Mustard-Glazed Chicken Thighs with Creamy Mac and Cheese and Green Beans

This dish brings together the bold flavors of South Carolina-style golden barbecue sauce with perfectly seared chicken thighs. The sauce, made with mustard, honey and a hint of cayenne, creates a sticky, tangy glaze that clings to every bite. On the side, creamy stovetop mac ‘n’ cheese and tender green beans round out the plate for a satisfying, all-in-one dinner.

Best of all, this recipe comes together in about 30 minutes, making it ideal for busy weeknights. The mac ‘n’ cheese is extra creamy thanks to a blend of cream cheese and cheddar, while the green beans add a fresh, crisp contrast. Whether you’re cooking for family or just yourself, this meal is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Yellow MustardView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cayenne PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 cup Gemelli PastaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive 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. In a small bowl, whisk together ketchup, 1½ tablespoons mustard, 1 tablespoon water, ½ teaspoon garlic powder, honey, ½ teaspoon paprika, ½ teaspoon sugar and a pinch of cayenne. Set aside.
2. Halve, peel and mince half the shallot (use the other half as you like). Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken thighs all over with salt and pepper, then add to the pan. Cook until no longer pink in the center, 4-6 minutes per side. Remove from pan and set aside.
3. While chicken cooks, add 1 cup gemelli pasta to the boiling water. Cook, stirring occasionally, until almost tender, about 10 minutes. Add green beans to the same pot and continue cooking until both are tender, 3-4 minutes longer. Remove green beans with a slotted spoon or tongs and set aside. Drain the gemelli.
4. Once chicken is cooked through, reduce heat under the pan to medium and add the sauce. Toss chicken to coat. Let cook until the sauce thickens to a sticky consistency, 2-3 minutes. Remove from heat.
5. Melt ½ tablespoon butter in the pot used for the pasta over medium-low heat. Add minced shallot and cook, tossing, until softened, about 2 minutes. Remove pot from heat. Add drained gemelli, 2 tablespoons water, cream cheese, cheddar cheese and another ½ tablespoon butter. Stir until creamy. Season with salt and pepper. If the mixture is stiff, add another 1-2 tablespoons water.
6. Drizzle green beans with olive oil and season with salt and pepper. Divide chicken, mac ‘n’ cheese and green beans between plates. Drizzle any remaining sauce from the pan over the chicken. If the sauce seems stiff, stir in a splash or two of water first.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini works well in place of gemelli.

How do I make the sauce less spicy?

Reduce or omit the cayenne pepper. The sauce will still have a tangy, sweet flavor from the mustard and honey.

Can I use boneless chicken breasts instead of thighs?

Yes, but adjust cooking time as breasts may cook faster. Ensure they reach an internal temperature of 165°F.