Hot Honey Infused Feta Chicken

Hot honey has taken the food world by storm, and this Hot Honey Infused Feta Chicken shows exactly why. The combination of sweet honey spiked with hot sauce and red pepper flakes creates a glaze that’s simultaneously spicy, sweet, and tangy, while crumbled feta adds salty, creamy richness that balances everything perfectly. Each bite delivers layers of flavor that keep you reaching for more.

What makes this recipe so appealing is how the hot honey caramelizes on the chicken during baking, creating sticky, lacquered edges with concentrated flavor. The feta doesn’t fully melt like other cheeses—instead, it softens and becomes creamy while maintaining its crumbly texture and tangy bite. That contrast between the sweet-spicy glaze and the salty cheese is what makes this chicken so memorable.

I reach for this recipe when I want something that feels special but comes together quickly enough for a weeknight. The spice blend creates a flavorful foundation, the hot honey adds excitement, and the feta brings sophistication. Served over rice or quinoa to soak up the glaze, this becomes a complete dinner that satisfies on every level. The leftovers are excellent too—the flavors meld overnight and taste even better the next day.

Why You’ll Love This Hot Honey Infused Feta Chicken

The hot honey glaze hits all the right notes—sweet from the honey, spicy from the hot sauce and red pepper flakes, and tangy from the apple cider vinegar. This combination creates complexity that’s more interesting than plain sweet or plain spicy. The glaze reduces and thickens in the oven, coating the chicken in a sticky, flavorful layer.

Searing the chicken before baking develops a golden-brown crust that adds depth and prevents the meat from drying out. Those caramelized bits on the outside create textural contrast against the tender interior. The sear also leaves fond in the pan that mixes with the hot honey glaze, creating even more flavor.

Feta cheese brings Mediterranean flair and a tangy, salty punch that cuts through the sweetness. Unlike mozzarella or cheddar that melt completely, feta maintains its structure while becoming creamy and warm. The crumbles create pockets of salty richness throughout each serving.

The cooking method is straightforward and mostly hands-off. After the initial sear, the oven does the work while you prep sides or set the table. The single-skillet approach means less cleanup, and everything comes together in thirty-five minutes from start to finish.

Ingredients for Hot Honey Infused Feta Chicken

I use boneless, skinless chicken breasts for their lean protein and mild flavor that pairs well with bold glazes. Choose breasts that are similar in size for even cooking. Pounding them to uniform thickness ensures every piece finishes at the same time.

The Chicken:

• 1.5 lbs boneless skinless chicken breasts (pounded to even thickness)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

The Hot Honey Glaze:

• 1/3 cup honey
• 1–2 tablespoons hot sauce (like Frank’s or Sriracha)
• 1 teaspoon red pepper flakes (adjust for heat)
• 1 tablespoon apple cider vinegar

The Topping:

• 4–6 oz feta cheese, crumbled
• Fresh parsley, chopped (for garnish)

Ingredient Notes:

The type of honey you use affects the final flavor. Regular clover honey works perfectly, but if you want something more complex, try buckwheat or wildflower honey. The honey needs to be liquid—if yours has crystallized, warm it gently in the microwave for fifteen seconds before using.

Choose your hot sauce based on your heat tolerance and flavor preference. Frank’s RedHot brings vinegar-forward tang with moderate heat. Sriracha adds sweetness and garlic along with spice. For serious heat lovers, use a hotter sauce like Cholula or Tabasco, but start with less and add more to taste.

Good quality feta makes a noticeable difference here. Greek or Bulgarian feta packed in brine has better flavor and creamier texture than the pre-crumbled domestic versions. Drain it well before crumbling to avoid adding excess moisture to the dish.

Smoked paprika in the spice rub adds subtle smokiness that complements the hot honey beautifully. Regular paprika works if that’s what you have, but the smoked variety brings an extra dimension that makes the chicken taste more complex.

How to Make Hot Honey Infused Feta Chicken

The pounding and searing steps are crucial for achieving juicy, evenly cooked chicken. I always make sure my chicken is completely dry before seasoning—any surface moisture prevents proper browning.

