Hot Honey Feta Chicken

Hot Honey Feta Chicken is a bold, flavorful dish featuring juicy chicken breasts (or thighs) topped with a creamy feta crust and drizzled with spicy-hot honey. It combines savory, sweet, and tangy elements for an unforgettable dinner.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between creamy, tangy feta and the sweet heat of hot honey. Each bite of tender chicken delivers layers of flavor—rich cheese, a hint of spice, and just enough sweetness. It’s elegant enough for guests but easy enough for a cozy weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs (boneless, skinless)

• Olive oil

• Salt and pepper

• Garlic powder

• Paprika

• Feta cheese, crumbled

• Cream cheese (optional, for extra creaminess)

• Fresh herbs (parsley, dill, or basil), chopped

• Honey

• Red pepper flakes or sriracha (for the hot honey)

• Lemon zest and juice

directions

1. I preheat the oven to 400 °F (200 °C) and lightly oil a baking dish or sheet.

2. I pat the chicken dry, then season with salt, pepper, garlic powder, and paprika.

3. I sear the chicken in a hot, oven-safe skillet with a bit of olive oil, about 2–3 minutes per side until golden.

4. I combine crumbled feta, optional cream cheese, chopped herbs, lemon zest, and a pinch of pepper in a bowl.

5. I spread the feta mixture evenly over each chicken piece.

6. I transfer the skillet (or place the chicken in a baking dish) to the oven and bake for 12–15 minutes, until the chicken is cooked through (internal temperature 165 °F/74 °C) and the feta is just beginning to turn golden.

7. While the chicken bakes, I make the hot honey by gently heating honey and stirring in red pepper flakes or sriracha until emulsified.

8. I drizzle the hot honey generously over the baked chicken.

9. I finish with a sprinkle of fresh herbs and a squeeze of lemon juice before serving.

Servings and timing

• Serves 4

• Prep time: 10 minutes

• Cook time: 15–20 minutes

• Total time: About 30 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken in a skillet over medium-low heat until heated through, adding a splash of water or chicken broth to keep it moist. Alternatively, I reheat it in a 350 °F (175 °C) oven for about 10 minutes.

FAQs

How spicy is the hot honey?

The heat level depends on how much red pepper flakes or sriracha I add. I typically use 1–2 teaspoons of flakes for a mild kick or more for medium heat. I can adjust to taste.

Can I use chicken thighs instead of breasts?

Absolutely—I often do. Boneless, skinless thighs work beautifully here. I check for doneness at 165 °F (74 °C) and may add a couple extra minutes of bake time.

Can I make the hot honey ahead of time?

Yes—I store it in a jar in the fridge for up to a week. I warm it slightly before drizzling to loosen it and refresh the flavor.

Is it okay to skip the cream cheese?

Yes—the feta mixture is creamy enough on its own, but cream cheese makes it even richer and adds tang. I include it based on my mood.

What side dishes pair well with this?

I love serving it with simple sides like roasted vegetables, a green salad, herbed rice, or warm crusty bread to soak up the flavorful juices.

Conclusion

Hot Honey Feta Chicken brings together creamy feta, honeyed spice, and succulent chicken in a dish that’s easy yet impressive. I love how it delivers complex flavor with minimal effort. It’s become a favorite dinner in my kitchen, and I hope it becomes one in yours too!