Description
This Hot Honey Feta Chicken recipe combines tender, juicy chicken breasts seared to perfection with a luscious, sweet and spicy honey sauce enriched with creamy feta cheese. The result is a flavorful balance of heat, sweetness, and savory notes, making it an ultimate crowd-pleaser perfect for any dinner occasion.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, about 4 medium-sized
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Sauce
- 1/4 cup honey
- 2 tbsp hot sauce (such as Frank’s RedHot or your favorite brand)
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- 1 clove garlic, minced
- 4 oz feta cheese, crumbled
Garnish
- 1 tbsp fresh thyme leaves (optional, for garnish)
- Fresh parsley, chopped
- Red pepper flakes
- Lemon wedges
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking.
- Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well. Rub this seasoning mixture evenly over the chicken breasts for full flavor coverage.
- Sear the Chicken: Heat a large skillet (cast iron is ideal) over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for about 4-5 minutes on each side until the chicken turns a golden brown and is cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check doneness.
- Rest the Chicken: Remove the chicken from the skillet and let it rest loosely tented with foil for a few minutes to retain juices and keep warm.
- Combine the Sauce Ingredients: In the same skillet, melt the butter over medium heat to capture leftover browned bits. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Simmer the Sauce: Pour in the honey, hot sauce, and apple cider vinegar. Stir to combine all ingredients. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce slightly thickens.
- Add the Feta: Remove the skillet from heat and stir in the crumbled feta cheese, which will soften slightly and meld with the sauce.
- Slice the Chicken: Slice the rested chicken breasts against the grain into thin strips for tender bites.
- Pour the Sauce: Arrange the sliced chicken on a serving platter or individual plates. Pour the hot honey feta sauce evenly over the chicken, ensuring each piece is coated.
- Garnish and Serve: Garnish with fresh thyme leaves (optional), chopped parsley, and a sprinkle of red pepper flakes for extra heat if desired. Serve immediately with lemon wedges on the side for squeezing over the top to add brightness.
Notes
- For extra heat, increase the cayenne pepper or add more red pepper flakes.
- Use a cast iron skillet for best sear and flavor development.
- Make sure to rest the chicken before slicing to keep it juicy.
- Serve with simple sides like steamed vegetables, rice, or a crisp salad for a balanced meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
