Go Back

Hot Honey Feta Chicken

This Hot Honey Feta Chicken is a perfect combination of sweet, spicy, and savory flavors. Juicy chicken breasts are topped with melted feta cheese and drizzled with hot honey for a delicious weeknight dinner that comes together in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 oz feta cheese crumbled (block feta works best, crumble just before using)
  • 2 tablespoons hot honey or make your own with honey and hot sauce to taste
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • 10 to 12-inch oven-safe skillet (cast iron preferred)
  • Small mixing bowl
  • Paper towels
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts completely dry with paper towels and place them on a cutting board.
  3. In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and pepper. Rub the spice mixture all over the chicken breasts, coating every surface.
  4. Heat a 10 to 12-inch oven-safe skillet over medium-high heat until you see a slight shimmer on the pan surface. Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Do not move the chicken while searing to achieve a proper crust.
  5. Sprinkle the crumbled feta cheese evenly over the chicken breasts while they're still in the skillet.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part and the feta is melted.
  7. Remove from the oven using oven mitts (the handle will be very hot) and drizzle the hot honey over the chicken in a zigzag pattern.
  8. Let the chicken rest in the skillet for 3-4 minutes, then garnish with fresh chopped parsley before serving.

Notes

Make sure not to overcook the chicken to keep it moist and tender. Use an instant-read thermometer inserted into the thickest part of the breast for best results. If you don't have hot honey, make your own by mixing regular honey with hot sauce or red pepper flakes to your preferred heat level. For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking. Chicken thighs can be substituted for breasts if preferred (adjust baking time to 18-22 minutes). Store leftovers in an airtight container in the refrigerator for 3-4 days at 40°F or below.
QR Code linking back to recipe