Save My sister texted me a photo of hot honey dripping over crispy chicken at some trendy restaurant, and I spent the next hour convinced I'd need to book a flight to try it. Then I realized—why not just make it at home with ingredients already sitting in my pantry? That evening, the smell of seared chicken hitting a hot skillet filled the kitchen, and by the time I drizzled that first golden thread of hot honey over melted feta, I understood the hype completely.
I made this for my coworkers during a potluck last month, and three people asked for the recipe before they'd even finished eating. One guy—who's normally skeptical about anything Mediterranean—went back for seconds and admitted the feta wasn't just tolerable, it was the whole point. Watching someone's face change when they taste the contrast of melted cheese with that spicy-sweet honey is honestly why I keep making this dish.
Ingredients
- Boneless, skinless chicken breasts (4 breasts, about 6 oz each): Pounding them to even thickness prevents that frustrating situation where the edges cook before the center even thinks about it.
- Olive oil (2 tablespoons): This isn't just fat—it's your vehicle for getting that golden, slightly crispy exterior that makes people lean in to smell the skillet.
- Garlic powder (1 teaspoon): Fresh garlic can burn in the oven and turn bitter, so the powder keeps everything balanced and foolproof.
- Smoked paprika (1 teaspoon): This ingredient does the heavy lifting for flavor depth, giving you that restaurant-quality taste without extra ingredients.
- Salt and black pepper (1/2 teaspoon each): Season generously—these simple seasonings let the feta and honey shine without competing.
- Feta cheese, crumbled (6 oz, from a block): Block feta tastes fresher and creamier than pre-crumbled versions, which often contain anti-caking agents that mess with the texture.
- Hot honey (2 tablespoons): This is the star that ties everything together—the heat cuts through the richness while the sweetness makes you come back for another bite.
- Fresh parsley, chopped (1 tablespoon, optional): A small handful of green gives your eye something happy to look at and adds a fresh note that matters more than you'd expect.
Instructions
- Get your mise en place ready:
- Preheat your oven to 400°F and pat those chicken breasts completely dry with paper towels—water is the enemy of a good sear. If they're uneven, pound them to about 1 inch thick so they cook evenly without any dry edges.
- Build your flavor coat:
- Mix olive oil, garlic powder, smoked paprika, salt, and pepper in a small bowl until it looks like wet sand. Rub this mixture over every surface of the chicken like you mean it, getting into the edges and crevices where flavor loves to hide.
- Sear with confidence:
- Heat your oven-safe skillet over medium-high heat for a couple of minutes until it's properly hot—you want to hear a satisfying sizzle, not a timid hiss. Lay the chicken breasts down and let them sit for 3 to 4 minutes without touching them; that's when the magic crust forms.
- Flip and finish the sear:
- Flip each breast once and sear the other side for another 3 to 4 minutes until both sides have that gorgeous golden-brown color.
- Crown with feta:
- Scatter the crumbled feta cheese evenly over the chicken breasts while the skillet is still on the stove, letting the residual heat start softening it.
- Finish in the oven:
- Transfer the whole skillet to your preheated oven for 15 to 20 minutes until the internal temperature hits 165°F and the feta is melted with slightly golden edges. You can check with a meat thermometer to be absolutely sure—no guessing games.
- The final touch:
- Pull the skillet out, let it rest for 5 minutes so the juices redistribute, then drizzle that hot honey over the top while everything is still steaming. Finish with parsley if you want, and serve immediately while it's at peak deliciousness.
Save My partner usually picks around the cheese on most dishes, but something about the way melted feta blends with hot honey made her try it this time. She's now requested it for her birthday dinner, which in our house means it's officially a keeper.
Making Hot Honey at Home
Store-bought hot honey is convenient, but making your own takes about three minutes and tastes noticeably fresher. I prefer mixing equal parts honey and hot sauce because it gives you control over the heat level—you can use sriracha for subtle spice or something hotter if you like actual fire on your plate. If you go the red pepper flakes route, let them steep in honey for at least an hour so the heat fully infuses instead of just sitting on top like a garnish that stings.
Why This Works on Busy Weeknights
The beauty of this dish is that most of the cooking happens while you're standing around doing nothing—literally 20 minutes in the oven means you can set a timer, pour a drink, and think about what sides you want. Everything comes together in one skillet, which means minimal cleanup when you're already tired from work. I've started cooking this on Thursdays specifically because it's impressive enough to feel celebratory but simple enough that I'm not stressed by 6 PM.
Serving Ideas and Flexibility
I usually serve this with something that soaks up all that honey-feta goodness—crusty bread is the obvious choice, but I've also done roasted vegetables, rice, or even a simple arugula salad dressed with lemon and olive oil. The chicken itself is rich and satisfying, so you don't need anything heavy alongside it. If you want to meal prep this, the chicken reheats beautifully in a 350°F oven for about 10 minutes, though honestly it's just as good eaten cold straight from the fridge the next day.
- Pair with crispy bread or crusty baguette slices to catch every drop of honey.
- Roasted cherry tomatoes or zucchini on the side keeps things light and balanced.
- Leftovers work cold in salads or chopped into grain bowls for lunch the next day.
Save This dish reminds me why simple cooking with good ingredients beats complicated recipes every single time. Once you make it once, it becomes the kind of meal you'll return to again and again.
Recipe FAQs
- → How do I make hot honey for the dish?
Combine two parts honey with one part hot sauce or stir in red pepper flakes to taste for a sweet and spicy glaze.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for breasts; adjust cooking time to ensure they reach a safe internal temperature.
- → What is the best way to achieve a crispy sear on the chicken?
Pat the chicken dry, preheat a heavy skillet over medium-high heat, and cook without moving until a golden crust forms before flipping.
- → Is it necessary to use a meat thermometer?
Using a meat thermometer ensures the chicken reaches 165°F, guaranteeing juiciness and food safety.
- → Can I prepare this dish ahead of time?
For deeper flavor, marinate the chicken in the spice mix for 30 minutes before cooking; leftovers keep well refrigerated up to 3 days.