1. Preheat your oven to 400°F. Pat the chicken breasts completely dry with paper towels on both sides. Place each breast between two pieces of plastic wrap or parchment paper and use a meat mallet, rolling pin, or heavy pan to pound them to an even thickness of about three-quarters of an inch. Focus on the thicker parts, working from the center outward until the entire breast is uniform.
2. Rub the chicken breasts all over with olive oil, making sure both sides are well coated. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the spice mixture generously over both sides of the chicken, pressing it into the meat with your fingers so it adheres well.
3. Heat an oven-safe skillet over medium-high heat until it’s quite hot—a drop of water should sizzle immediately. Place the seasoned chicken breasts in the pan, laying them away from you to avoid oil splatter. Let them sear undisturbed for three to four minutes until the undersides develop a golden-brown crust. Flip and sear the other side for another three to four minutes. The chicken won’t be cooked through yet, which is fine.
4. While the chicken sears, make the hot honey glaze. In a small bowl, whisk together the honey, hot sauce, red pepper flakes, and apple cider vinegar until smooth and well combined. The vinegar helps balance the sweetness and thins the honey slightly so it pours more easily. Taste and adjust the heat level—add more hot sauce for spicier glaze or reduce it for milder flavor.
5. Pour about half of the hot honey mixture over the seared chicken in the skillet, making sure each piece gets coated. Reserve the other half for finishing. The glaze will sizzle and start to bubble around the chicken. Carefully transfer the entire skillet to the preheated oven.
6. Bake for ten to twelve minutes, depending on the thickness of your chicken. The glaze will reduce and caramelize on the chicken while it cooks through. Check the internal temperature with an instant-read thermometer—it should register 165°F in the thickest part of the largest breast. The chicken should look glossy and lacquered with a deep golden color.
7. Remove the skillet from the oven using oven mitts—the handle will be extremely hot. Immediately sprinkle the crumbled feta cheese generously over each chicken breast while they’re still hot. The residual heat will warm the feta and make it slightly creamy.
8. For an optional finishing step, switch your oven to the broil setting. Return the skillet to the oven and broil for about two minutes, watching carefully. The feta will warm further and soften around the edges while developing a few golden spots. The hot honey glaze will bubble and caramelize even more. Don’t leave it unattended—broilers work fast and can burn things quickly.
9. Remove the skillet from the oven and let the chicken rest for about three minutes. Drizzle the reserved hot honey glaze over the top of each piece. Garnish with chopped fresh parsley, which adds a pop of color and fresh, herbaceous notes that balance the sweet-spicy richness.

The most common mistake is not pounding the chicken to even thickness, which results in some pieces being overcooked while others are undercooked. Another issue is using too high heat during searing, which burns the spices before the chicken develops a proper crust.

What to Serve with Hot Honey Infused Feta Chicken

This bold, flavorful chicken needs sides that can either soak up the glaze or provide cooling contrast.

Fluffy Quinoa: Light, nutty quinoa makes the perfect base for the hot honey glaze to pool on. The grain soaks up all that sticky, spicy-sweet sauce while adding protein and fiber to round out the meal.

Jasmine Rice: Fragrant jasmine rice is a neutral canvas that lets the chicken shine. The fluffy grains catch every drop of hot honey glaze, and the subtle floral aroma complements the bold flavors without competing.

Roasted Brussels Sprouts: Crispy roasted Brussels sprouts with caramelized edges bring a slightly bitter note that balances the sweet honey. Their firm texture provides satisfying contrast to the tender chicken.

Greek Salad: A cool, crisp Greek salad with cucumbers, tomatoes, and olives offers refreshing contrast to the spicy chicken. The fresh vegetables and tangy dressing cleanse your palate between bites of the rich, glazed chicken.

Roasted Fingerling Potatoes: Golden, crispy fingerling potatoes roasted with olive oil and herbs soak up the hot honey beautifully. Their creamy interior and crunchy exterior add another layer of texture to the plate.

Garlic Green Beans: Simple sautéed green beans with garlic bring a fresh, green element that cuts through the richness. Their slight crunch and mild flavor provide a welcome balance to the bold chicken.

