Tangy North Carolina BBQ Chicken with Stovetop Mac and Cheese

Craving that irresistible tang of North Carolina barbecue but don’t have time to fire up the grill? This stovetop chicken breast recipe brings all the bold, vinegar-based flavors to your kitchen in under 30 minutes. With a sticky-sweet and spicy sauce that coats every bite, it’s paired with a creamy stovetop mac ‘n’ cheese and tender green beans for a complete, satisfying meal.

The secret is in the sauce: a quick blend of barbecue sauce and white wine vinegar, kicked up with fresh chili. While the chicken cooks, you’ll whip up an easy mac ‘n’ cheese using gemelli pasta, cheddar and cream cheese for extra creaminess. It’s the perfect weeknight dinner that feels like a backyard cookout-no charcoal required.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken breasts on a cutting board and cover with plastic wrap. Pound with a mallet or heavy pan until ½ inch thick.
2. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Season chicken all over with salt and pepper. Cook until no longer pink in the center, 3-4 minutes per side. Remove skillet from heat.
3. Meanwhile, finely mince chives until you have 1 tablespoon. Mince the chili pepper, removing ribs and seeds for less heat if desired.
4. Once water is boiling, add gemelli pasta and cook, stirring occasionally. After 5 minutes, add green beans to the same pot and continue cooking until tender, about 4 minutes more.
5. Remove green beans with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain the gemelli and return to the pot off heat.
6. Add cheddar cheese, cream cheese, minced chives, 1 tablespoon water, 1 tablespoon butter and a pinch of chili (to taste) to the pot with the pasta. Stir until a thick, creamy sauce forms. Season with salt and pepper.
7. Add barbecue sauce, white wine vinegar and as much remaining chili as you like to the skillet with the chicken. Return to low heat and toss until chicken is coated in a sticky sauce.
8. Divide the chicken between plates and serve with the mac ‘n’ cheese and green beans on the side.

Recipe Tips

FAQ

Can I use boneless, skinless chicken thighs instead of breasts?

Yes, boneless thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer to cook through.

What can I use instead of white wine vinegar?

Apple cider vinegar is a great substitute and will still give that tangy North Carolina-style flavor.

How do I store leftovers?

Store chicken, mac ‘n’ cheese and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.