Applebee's Honey Chicken Mac and Cheese Recipe: Crispy Breaded Chicken Over Creamy Cheese Sauce

This Applebee's honey chicken mac and cheese recipe delivers the restaurant's signature combination of crispy breaded chicken and rich, cheesy pasta in your own kitchen. The secret lies in perfectly balancing sweet honey glaze with savory cheese sauce, creating a dish that's both comforting and indulgent.

I've replicated their exact techniques after years of testing—no shortcuts, just restaurant-quality results at home.

The creamy mac and cheese base starts with a velvety roux that forms the foundation for layers of sharp cheddar and creamy Monterey Jack. What sets this apart is the honey-glazed chicken—tender pieces coated in a crispy breading that stays perfectly golden.

The honey glaze caramelizes beautifully, adding just the right amount of sweetness to complement the rich cheese sauce.

What you'll end up with is a dish that looks as impressive as it tastes—crispy chicken pieces nestled in golden, bubbly mac and cheese. The texture contrast between the crunchy chicken and creamy pasta is what makes this recipe stand out.

This is comfort food at its finest, with the perfect balance of flavors that Applebee's fans crave.

Ready in about 45 minutes, this recipe serves four and makes enough for leftovers. The best part? You can customize it with different cheeses or chicken seasonings while keeping the signature honey glaze that makes this dish unforgettable. Let's get started on recreating this restaurant classic at home.

Ingredients for applebee's honey chicken mac and cheese

Crispy chicken meets creamy mac and cheese—just 15 ingredients for restaurant-style flavor at home.

The chicken is the star here, so don't skimp on quality. Look for plump, boneless breasts—the kind with good marbling stays juicier. Pound them thin for even cooking, and Costco or Trader Joe's usually have the best prices. For the breading, mixing flour and cornstarch gives that signature Applebee's crunch. I always grab extra cornstarch—it's worth the few cents more for that crispy texture. If you're short on time, use pre-shredded cheese, but freshly grated melts better—worth the extra minute with a box grater.

No sharp chedddar? Pepper jack works in a pinch, though it adds a bit of heat. Running out of Monterey Jack? Colby Jack is a decent swap, but the flavor won't be identical. The honey glaze is non-negotiable for that signature sweetness—avoid artificial honey substitutes. For the roux, don't rush the cooking. That golden color is key for flavor. And if you're feeling fancy, add a pinch of smoked paprika to the breading for depth. The macaroni? Any shape works, but elbow pasta holds up best to the creamy sauce.

This dish reheats beautifully—just add a splash of milk to loosen the sauce. Keeps for 3-4 days in the fridge, though it's best the first day. For leftovers, store the chicken and mac separately to keep that crispy texture. Freezes for up to 2 months if you wrap it tightly. Pro tip: Make extra chicken—it's perfect for salads or wraps the next day. The cheese sauce thickens as it cools, so stir in a splash of milk when reheating if it's too thick.

Step-by-step instructions for Applebee's honey chicken mac and cheese

Here's how to recreate that perfect balance of crispy chicken and velvety cheese sauce at home.

Start by cutting the 1.5 lb boneless, skinless chicken breasts into 1-inch pieces and pounding them to an even ¼-inch thickness using a meat mallet or rolling pin. This ensures even cooking and maximum crispiness. Place the chicken pieces in a shallow dish and season generously with 1 tsp salt and ¼ tsp ground black pepper—this helps the breading adhere better.

In a large bowl, whisk together the 1 cup all-purpose flour and ¼ cup cornstarch for the breading. The cornstarch creates extra crispiness you won't get with flour alone. In another bowl, beat the 2 whole large eggs until smooth. Set up a breading station: dip each chicken piece first in the egg wash, letting excess drip off, then coat thoroughly in the flour mixture, pressing gently to adhere. Let the breaded chicken rest for 5 minutes—this helps the coating set for maximum crunch.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until the chicken is golden brown and the internal temperature reaches 165°F. You'll know it's ready when the edges are crispy and the chicken releases easily from the pan.

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. If the oil starts smoking or the chicken browns too quickly, reduce the heat slightly—you want that perfect golden crust without burning. Keep the chicken warm while you prepare the mac and cheese base.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook until al dente—about 2 minutes less than the package instructions. This ensures the pasta finishes cooking in the cheese sauce without becoming mushy. Drain the pasta and set it aside, reserving ½ cup pasta water for the sauce.

Here's the thing—don't rinse the pasta after draining. The starch on the surface helps thicken the cheese sauce and creates that perfect clingy texture. If your sauce seems too thick later, you can always add a splash of that reserved pasta water to loosen it.

In the same skillet used for the chicken (no need to clean it—the browned bits add flavor), melt the ½ cup unsalted butter over medium heat. Add the 2 cloves minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the ¼ cup all-purpose flour and whisk constantly for 1-2 minutes until the mixture forms a smooth roux and turns a light golden color.

Slowly pour in the 1 cup whole milk while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and stir in the 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese until completely melted and smooth. The sauce should be thick enough to coat the back of a spoon but still pourable.

Gently fold the cooked macaroni into the cheese sauce until evenly coated. Stir in the crispy chicken pieces and mix well to distribute the sauce. Return the skillet to low heat and stir in the ½ cup honey and remaining ½ tsp salt and ¼ tsp black pepper. Let the mixture simmer gently for 2-3 minutes until everything is heated through and the honey is fully incorporated.

For that signature Applebee's finish, transfer the mac and cheese to a serving dish and broil for 2-3 minutes until the top is lightly golden and bubbly. Watch it closely—broilers can be aggressive! Garnish with extra black pepper if desired. Serve immediately while the chicken is still crispy and the sauce is creamy.

Creative variations of this recipe

Spicy Kick Version

For heat lovers, add 1 tbsp cayenne pepper to the breading mix and 1 tsp smoked paprika to the cheese sauce. I like to finish with a drizzle of hot honey (mix ½ cup honey with 1 tsp chili flakes) before serving.

The heat cuts through the richness beautifully while keeping that signature sweetness. 🌶️

Buffalo Chicken Twist

Swap the honey glaze for a ½ cup buffalo sauce mixed with 2 tbsp melted butter. Toss the cooked chicken in this sauce before combining with the mac and cheese.

Top with crumbled blue cheese and chopped celery for a tangy, spicy contrast. This version is a crowd-pleaser for game day gatherings.

Vegetarian Option

Replace the chicken with 12 oz extra-firm tofu pressed and cubed, then breaded and pan-fried using the same technique. For extra flavor, marinate the tofu in 2 tbsp soy sauce and 1 tbsp maple syrup before breading.

The texture stays crispy, and the honey glaze still shines. This keeps the dish vegetarian while maintaining that comforting, cheesy appeal.

Extra Crispy Topping

For a restaurant-style finish, sprinkle the baked mac and cheese with ½ cup panko breadcrumbs mixed with 2 tbsp melted butter before broiling. The panko adds an extra layer of crunch that mimics Applebee's presentation.

I also like to add ¼ cup grated Parmesan cheese to the topping for a salty, umami boost.

Slow Cooker Adaptation

Make this dish hands-off by cooking the mac and cheese in a slow cooker. After making the cheese sauce, stir in the cooked chicken and macaroni, then transfer everything to a 5-6 quart slow cooker.

Cook on low for 2 hours, stirring occasionally. In the last 30 minutes, stir in the honey and broil briefly to create that golden finish. Perfect for busy weeknights!

Frequently asked questions