Description
This Hot Honey Feta Chicken recipe combines juicy chicken breasts topped with a flavorful feta mixture and a drizzle of spicy honey. Easy to make and perfect for a delicious weeknight dinner!
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Feta Topping:
- 4 ounces feta cheese (crumbled)
- 1/4 cup Greek yogurt
- 2 tablespoons hot honey (plus more for drizzling)
- 1 teaspoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat oven to 400°F.
- Season the chicken: Pat the chicken dry and season both sides with salt, pepper, and smoked paprika.
- Sear the chicken: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. Remove from heat.
- Prepare the feta topping: In a small bowl, mix feta, Greek yogurt, hot honey, lemon juice, and red pepper flakes (if using) until smooth and spreadable.
- Top the chicken: Spoon the feta mixture evenly over the top of each piece of seared chicken.
- Bake: Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is cooked through and the topping is golden and bubbling.
- Rest and serve: Remove from the oven and let rest for 5 minutes. Drizzle with additional hot honey and garnish with chopped parsley before serving.
Notes
- Great served with roasted vegetables, couscous, or a crisp green salad.
- Make your own hot honey by mixing honey with a pinch of red pepper flakes or cayenne.
- Use chicken thighs for extra juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 370
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg
