Description
Hot Honey Feta Chicken is a delightful blend of sweet and savory flavors featuring tender, juicy chicken breasts seared to perfection and coated in a luscious hot honey sauce combined with tangy crumbled feta cheese. This quick and easy skillet recipe balances the heat from cayenne and hot sauce with the richness of butter and the bright acidity of apple cider vinegar, garnished with fresh herbs and lemon wedges for a vibrant finish.
Ingredients
Scale
Chicken and Seasonings
- 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)
- Fresh parsley, chopped
- Red pepper flakes
- Lemon wedges
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or inside a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch, ensuring uniform cooking.
- Season the Chicken: In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well. Rub this seasoning mixture evenly all over the chicken breasts.
- Sear the Chicken: Heat a large skillet (cast iron preferred) over medium-high heat until hot. Add the seasoned chicken breasts and sear them for 4-5 minutes on each side, or until they develop a golden brown crust and reach an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes, loosely tented with foil, to retain juices and keep warm.
- Combine the Sauce Ingredients: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Simmer the Sauce: Add honey, hot sauce, and apple cider vinegar to the skillet. Stir to combine and bring the mixture to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Add the Feta: Remove the skillet from heat and stir in the crumbled feta cheese, letting it soften into the sauce without melting completely.
- Slice the Chicken: Slice the rested chicken breasts thinly against the grain for optimal tenderness.
- Pour the Sauce: Arrange the sliced chicken on a serving platter or individual plates, then generously pour the hot honey feta sauce over the top, ensuring each piece is coated.
- Garnish and Serve: Sprinkle fresh thyme leaves (optional), chopped parsley, and red pepper flakes over the chicken. Serve immediately with lemon wedges on the side for squeezing over, adding a fresh citrus brightness.
Notes
- For extra heat, increase the cayenne pepper or add more red pepper flakes as desired.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Serve with rice, roasted vegetables, or a light salad for a complete meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To make it gluten-free, ensure your hot sauce brand does not contain gluten.
