will be a hit. The dish reheats beautifully too, making it perfect for meal prep. Let's get started on recreating this restaurant classic at home.
Ingredients for applebee's honey chicken mac and cheese
Sweet-spiced honey glaze meets creamy cheddar perfection—here's how to nail Applebee's iconic dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch strips, pounded thin |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading, sifted |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For breading seasoning |
| Onion Powder 🧅 | 1 tsp | For breading seasoning |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| Honey 🍯 | ½ cup | Pure, for glaze |
| Soy Sauce 🍶 | 2 tbsp | For honey glaze |
| Apple Cider Vinegar 🍎 | 1 tbsp | For glaze tang |
| Elbow Macaroni 🍝 | 12 oz | Uncooked, medium size |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for sauce richness |
| Garlic Cloves 🧄 | 2 cloves | Minced, for sauce |
| Dried Thyme 🌿 | ½ tsp | For mac and cheese |
The chicken is where the magic happens. Buy boneless, skinless breasts—they cook faster and stay juicier. Pound them to even thickness (about 1/4-inch) so they crisp up perfectly. Trader Joe's or Costco usually have great prices on bulk chicken, and the pre-cut strips save time. For breading, mix the flour, cornstarch, and spices in a shallow dish—this combo gives you that signature crunch. Pro tip: Chill the chicken strips for 30 minutes before frying to keep them from overcooking. The honey glaze ingredients? Grab pure honey (no fake stuff) and make sure your soy sauce is the light kind—dark soy adds color but not much flavor here.
No cornstarch? Extra flour or a pinch of baking powder works in a pinch. Running short on sharp cheddar? Monterey Jack or pepper jack adds a nice kick, but stick with sharp cheddar for that authentic Applebee's bite. The honey glaze can be made ahead—just store it in the fridge and warm before tossing with the chicken. For the mac and cheese, whole milk and heavy cream are non-negotiable—they make the sauce silky. No butter? Vegan butter or extra olive oil keeps it creamy, though it won't taste exactly the same. And if you're watching calories, you can use half-and-half instead of heavy cream, but trust me on the full-fat version for that restaurant-quality richness.
This dish reheats like a dream—just add a splash of milk to the sauce before warming. Keeps for 4 days in the fridge, though I never last that long. For meal prep, store the chicken and sauce separately, then toss together when ready to eat. The glaze gets even better after sitting overnight, so make it a day ahead if you can. Freezes beautifully too—3 months in the freezer, though the chicken might get a tad soggy. Portion into individual containers so you can grab and go. And if you're serving a crowd, double the recipe—it disappears fast!
Why You'll Love This Recipe
- Fewer Ingredients, Big Flavor: I swear by that simple flour-cornstarch mix coating the chicken—it gives you that perfect crispy-tender bite without needing a dozen spices. Honestly, the honey glaze does most of the heavy lifting here, and it’s foolproof once you get the ratio right.
- One-Pan Magic: Between us, this is the kind of recipe that turns my kitchen into a one-zone operation. Chicken and pasta bake together, so you’re not juggling multiple dishes—just toss everything in, set the timer, and walk away. (Yes, even on a Tuesday night.)
- Leftover Goldmine: The sauce thickens beautifully when reheated, and the chicken stays juicy—no sad, dry bites here. I’ve taken this to work lunches, potlucks, and even frozen portions for lazy Sundays, and it’s always met with the same “this is so good” reaction.
- Budget-Friendly Feast: Skinless chicken breasts and basic pantry staples make this a wallet-friendly showstopper. I’ll be real: it costs me half what takeout would, and I get leftovers that taste better than any restaurant’s mac and cheese. Plus, the garlic powder adds depth without breaking the bank.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that restaurant favorite at home with crispy chicken and creamy, sweet-spiced mac and cheese.
Prepare the Chicken for Crispy Perfection
Cut the 1.5 lb boneless, skinless chicken breasts into 1-inch strips and pound each piece to an even ¼-inch thickness between two sheets of plastic wrap using a meat mallet. This ensures even cooking and maximum crispiness. Season each strip generously with the 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp ground black pepper, pressing the spices into the meat so they adhere well.
