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Hot Honey Feta Chicken

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Hot Honey Feta Chicken is a mouthwatering dish that combines juicy, seared chicken breasts with a sweet and spicy hot honey sauce, topped with a creamy feta sauce. The perfect balance of heat, sweetness, and creaminess makes it an irresistible meal.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Seared and Baked
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 tablespoon olive oil

For the Hot Honey Sauce:

⅓ cup honey

1 teaspoon red pepper flakes (adjust to taste)

1 tablespoon apple cider vinegar

1 tablespoon butter

For the Feta Sauce:

4 ounces feta cheese, crumbled

½ cup Greek yogurt

1 tablespoon lemon juice

1 teaspoon dried oregano

1 tablespoon olive oil

For Garnishing:

1 tablespoon fresh parsley, chopped

1 teaspoon chili flakes (optional, for extra heat)

Lemon wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the chicken dry with a paper towel and season both sides with salt, black pepper, smoked paprika, and garlic powder.
  2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for about 3 minutes per side until golden brown. Remove from heat but keep the chicken in the skillet.
  3. In a small saucepan over low heat, combine honey, red pepper flakes, apple cider vinegar, and butter. Stir until the butter melts and the honey becomes thin and pourable. Let it simmer for 1-2 minutes to develop the heat, then remove from heat and set aside.
  4. In a bowl, mix crumbled feta, Greek yogurt, lemon juice, dried oregano, and olive oil until smooth and creamy. If needed, add water or milk to loosen the sauce.
  5. Pour half of the hot honey sauce over the seared chicken, ensuring each piece is well coated. Transfer the skillet to the oven and bake for 15-18 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
  6. Remove the chicken from the oven and immediately dollop the feta sauce over each piece. Drizzle the remaining hot honey sauce over the feta-covered chicken.
  7. Garnish with freshly chopped parsley, red pepper flakes (if desired), and serve with lemon wedges on the side.

Notes

  • For juicier meat, swap chicken breasts with chicken thighs.
  • If you prefer extra heat, increase red pepper flakes or add cayenne pepper to both sauces.
  • For a dairy-free version, substitute feta with a dairy-free cheese and use coconut yogurt.
  • If you don’t have apple cider vinegar, white vinegar or rice vinegar can be used as a substitute.

Nutrition

Find it online: https://cheftinaskitchen.com/hot-honey-feta-chicken-2/