Hot Honey Feta Chicken (Print)

Tender chicken breasts topped with melted feta and drizzled with sweet-spicy hot honey in under 40 minutes.

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Pat chicken breasts completely dry with paper towels. Pound to even 1-inch thickness for uniform cooking if needed.
02 - Combine olive oil, garlic powder, smoked paprika, salt, and black pepper in a small bowl. 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. Do not move them during searing.
04 - Sprinkle the crumbled feta cheese evenly over the chicken breasts in the skillet.
05 - Transfer the skillet to the oven and bake for 15-20 minutes 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 spent way more effort than the 40 minutes it actually took.
  • The hot-sweet-salty combination hits different every single time you eat it.
  • High protein means you feel satisfied without the heavy guilt that usually follows.
02 -
  • Dry chicken before seasoning—moisture prevents browning and steaming defeats the whole purpose of searing.
  • Don't skip the resting time; those 5 minutes let the chicken relax so it stays juicy instead of leaking all over the plate.
03 -
  • If your chicken breasts are particularly thick, pound them between plastic wrap to avoid splatter and mess everywhere.
  • Use block feta whenever possible—it melts beautifully and tastes significantly better than pre-crumbled cheese stored in plastic.
Back