I created Hot Honey Feta Chicken that blends spicy, sweet, and creamy into a surprisingly simple weeknight showstopper, perfect for Quick Healthy Chicken Dinner Recipes.

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I love how Hot Honey Feta Chicken hits spicy, sweet, and creamy in one bite. I drizzle hot honey over the top and top with crumbled feta cheese so it melts into little salty pockets.

It somehow looks fancy but comes together fast, and I always get asked where the recipe came from. I bring it to a Healthy Dinner For Party and friends freak out.

It also lives in my Quick Healthy Chicken Dinner Recipes when I need something impressive but quick. I mess up the timing sometimes but even when I do it disappears from the plate.

Ingredients

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Chicken breasts: Rich in protein keeps you full and helps muscles recover faster
Olive oil: Heart healthy monounsaturated fats add silkiness and help crisp edges
Garlic: Garlicky punch, small amount adds antioxidants and savory depth, trust me
Smoked paprika: Smoky warmth gives color and a mild bbq like depth without heat
Feta cheese: Tangy and salty creamy crumble adds protein and calcium but sodium
Hot honey: Sweet sticky heat balances salty feta its mostly sugar so beware
Lemon juice: Bright acid cuts richness gives citrus zip and lifts every bite
Crushed red pepper flakes: Adds real heat and little seeds use sparingly unless you like pain

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, about 2 large ones

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes

4 ounces crumbled feta cheese (about 1 cup)

1/4 cup hot honey

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

How to Make this

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1. Pat the chicken dry and butterfly or pound to an even thickness so it cooks evenly, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper; let it sit 5 to 10 minutes at room temp.

2. Heat 2 tablespoons olive oil in a large skillet over medium high heat until shimmering, then add the chicken and cook 4 to 6 minutes per side until golden and almost cooked through (internal temp about 155 to 160 F depending on thickness).

3. Transfer the chicken to a plate and loosely tent with foil to rest while you make the sauce.

4. Reduce heat to medium, add the minced garlic, 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes to the hot pan (add a splash more oil if the pan looks dry) and cook just 30 to 45 seconds until fragrant, scraping up any browned bits.

5. Pour in 1/4 cup hot honey and 1 tablespoon fresh lemon juice, stir and let the sauce simmer gently 30 to 60 seconds so it thickens and melds with the pan juices.

6. Return the chicken to the skillet and spoon sauce over each piece, then sprinkle 4 ounces crumbled feta evenly over the tops. Cover the pan briefly 1 to 2 minutes until the feta softens and the chicken reaches 165 F, or pop the pan under a hot broiler 1 minute to warm the feta (watch it so it doesn’t burn).

7. Remove from heat, drizzle any extra hot honey you like over the chicken and sprinkle with 1 tablespoon chopped fresh parsley.

8. Let the chicken rest 2 minutes, slice against the grain and serve with the spicy sweet feta sauce spooned over the top; taste first before adding more salt since the feta is already salty.

Equipment Needed

1. Large skillet (about 12 in), nonstick or stainless
2. Cutting board and a sharp chef’s knife for butterflying and slicing
3. Meat mallet or rolling pin to pound the chicken thin
4. Tongs and a heatproof spatula or turner
5. Instant read thermometer to check doneness
6. Plate and aluminum foil to rest the chicken
7. Measuring spoons and a 1/4 cup measuring cup
8. Wooden spoon or silicone spatula for scraping up browned bits and stirring the sauce

FAQ

1 1/2 pounds boneless skinless chicken breasts, about 2 large ones

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes

4 ounces crumbled feta cheese (about 1 cup)

1/4 cup hot honey

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless skinless thighs work great, they stay juicier. Cook time may be a little longer, about 6 to 8 minutes per side on medium high, until internal temp hits 165 F.

Q: I dont like it too spicy, how do I tone it down? A: Cut the crushed red pepper in half or leave it out, and mix hot honey with regular honey 1 to 1 to mellow the heat. Taste as you go.

Q: How do I get the feta nice and creamy instead of crumbly? A: Scatter the feta on top near the end of cooking and cover the pan for a minute so it softens, or pop the pan under a hot broiler for 1 minute. You can also stir a spoonful of Greek yogurt or cream cheese into the feta for extra creaminess.

Q: Can I make this ahead or meal prep it? A: Yep. Cooked chicken keeps well 3-4 days in the fridge in an airtight container. Save the hot honey separate and drizzle right before serving so the chicken doesnt get soggy.

