Hot Honey Feta Chicken – Spicy and Flavorful
Juicy chicken coated in a sweet and spicy hot honey garlic glaze, topped with tangy feta cheese and fresh herbs. This easy one-pan dinner is perfect for busy weeknights and pairs beautifully with rice, roasted vegetables, or potatoes.
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Hot Honey Glaze
- ¼ cup honey
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon lemon juice optional
For the Topping
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with paprika, salt, and black pepper. Drizzle with olive oil and rub the seasoning evenly over the chicken.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for approximately 4–6 minutes per side, depending on thickness, until golden brown. The chicken will finish cooking in the glaze.
- Prepare the Hot Honey Glaze: In a small bowl, combine honey, minced garlic, red pepper flakes, and optional lemon juice. Stir until well combined. Adjust the pepper flakes to suit your preferred heat level.
- Coat and Finish Cooking: Reduce the skillet heat to medium-low. Pour the honey mixture over the chicken and turn the pieces to coat them evenly. Simmer gently for several minutes, spooning the glaze over the chicken until the thickest part reaches 165°F (74°C). Avoid allowing the honey to burn.
- Add Feta and Herbs: Remove the skillet from the heat. Sprinkle the chicken with crumbled feta cheese and chopped fresh parsley. Let the chicken rest for 3–5 minutes, then spoon extra glaze over the top before serving.
- Serve: Serve warm with rice, roasted vegetables, mashed potatoes, or a fresh green salad. Drizzle any remaining pan sauce over the chicken and your chosen side dish.
Notes
- Adjust the heat: Use fewer red pepper flakes for a milder glaze or add extra for a spicier chicken dinner.
- Avoid burning the honey: Always reduce the heat before adding the glaze because honey can burn quickly.
- Check doneness: Cook chicken to an internal temperature of 165°F (74°C), measured at the thickest part.
- Choose your chicken: Boneless chicken thighs can be substituted, but cooking time may vary.
- Add feta at the end: Sprinkle feta over the hot chicken just before serving for the best flavor and texture.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze for 2–3 months for best quality and reheat leftovers to 165°F (74°C).
- Serving idea: Pair with fluffy rice, roasted broccoli, potatoes, or a crisp salad.
- Allergen note: Contains milk from feta cheese. Check the labels of packaged ingredients if cooking for someone with food allergies.
Nutrition Facts
- Calories: 420 kcal
- Protein: 43 g
- Carbohydrates: 20 g
- Total Fat: 18 g
- Saturated Fat: 6 g
- Cholesterol: 120 mg
- Sodium: 650 mg
- Fiber: 0.5 g
- Total Sugar: 19 g
Note: These are estimated nutrition values. Actual values may vary depending on the chicken size, feta cheese brand, and ingredients used.