Next, create your breading station by mixing the 1.5 cups all-purpose flour and 0.5 cup cornstarch in a shallow dish. Dredge each seasoned chicken strip in the flour mixture, pressing gently to coat evenly. Let the breaded strips sit on a wire rack for 10 minutes while you prepare the frying oil. This resting time helps the breading adhere better and prevents clumping when frying.
Fry the Chicken Until Golden and Crispy
Heat the 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—it should maintain this heat consistently. Working in batches to avoid overcrowding, carefully add the breaded chicken strips to the hot oil. Fry for 3-4 minutes per batch until the chicken is golden brown and reaches an internal temperature of 165°F.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. The chicken should be crispy outside with juicy, tender meat inside. If any pieces aren't fully cooked, return them to the oil for an additional 30 seconds. Keep the fried chicken warm while you prepare the honey glaze and mac and cheese sauce.
Make the Sweet-Spiced Honey Glaze
In a small saucepan, combine the 0.5 cup honey, 2 tbsp soy sauce, and 1 tbsp apple cider vinegar. Bring the mixture to a gentle simmer over medium heat, stirring constantly. Let it cook for 3-4 minutes until it thickens slightly and becomes syrupy in consistency. You'll know it's ready when it coats the back of a spoon smoothly.
Remove the pan from heat and set aside. This glaze should have a beautiful amber color and a balance of sweet, salty, and tangy flavors. You'll use this to toss with the mac and cheese and chicken later, creating that signature Applebee's flavor profile.
Cook the Mac and Cheese Sauce
In a large pot, bring 4 quarts of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook according to package instructions until al dente, typically about 10-12 minutes. Drain the pasta, reserving 1 cup of the pasta water, and return it to the pot.
Meanwhile, melt the 4 tbsp butter in a separate large skillet over medium heat. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in the 2 cups shredded sharp cheddar cheese, 1 cup heavy cream, and 1 cup milk. Cook for 2-3 minutes, stirring constantly, until the cheese is completely melted and the sauce is smooth. If the sauce becomes too thick, add reserved pasta water 1 tablespoon at a time until you reach your desired consistency.
Combine Everything for the Ultimate Comfort Dish
Add the cooked macaroni to the cheese sauce and stir in the 0.5 tsp dried thyme. Taste and adjust seasoning with additional salt and pepper if needed. The sauce should be rich, creamy, and perfectly seasoned. Stir in the honey glaze and toss until evenly distributed throughout the mac and cheese.
Finally, gently fold in the crispy fried chicken strips. Serve immediately while the chicken is still crispy and the mac and cheese is hot. The combination of tender chicken, sweet-spiced glaze, and creamy cheese sauce creates that perfect balance of flavors that makes this dish so addictive.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE CHICKEN FIRST: Applebee’s version relies on that crispy, golden chicken coating—don’t skip the double-fry. Pan-fry the floured chicken in batches at 350°F until 165°F internal temp, then finish in a 400°F oven for 3-4 minutes to lock in the crunch. I used to rush this and ended up with soggy, sad bites—trust me, the extra 5 minutes makes all the difference.
- SEPARATE THE DRY MIX: The mac and cheese roux is where flavor hides, so don’t cut corners. Whisk the flour and cornstarch together before adding butter—this prevents lumps and ensures that creamy, velvety texture. I learned this the hard way after scraping out a gummy mess from my first attempt. (Yes, even if you’re impatient like me.)
- SALT THE PASTA WATER: The pasta in this dish needs to soak up flavor like a sponge, and unsalted water means bland noodles. Boil your pasta in water with 1 tablespoon of salt per gallon—this carries over into the cheese sauce and balances the sweetness of the honey glaze. I skip this sometimes, and the dish always tastes flat afterward.
- REST THE CHICKEN AFTER FRYING: Fresh-out-of-the-pan chicken steams like a sauna, which turns that perfect crust into a sad, limp mess. Transfer fried chicken to a wire rack or plate and let it sit for 5 minutes before adding honey sauce. Sounds weird, but it works—your future self will thank you for not skipping this.
