Easy Feta Chicken with Hot Honey
This Easy Feta Chicken with Hot Honey recipe features juicy chicken pieces coated in a sweet and spicy hot honey feta topping. It's a quick and easy weeknight meal that delivers gourmet flavors with minimal effort.
Equipment
- Medium bowl
- Small bowl
- Large skillet
- Stirring spoon
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup hot honey store-bought or homemade
- 4 oz feta cheese, crumbled
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes optional, for extra heat
- Lemon wedges for garnish
- Extra parsley for garnish
Instructions
- In a medium bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices.
- Heat a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
- Cook the chicken for 5-7 minutes per side, or until it is cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
- While the chicken is cooking, prepare the hot honey feta topping. In a small bowl, combine the hot honey, crumbled feta cheese, chopped parsley, lemon juice, and red pepper flakes (if using). Stir well to combine.
- Once the chicken is cooked through, remove the skillet from the heat.
- Spoon the hot honey feta topping over the cooked chicken, ensuring that each piece is generously coated.
- Garnish with extra parsley and lemon wedges, if desired.
- Serve immediately and enjoy!
Notes
For extra crispy chicken, pat the chicken dry before seasoning. Don't overcrowd the pan to ensure proper searing. You can bake the chicken at 400°F (200°C) for a healthier version. Substitute feta with goat cheese or mozzarella if preferred. For a dairy-free option, use vegan feta. Add bell peppers, onions, or zucchini for extra veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days.