Q: Best way to reheat without drying it out? A: Warm in a 325 F oven for 10 to 12 minutes covered with foil, or microwave short bursts with a splash of water to keep moisture. Finish with fresh hot honey and parsley.

Q: What are good side dishes to serve with it? A: Simple rice or couscous, roasted veggies, a crisp green salad, or warm pita bread. Anything that soaks up the sweet spicy sauce is a win.

Hot Honey Feta Chicken – A Sweet & Savory Delight Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs — they’re juicier and forgive overcooking, turkey cutlets or chicken tenders work too, or extra-firm tofu pressed and marinated for a veg option.
Feta cheese: goat cheese for a similar tang but creamier, queso fresco or cotija if you want milder crumbly cheese, ricotta salata for a firmer saltier bite.
Hot honey: stir regular honey with crushed red pepper or cayenne, mix honey with a little sriracha, or fold in chili crisp to taste.
Smoked paprika: use regular paprika plus a pinch of smoked salt or a drop of liquid smoke, or swap for chipotle powder for smoky spicy flavor.

Pro Tips

– Make the chicken one thickness so it cooks the same everywhere. Use an instant read thermometer and take it off the heat around 160 F, it will keep rising while it rests and finish at 165 so you dont overcook it.

– Don’t let the garlic burn, it turns bitter fast. If the pan looks super dark, lower the heat and pour the honey and lemon in to loosen those browned bits, thats where most of the flavor lives.

– Pick a milder or lower-salt feta if you’re worried about it being too salty, or crumble it and pat it lightly with a paper towel to remove excess brine. Save a little crumbled feta to scatter on at the end so you still get that fresh tang.

– If your sauce thickens or starts to stick, add a splash of water, chicken stock or more lemon to loosen it and balance the sweetness. And if you broil the feta to melt it just watch it the whole time, it goes from melty to burnt in seconds.

Hot Honey Feta Chicken – A Sweet & Savory Delight Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I created Hot Honey Feta Chicken that blends spicy, sweet, and creamy into a surprisingly simple weeknight showstopper, perfect for Quick Healthy Chicken Dinner Recipes.

Servings

servings

Calories

483

kcal

Equipment: 1. Large skillet (about 12 in), nonstick or stainless
2. Cutting board and a sharp chef’s knife for butterflying and slicing
3. Meat mallet or rolling pin to pound the chicken thin
4. Tongs and a heatproof spatula or turner
5. Instant read thermometer to check doneness
6. Plate and aluminum foil to rest the chicken
7. Measuring spoons and a 1/4 cup measuring cup
8. Wooden spoon or silicone spatula for scraping up browned bits and stirring the sauce

Ingredients

1 1/2 pounds boneless skinless chicken breasts, about 2 large ones
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
4 ounces crumbled feta cheese (about 1 cup)
1/4 cup hot honey
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley

Directions

Pat the chicken dry and butterfly or pound to an even thickness so it cooks evenly, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper; let it sit 5 to 10 minutes at room temp.
Heat 2 tablespoons olive oil in a large skillet over medium high heat until shimmering, then add the chicken and cook 4 to 6 minutes per side until golden and almost cooked through (internal temp about 155 to 160 F depending on thickness).
Transfer the chicken to a plate and loosely tent with foil to rest while you make the sauce.
Reduce heat to medium, add the minced garlic, 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes to the hot pan (add a splash more oil if the pan looks dry) and cook just 30 to 45 seconds until fragrant, scraping up any browned bits.
Pour in 1/4 cup hot honey and 1 tablespoon fresh lemon juice, stir and let the sauce simmer gently 30 to 60 seconds so it thickens and melds with the pan juices.
Return the chicken to the skillet and spoon sauce over each piece, then sprinkle 4 ounces crumbled feta evenly over the tops. Cover the pan briefly 1 to 2 minutes until the feta softens and the chicken reaches 165 F, or pop the pan under a hot broiler 1 minute to warm the feta (watch it so it doesn't burn).
Remove from heat, drizzle any extra hot honey you like over the chicken and sprinkle with 1 tablespoon chopped fresh parsley.
Let the chicken rest 2 minutes, slice against the grain and serve with the spicy sweet feta sauce spooned over the top; taste first before adding more salt since the feta is already salty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.