Hot Honey Feta Chicken (Print Version)

Succulent chicken breasts enhanced with creamy feta and a balanced sweet-spicy honey drizzle.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each, pounded to 1-inch thickness)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Topping

07 - 6 oz feta cheese, crumbled
08 - 2 tablespoons hot honey
09 - 1 tablespoon fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F. Pat chicken breasts completely dry with paper towels. Pound to an even 1-inch thickness if needed for uniform cooking.
02 - In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub the mixture thoroughly over all sides of the chicken breasts.
03 - Heat an oven-safe skillet over medium-high heat for 2-3 minutes. Sear the chicken breasts for 3-4 minutes per side until golden brown. Avoid moving them during searing.
04 - Sprinkle the crumbled feta cheese evenly over the chicken breasts.
05 - Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the feta is melted and slightly golden.
06 - Remove from the oven and let rest for 5 minutes. Drizzle hot honey over the chicken while still hot. Garnish with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you tried harder than you actually did.
  • Juicy, tender chicken that won't dry out, even if you're not a timing expert.
  • The contrast of melted feta with spicy-sweet honey feels fancy but comes together in under 40 minutes.
  • High protein and genuinely satisfying, so you won't be rummaging through the kitchen an hour later.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when my sear came out pale and steamed instead of golden and crispy.
  • A meat thermometer changed everything for me; it's the only way to know for certain the chicken is done without cutting into it and losing all those good juices.
  • Feta from a block is worth seeking out because crumbles vary so much in moisture and texture that they won't melt consistently.
03 -
  • Use a meat thermometer without fail; it removes all the guessing and guarantees juicy chicken every time.
  • The feta melts better and stays creamy if you use a block and crumble it yourself rather than buying pre-crumbled.
  • Let the chicken rest for those 5 minutes after it comes out of the oven—it seems like nothing, but it keeps the juices inside instead of on your plate.
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