Irresistible Hot Honey Feta Chicken
This Hot Honey Feta Chicken recipe delivers a flavor explosion with juicy chicken, sweet and spicy honey sauce, and creamy feta cheese. It's a quick and easy weeknight meal that's also impressive enough for guests, offering a delightful balance of flavors and textures.
Equipment
- Large skillet
- Small bowl
- Whisk
- Measuring cups and spoons
- Meat thermometer
- Paper towels
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
- Pepper to taste
- ¼ cup honey
- 1-2 tablespoons hot sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes optional
- 1 tablespoon butter
- 4 oz feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Sprinkle the paprika, garlic powder, onion powder, salt, and pepper evenly over both sides of the chicken breasts.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Make the Hot Honey Sauce: Remove the chicken from the skillet and set aside. Add the butter to the skillet and let it melt. Pour in the honey, hot sauce, apple cider vinegar, and red pepper flakes (if using). Bring to a simmer, stirring constantly, for 2-3 minutes, or until the sauce has thickened slightly.
- Combine and Coat: Return the chicken to the skillet and turn to coat it evenly in the hot honey sauce. Let the chicken simmer in the sauce for another minute or two.
- Add the Feta: Remove the skillet from the heat and sprinkle the crumbled feta cheese and chopped parsley over the chicken.
- Serve and Enjoy: Serve immediately over rice, quinoa, or greens.
Notes
For optimal results, pat the chicken breasts dry before searing. Adjust the amount of hot sauce to your spice preference. To thicken the sauce quickly, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute different herbs like dill or oregano for parsley. For a milder flavor, reduce or omit the red pepper flakes.