Hot Honey Infused Feta Chicken

I love how this recipe balances sweet heat with creamy, tangy feta. The hot honey caramelizes beautifully as it cooks, coating the juicy chicken breasts in a sticky glaze that pairs perfectly with the saltiness of the cheese and the warmth of the spices. It’s a dish that feels both bold and comforting, perfect for weeknights when I want something satisfying yet full of flavor.

Why You’ll Love This Recipe

I can’t get enough of how the spicy honey and crumbly feta come together in this chicken dish. The hot honey gives it a fiery-sweet kick, while the feta adds creamy richness that cools everything down just a bit. The smoked paprika and thyme bring depth and aroma, and it all cooks up quickly in one pan. It’s the kind of meal that looks and tastes gourmet without requiring much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 boneless skinless chicken breasts
3 tablespoons hot honey
½ cup crumbled feta cheese
1 tablespoon fresh thyme leaves
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

Directions

1. I start by preheating my oven to 400°F (200°C) and patting the chicken breasts dry with paper towels to help them brown nicely.
2. In a small bowl, I mix together the garlic powder, smoked paprika, salt, and black pepper.
3. I drizzle the olive oil over the chicken and rub the spice mixture evenly on both sides.
4. In an oven-safe skillet, I heat a little olive oil over medium-high heat. Once hot, I sear the chicken for about 2–3 minutes per side, just until golden brown.
5. I drizzle the hot honey evenly over the chicken, letting it bubble and coat the surface as it cooks for another minute.
6. I sprinkle the crumbled feta and fresh thyme over the top of each piece, then transfer the skillet to the oven.
7. I bake for 10–12 minutes, or until the chicken is cooked through and the feta is slightly golden and softened.
8. Once it’s done, I let it rest for a few minutes before serving so the juices redistribute and the glaze sets beautifully.

Servings and Timing

This recipe serves 4 people.
Prep time: about 5 minutes
Cook time: about 15 minutes
Total time: roughly 20 minutes

Variations

• I sometimes add a squeeze of lemon juice or a few lemon wedges to the pan before baking for a fresh, zesty touch.
• For extra heat, I mix a pinch of chili flakes or cayenne pepper into the hot honey.
• If I want a creamier finish, I stir a spoonful of Greek yogurt into the pan juices before serving for a tangy sauce.
• To make it a one-pan meal, I add halved cherry tomatoes or sliced red onions to the skillet before baking—they roast beautifully in the honey glaze.
• I’ve also tried this recipe with chicken thighs instead of breasts, which come out even juicier.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I prefer to warm it in the oven at 350°F (175°C) for about 10 minutes so the chicken stays tender and the feta re-softens. If I use the microwave, I cover it and heat in short bursts, adding a drizzle of olive oil or honey to keep it moist. Freezing isn’t ideal due to the texture of the cheese, but refrigeration works perfectly.

FAQs

What kind of hot honey should I use?

I like using a store-bought brand with a medium heat level, but I’ve also made my own by warming honey with a bit of chili flakes. Any kind will work depending on how spicy I want it.

Can I use chicken thighs instead of breasts?

Yes — boneless, skinless chicken thighs work beautifully. They’re juicier and hold up well to the heat and glaze. I just adjust the cooking time slightly, baking for 15–18 minutes.

How can I make this less spicy?

I use regular honey instead of hot honey, or mix half hot honey and half plain honey for a milder version.

Is this dish good for meal prep?

Absolutely. It reheats very well and makes a great protein for salads, grain bowls, or wraps.

Can I grill the chicken instead of baking it?

Yes — I grill it over medium-high heat, brushing the hot honey and feta mixture during the last few minutes of cooking. It adds a nice smoky flavor.

What can I serve this with?

I love pairing it with roasted potatoes, couscous, or a crisp green salad. The sweetness of the honey glaze complements earthy grains and fresh greens perfectly.

Can I use other cheeses?

Definitely. Goat cheese, ricotta salata, or even crumbled blue cheese can work for different flavor profiles.

How do I know when the chicken is fully cooked?

I check the internal temperature with a thermometer — it should reach 165°F (74°C) in the thickest part. The juices should run clear when sliced.

What can I do with the pan sauce?

I spoon it over the chicken or drizzle it on side dishes like rice or vegetables — it’s packed with flavor from the honey, spices, and feta.

Can I make my own hot honey?

Yes — I heat honey gently with a pinch of red pepper flakes or a few slices of fresh chili, then let it cool. It’s easy and customizable.

Conclusion

This Hot Honey Infused Feta Chicken is one of my favorite ways to elevate a simple chicken dinner. The sweet-spicy glaze, melted feta, and aromatic thyme create an irresistible mix of flavors and textures. It’s quick enough for a busy night yet impressive enough for guests — the kind of dish that always earns compliments and requests for seconds.

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