Hot Honey Feta Chicken

If you’re anything like me, dinner inspiration hits hardest when I’m hungry—and craving something that’s equal parts bold, comforting, and just a little fancy. That’s exactly where this Hot Honey Feta Chicken comes in. It’s the kind of dish that sounds like it took hours to prepare, but actually comes together in just about 25 minutes. Best of all? It delivers huge flavor with only a few simple ingredients.

Imagine juicy, pan-seared chicken breasts topped with creamy crumbled feta and drizzled with a sticky, spicy hot honey glaze. It’s the perfect storm of crispy, creamy, spicy, and sweet—kind of like your favorite hot wings met a block of feta and fell in love.

This is the kind of weeknight dinner you’ll turn to again and again. Not only is it quick to cook, but it’s also endlessly customizable. I’ve made this with both chicken breasts and thighs (both are great!), and it pairs beautifully with everything from roasted veggies to herbed rice to a crisp green salad.

And yes, that hot honey drizzle? You might want to start making double batches. You’ll want to spoon it over everything.

Let’s dive in!

Why You’ll Love This Hot Honey Feta Chicken

• Quick & easy: Ready in under 30 minutes.

• Bold flavors: Spicy, sweet, and tangy all at once.

• Minimal ingredients: Everything is pantry-friendly.

• Versatile: Serve it with grains, veggies, or salad.

• Restaurant-worthy: Feels fancy but totally doable on a weeknight.

Ingredients You’ll Need

Before we jump into cooking, here’s what you’ll need to make this dish:

For the Chicken

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and black pepper (to taste)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

For the Hot Honey

• ¼ cup honey

• 1 tablespoon hot sauce (your favorite kind!)

• ½ teaspoon red pepper flakes (adjust to taste)

• 1 tablespoon apple cider vinegar

Topping

• ½ cup crumbled feta cheese

• Fresh chopped parsley (optional, for garnish)

STEP 1: Pound and Season the Chicken

To make sure the chicken cooks evenly, start by pounding the breasts to an even thickness. You don’t need to flatten them completely—just enough so that they’re the same size throughout. This also helps the seasoning stick better and gives you that golden crust when searing.

Next, season both sides with a generous sprinkle of salt, freshly ground black pepper, garlic powder, and smoked paprika. I love using smoked paprika here because it adds that subtle smoky depth that pairs perfectly with the sweet-spicy glaze.

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STEP 2: Sear the Chicken to Golden Perfection

Heat your olive oil in a skillet over medium heat. Once the oil is hot and shimmering, carefully place the chicken breasts in the pan.

Let them cook undisturbed for about 6 to 7 minutes per side, or until they’re golden brown and fully cooked through. You want a nice crust on the outside and juicy meat on the inside. If you’re using a meat thermometer, you’re aiming for an internal temp of 165°F (74°C).

Once the chicken is done, remove it from the pan and let it rest on a plate for a few minutes while you whip up the hot honey sauce.

STEP 3: Make the Hot Honey Glaze

Now for the real magic.

In a small saucepan, combine the honey, hot sauce, red pepper flakes, and apple cider vinegar over low heat. Stir gently for about 2 to 3 minutes, just until everything is warm and the flavors start to meld.

This isn’t just any hot honey—it’s got a tangy kick from the vinegar and a good punch of heat from the red pepper flakes. If you’re sensitive to spice, feel free to dial it back a bit. Want more fire? Toss in an extra pinch of flakes.

Once it’s warm and slightly thickened, remove it from heat. You can also make this sauce ahead of time and keep it in the fridge for up to a week—just warm it slightly before using.

Now that your kitchen smells amazing and your hot honey sauce is ready to go, it’s time for the best part—bringing it all together. This next section is where the flavors really start to shine. The contrast between the crispy seared chicken, spicy-sweet glaze, and creamy feta creates a layered dish that tastes way more complicated than it really is.

And if you’re like me, you’ll be tempted to start dipping everything in that sauce. (Pro tip: Make extra. You’ll thank yourself later.)

Let’s keep going and finish off this delicious meal.

STEP 4: Drizzle the Hot Honey Over the Chicken

Once the chicken has had a few minutes to rest (this helps keep it juicy), return it to the skillet or place it on a serving platter—whichever you prefer.

Then, spoon the hot honey sauce generously over each piece of chicken. Don’t be shy here. Let it drip down the sides and pool a little on the plate. That glaze adds the sweet heat that sets this dish apart.

If the chicken is still warm from the pan, the sauce will cling beautifully and soak into every bite. If you made the glaze ahead of time and it’s cooled down, just reheat it slightly so it’s pourable.

STEP 5: Top with Crumbled Feta and Optional Garnishes

Right after you drizzle on the sauce, sprinkle a generous handful of crumbled feta cheese over the top of the chicken. The heat from the meat and glaze will slightly soften the feta, making it just the right mix of creamy and crumbly.

The feta adds the salty contrast that perfectly balances the sweet and spicy glaze—it’s a flavor combination that feels both elevated and comforting.

Want to take it up a notch visually (and taste-wise)? Add a sprinkle of fresh chopped parsley or even a bit of thinly sliced green onion. It’s totally optional, but it adds a nice pop of color and freshness.

Serving Suggestions: Build the Perfect Plate

One of the best things about this dish is how versatile it is. You can serve Hot Honey Feta Chicken in so many ways, depending on your mood and what you’ve got in the fridge.

Here are some of my favorite pairings:

• Over rice or couscous: The sauce soaks into the grains and adds so much flavor.

• With roasted vegetables: Think Brussels sprouts, sweet potatoes, or carrots.

• On a salad: Slice the chicken and lay it over greens with cucumber, tomato, and a drizzle of olive oil and lemon.

• With crispy potatoes or fries: For a comfort food version that never disappoints.

If you want to stretch the servings, slice the chicken before topping it with feta and glaze—it makes a beautiful platter for entertaining or a family-style dinner.

Recipe Tips & Easy Variations

Whether you’re making this for the first time or the fifth, here are a few helpful tips and tricks to make your Hot Honey Feta Chicken even better:

• Make it juicier: Swap the chicken breasts for boneless, skinless chicken thighs. They’re naturally more flavorful and forgiving if you overcook slightly.

• Control the spice: You’re in charge of the heat here. Use less red pepper flakes for a milder dish, or add a splash more hot sauce if you’re feeling bold.

• Go dairy-free: If you’re avoiding dairy, you can skip the feta or use a plant-based version. The hot honey still carries the dish with flavor.

• Double the sauce: Seriously—make extra hot honey and store it in a jar in the fridge. It’s incredible on everything from roasted veggies to pizza or even as a dip for fried chicken.

• Add crunch: Sprinkle on some toasted sesame seeds or crushed pistachios for a little texture contrast.

Meal Prep & Storage

If you’re planning ahead or thinking about leftovers, here’s how to make it work:

• Make ahead: You can cook the chicken and make the glaze in advance. Store them separately, then reheat and combine when you’re ready to serve.

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat gently in the microwave or in a skillet over low heat. If the honey glaze thickens too much, add a splash of water to loosen it up.