Creative variations of this recipe
Spicy Kick Version
For those who love heat, add 1 tbsp gochujang or 1 tsp cayenne pepper to the honey glaze for a fiery twist. I like to balance it with 1 tsp smoked paprika in the chicken breading—this adds depth without overwhelming the sweetness.
The spicy glaze pairs perfectly with the creamy mac and cheese, creating a sweet-heat contrast that’s irresistible. 🌶️
Creamy Ranch Twist
Swap the sharp cheddar for a mix of 1.5 cups sharp cheddar and 0.5 cup ranch seasoning mix in the mac and cheese sauce. Stir in 2 tbsp ranch dressing at the end for extra creaminess.
The tangy ranch flavor complements the sweet honey glaze beautifully, giving it a refreshing, herby kick. This version is a crowd-pleaser for ranch lovers!
Buffalo Chicken Fusion
Toss the fried chicken in ½ cup buffalo sauce instead of the honey glaze, then mix it with the mac and cheese. The spicy, tangy buffalo flavor pairs surprisingly well with the creamy cheese.
For extra fun, sprinkle with crumbled blue cheese and chopped celery on top. It’s a bold twist that keeps the comfort-food vibe while adding excitement. 🔥
Vegetarian Adaptation
Replace the chicken with 1 lb crispy baked tofu or extra-firm tofu cubes, pressed and breaded the same way. For extra flavor, marinate the tofu in 1 tbsp soy sauce and 1 tsp garlic powder before breading.
The honey glaze and mac and cheese sauce stay the same, making this version just as satisfying for vegetarians. It’s a great way to keep the dish hearty and flavorful! 🌱
Extra Crispy Chicken
For next-level crunch, double the cornstarch in the breading to 1 cup and add 1 tbsp ground mustard to help the coating stick.
After frying, sprinkle the chicken with 1 tbsp cornstarch while it’s still hot—this creates an extra-crispy crust that stays crunchy even when tossed with the mac and cheese. Trust me, it’s worth the effort! ✨
Make-Ahead Glaze
Prepare the honey glaze up to 3 days ahead and store it in an airtight container in the fridge. When ready to use, warm it gently in a small saucepan over low heat, stirring until smooth.
This shortcut saves time on busy days, and the flavors actually deepen overnight. Just toss it with the mac and cheese right before serving for that perfect balance of sweet and savory. 💡
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs instead of breasts?
Yes, but with adjustments! Chicken thighs are more forgiving and stay juicier, but they have more fat. Trim excess fat first, then pound to ¼-inch thickness for even cooking. Fry at 325°F (25°F lower) for 4-5 minutes to avoid overcooking. The skin adds flavor but may not crisp as well—remove it before breading if desired.
How do I keep the mac and cheese from getting too thick?
Use reserved pasta water! When draining the macaroni, save 1 cup of starchy water. Add it 1 tablespoon at a time to the cheese sauce while stirring—this prevents clumping and keeps the texture silky. If it still thickens, stir in 1-2 tbsp milk or cream until smooth. The key is patience—don't rush the melting process.
Can I bake the mac and cheese instead of frying the chicken?
For a healthier twist, bake the chicken at 400°F for 12-15 minutes after breading (no oil needed). Toss the baked chicken with the honey glaze, then mix with the mac and cheese. Bake the entire dish at 375°F for 10 minutes to melt the cheese. The texture will be slightly different but still delicious—just less crispy.
Why did my honey glaze turn grainy?
This usually happens from overheating or using impure honey. Simmer the glaze on medium-low heat and stir constantly—never let it boil. Use 100% pure honey (no fillers) and ensure all ingredients are fully dissolved. If it thickens too much, thin with 1 tsp water while warm. The glaze should coat the back of a spoon smoothly.
What’s the best way to reheat leftovers?
Reheat gently to preserve crispiness! Cover with a damp paper towel and warm in the microwave for 1-2 minutes on medium power. For stovetop reheating, add 2 tbsp milk to the sauce and warm on low heat, stirring constantly. Avoid high heat—it makes the chicken soggy. The glaze reheats well too, so toss it back in before serving.