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Hot Honey Feta Chicken

Crispy chicken bites tossed in sweet-spicy hot honey glaze and finished with creamy feta for a protein-packed dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup feta cheese crumbled
  • fresh parsley chopped, for garnish
  • 1/3 cup honey
  • 1-2 tablespoons hot sauce adjust to taste
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon red pepper flakes

Equipment

  • large skillet
  • Large bowl or resealable bag
  • Small bowl for sauce
  • whisk

Method
 

  1. In a large bowl or resealable bag, combine the cornstarch, garlic powder, salt, and black pepper. Mix thoroughly.
  2. Add the chicken pieces to the cornstarch mixture and toss until completely coated. Shake off any excess coating.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Add the chicken in a single layer, leaving space between pieces. Work in batches if necessary. Cook for 5 to 7 minutes per side until golden brown, crispy, and cooked through to 165°F internal temperature.
  5. While the chicken cooks, whisk together the honey, hot sauce, apple cider vinegar, and red pepper flakes in a small bowl until smooth.
  6. Once all chicken is cooked, return it to the skillet and reduce heat to low. Pour the hot honey sauce over the chicken.
  7. Toss the chicken continuously in the sauce for 1 to 2 minutes until the sauce thickens slightly and forms a glossy glaze.
  8. Remove from heat and immediately stir in the crumbled feta cheese, allowing it to soften but not completely melt.
  9. Garnish with fresh parsley and serve immediately while the chicken is crispy and the feta is warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small drizzle of oil to help restore crispness. Substitutions: Chicken thighs can replace breasts for juicier results. Lemon juice works in place of apple cider vinegar. For dairy-free, use toasted pine nuts or cashews instead of feta. Make-Ahead: Cut and coat chicken up to 4 hours ahead and refrigerate. Mix sauce up to 1 day ahead. Bring chicken to room temperature 15 minutes before cooking. Serving Suggestions: Serve over quinoa, couscous, rice, or with a fresh Mediterranean salad. Pairs beautifully with roasted vegetables or warm pita bread.