Hot Honey Feta Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts or thighs
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 tablespoon olive oil
→ For the Hot Honey Sauce
07 -
⅓ cup honey
08 -
1 teaspoon red pepper flakes
09 -
1 tablespoon apple cider vinegar
10 -
1 tablespoon butter
→ For the Feta Sauce
11 -
4 ounces feta cheese, crumbled
12 -
½ cup Greek yogurt
13 -
1 tablespoon lemon juice
14 -
1 teaspoon dried oregano
15 -
1 tablespoon olive oil
→ For Garnishing
16 -
1 tablespoon fresh parsley, chopped
17 -
1 teaspoon chili flakes (optional)
18 -
Lemon wedges for serving
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Pat the chicken dry with a paper towel, then season both sides with salt, black pepper, smoked paprika, and garlic powder to enhance flavor and create a seasoned crust.
02 -
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown. This locks in the juices and creates a crispy edge. Keep the chicken in the skillet but remove it from heat.
03 -
In a small saucepan, combine honey, red pepper flakes, apple cider vinegar, and butter over low heat. Stir until the butter melts and the mixture is smooth. Simmer for 1-2 minutes, then set aside.
04 -
In a bowl, mix feta cheese, Greek yogurt, lemon juice, oregano, and olive oil until smooth. Add a tablespoon of water or milk for a thinner consistency if desired.
05 -
Pour half of the hot honey sauce over the seared chicken, coating each piece. Transfer skillet to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
06 -
Remove the chicken from the oven and dollop the feta sauce over each piece to create a rich, creamy topping as it slightly melts.
07 -
Drizzle the remaining hot honey sauce over the feta-covered chicken for a balanced sweet and spicy finish.
08 -
Sprinkle freshly chopped parsley and optional chili flakes for extra heat. Serve with lemon wedges to add a bright, citrusy accent.