Pro Tips & Variations

Make extra hot honey glaze—it’s delicious on everything. Double the recipe and keep the extra in a jar in the refrigerator for up to two weeks. Drizzle it on pizza, wings, roasted vegetables, or even biscuits for a sweet-spicy kick.

Don’t skip the searing step even though the chicken finishes in the oven. That initial browning creates flavor through the Maillard reaction and develops fond in the pan that enriches the glaze. The caramelized crust also provides textural contrast.

Use an oven-safe skillet to minimize dishes and streamline the cooking process. Cast iron works beautifully and retains heat well. If you don’t have an oven-safe skillet, sear the chicken in a regular pan, then transfer to a baking dish before adding the glaze and finishing in the oven.

Heat Level Adjustments: For mild heat, use just one tablespoon of hot sauce and reduce the red pepper flakes to half a teaspoon. For serious spice lovers, increase the hot sauce to three tablespoons and add extra red pepper flakes. You can also add a pinch of cayenne to the spice rub.

Protein Swaps: Boneless, skinless chicken thighs work beautifully and stay even more moist than breasts. They may need an extra two to three minutes of baking time. Pork chops follow the same technique with similar cooking times. Even firm white fish like cod or halibut can be glazed with hot honey, though reduce the baking time to about eight minutes.

Different Cheeses: Goat cheese creates a similar tangy effect with a creamier texture than feta. Fresh mozzarella adds mild, milky richness. Blue cheese brings sharp, funky notes that pair surprisingly well with hot honey—this combination is popular on pizza for good reason.

Herb Variations: Fresh basil instead of parsley adds a sweet, aromatic note. Chopped fresh oregano brings Mediterranean flavor that complements the feta. Even fresh mint provides cooling contrast that works beautifully with the spicy glaze.

Storage & Reheating Tips

Store leftover chicken in an airtight container in the refrigerator for up to three days. The hot honey glaze and feta keep well, and the flavors actually improve as they have time to meld together overnight.

Reheat gently in a 350°F oven for about ten to twelve minutes until warmed through. Cover the chicken loosely with foil to prevent the feta from drying out. You can also add a tablespoon of water to the container before reheating to create steam that keeps everything moist.

The microwave works for quick reheating, but use 50% power and heat in one-minute intervals to prevent the chicken from becoming rubbery. The feta may separate slightly when microwaved, but the flavor remains excellent.

This dish doesn’t freeze particularly well because the feta texture changes when frozen and thawed. If you must freeze it, store the cooked chicken and glaze without the feta for up to two months. Thaw overnight in the refrigerator, reheat, and add fresh crumbled feta before serving.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs are more forgiving and stay juicier. They may need an extra two to three minutes of baking time. Bone-in, skin-on thighs also work but require about twenty-five to thirty minutes total in the oven.

What if my hot honey is too spicy? Add more honey to dilute the heat, or stir in a tablespoon of butter to mellow the spice. You can also add a squeeze of lemon juice to brighten it without making it spicier. Next time, start with less hot sauce and work your way up.

Can I make this without an oven-safe skillet? Yes. Sear the chicken in a regular skillet, then transfer it to a baking dish. Add the hot honey glaze to the baking dish and proceed with the recipe. You’ll lose the concentrated fond from the pan, but it still works well.

Why doesn’t the feta melt like other cheeses? Feta has a different protein structure and lower fat content than melting cheeses like mozzarella or cheddar. It softens and becomes creamy when heated but maintains its crumbly texture. This is actually desirable in this recipe—you want those distinct pockets of tangy cheese.

Can I use regular honey instead of making hot honey? The hot honey is what makes this recipe special. Regular honey will make the dish sweet but won’t have the complexity and excitement that the hot sauce and red pepper flakes provide. However, if you’re very sensitive to spice, you can reduce the hot sauce to just half a tablespoon for a milder version.

This hot honey infused feta chicken proves that simple ingredients can create exciting, restaurant-quality flavors at home. The combination of sweet, spicy, tangy, and salty notes creates something that’s genuinely crave-worthy and memorable. This one’s definitely worth making again and again.