Description
Hot Honey Feta Chicken is a delightful and vibrant dish that combines tender, perfectly seared chicken breasts with a sweet and spicy hot honey glaze, topped with a tangy and creamy feta cheese mixture. This recipe delivers a harmonious explosion of flavors — smoky, spicy, sweet, and tangy — with a fresh herb garnish that elevates every bite. Perfect for a quick yet impressive weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts (about 4–6 breasts)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Hot Honey Sauce
- 1/4 cup honey
- 1–2 tbsp hot sauce (such as Frank’s RedHot, Sriracha, or your favorite) – adjust to your spice preference
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional, for extra heat)
Feta Topping
- 4 oz feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp olive oil
- 1/2 lemon, juiced
Garnish
- Fresh basil leaves
- Extra red pepper flakes
- Lemon wedges
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tender slices.
- Season the Chicken: In a small bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Generously season both sides of the pounded chicken breasts with this spice mixture, coating evenly.
- Heat the Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and is hot enough to sear the chicken.
- Sear the Chicken: Carefully place the seasoned chicken breasts in the hot skillet without overcrowding. Cook for about 4-5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (74°C) — check with a meat thermometer for accuracy.
- Rest the Chicken: Remove cooked chicken from the skillet and place on a plate. Tent loosely with foil and let it rest for 5-10 minutes to allow juices to redistribute and keep it moist.
- Make the Hot Honey Sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar, and red pepper flakes (if using). Place over medium heat and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the honey thins slightly and flavors meld.
- Adjust Sauce Flavor: Taste the hot honey mixture and adjust heat by adding more hot sauce or red pepper flakes as desired.
- Prepare the Feta Topping: In a small bowl, mix crumbled feta cheese, chopped parsley, chopped chives, olive oil, and lemon juice. Stir gently until well combined.
- Season Feta Topping: Taste and adjust the feta topping seasoning with salt, pepper, or additional lemon juice if more tang is desired.
- Slice the Chicken: Once rested, slice the chicken breasts against the grain into 1/2-inch thick slices for maximum tenderness.
- Plate the Chicken: Arrange the sliced chicken on a serving platter or individual plates, spacing slices to allow sauce and toppings to coat evenly.
- Drizzle the Hot Honey: Generously drizzle the hot honey sauce over the sliced chicken, ensuring each piece has a sweet and spicy glaze.
- Add the Feta Topping: Spoon the feta cheese mixture evenly over the glazed chicken slices so each bite has a creamy, tangy contrast.
- Garnish: Decorate with fresh basil leaves, extra red pepper flakes for heat, and lemon wedges for brightness and an extra citrusy squeeze if desired.
- Serve: Serve immediately. This dish pairs beautifully with rice, quinoa, roasted vegetables, or a crisp fresh salad for a complete meal experience.
Notes
- For extra heat, increase the cayenne pepper and red pepper flakes or use spicier hot sauce varieties.
- Make sure to pound the chicken evenly to avoid uneven cooking.
- Resting the chicken after cooking is essential to keep it juicy.
- The honey sauce should be gently simmered, not boiled, to preserve its delicate sweetness.
- Feta topping can be prepared ahead and refrigerated for up to a day.
- Leftover chicken is great for salads or sandwiches the next day.
- Use a meat thermometer to ensure perfectly cooked chicken without drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
