Perfect Hot Honey Feta Chicken
This Hot Honey Feta Chicken recipe is a flavor explosion that combines sweet honey, spicy hot sauce, tangy feta, and perfectly cooked chicken. It's an easy weeknight meal that delivers a satisfying and delicious culinary experience.
Equipment
- Large skillet
- Small bowl
- Whisk
- Meat thermometer
- Spoon
- Plate
- Paper towels
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup honey
- 1-2 tablespoons hot sauce adjust to your spice preference
- 1 teaspoon apple cider vinegar
- ¼ teaspoon red pepper flakes optional, for extra heat
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken breasts dry with paper towels.
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- In a small bowl, whisk together the honey, hot sauce, apple cider vinegar, and red pepper flakes (if using).
- Crumble the feta cheese and chop the fresh parsley.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium-low.
- Pour the hot honey mixture into the skillet and let it simmer for 1-2 minutes, stirring constantly.
- Return the chicken breasts to the skillet and spoon the hot honey sauce over each piece, coating them evenly.
- Let the chicken simmer in the sauce for another 1-2 minutes, allowing the flavors to infuse.
- Remove the skillet from the heat.
- Sprinkle the crumbled feta cheese and chopped parsley over the chicken.
- Serve immediately and enjoy.
Notes
For extra flavor, marinate the chicken in the seasonings for 30 minutes before cooking. If the hot honey sauce becomes too thick, add a tablespoon of water to thin it out. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.