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Hot Honey Infused Feta Chicken

Tender chicken glazed with sweet-spicy hot honey and topped with tangy crumbled feta for a bold, flavorful dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup honey
  • 1-2 tablespoons hot sauce like Frank's or Sriracha
  • 1 teaspoon red pepper flakes adjust for heat preference
  • 1 tablespoon apple cider vinegar
  • 4-6 oz feta cheese crumbled
  • Fresh parsley chopped, for garnish

Equipment

  • Oven-safe skillet
  • Meat mallet or heavy pan
  • small bowl
  • Instant read thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. Pound to even thickness of about 3/4 inch using a meat mallet or heavy pan.
  2. Rub chicken breasts all over with olive oil. Mix together garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle spice mixture generously over both sides of chicken, pressing it into the meat.
  3. Heat an oven-safe skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown. The chicken won't be fully cooked yet.
  4. While chicken sears, whisk together honey, hot sauce, red pepper flakes, and apple cider vinegar in a small bowl until smooth.
  5. Pour about half of the hot honey mixture over the seared chicken in the skillet, coating each piece. Reserve remaining half for finishing. Transfer skillet to the oven.
  6. Bake for 10 to 12 minutes, or until chicken reaches internal temperature of 165°F. The glaze will reduce and caramelize on the chicken.
  7. Remove skillet from oven. Immediately sprinkle crumbled feta cheese generously over each chicken breast.
  8. Optional: Switch oven to broil setting and return skillet for 2 minutes to warm feta and further caramelize the glaze. Watch carefully to prevent burning.
  9. Let chicken rest for 3 minutes. Drizzle reserved hot honey glaze over the top and garnish with chopped fresh parsley.

Notes

Storage: Keep leftovers in airtight container for up to 3 days. Reheat gently in 350°F oven for 10-12 minutes, covered with foil. Heat Level: For mild, use 1 tablespoon hot sauce and 1/2 teaspoon red pepper flakes. For spicy, use 3 tablespoons hot sauce and extra red pepper flakes. Add cayenne to spice rub for more heat. Substitutions: Use boneless skinless chicken thighs (add 2-3 minutes baking time). Pork chops work with same technique. Lemon juice can replace apple cider vinegar. Goat cheese or blue cheese can replace feta. No Oven-Safe Skillet: Sear in regular skillet, transfer to baking dish, add glaze, and bake. Extra Glaze: Double the hot honey recipe and keep extra in refrigerator for up to 2 weeks. Use on pizza, wings, vegetables, or biscuits. Serving: Perfect over quinoa, jasmine rice, or with roasted Brussels sprouts and fingerling potatoes. Pro Tip: Pound chicken to even thickness for consistent cooking. Don't skip searing—it develops crucial flavor and fond that enriches the glaze.