Hot Honey Feta Chicken is a delicious mix of sweet, spicy, and tangy flavors all in one dish. The chicken gets a lovely spicy kick from hot honey, which is a perfect balance of heat and sweetness. Then, creamy feta cheese adds a salty, rich touch that melts into the hot honey glaze, making every bite exciting and full of flavor.
I love making this dish when I want something simple but a little different from the usual chicken dinner. The hot honey part is my favorite because it gives a nice zing without being too crazy spicy. Plus, the feta cheese adds a creamy texture that makes it feel special. I like to drizzle extra hot honey on top at the end for a little more sweetness and heat.
This chicken goes great served with a side of rice or some roasted veggies. I often toss in some fresh herbs like parsley or thyme to brighten it up. When I make it for friends or family, everyone asks for seconds—they can’t get enough of that perfect mix of hot honey and creamy feta. It’s a guaranteed crowd-pleaser!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and flavorful. Breasts work fine too but watch the cooking time to avoid dryness.
Hot Honey: This is a combo of honey and heat. If you don’t have hot honey, mix regular honey with chili flakes or a splash of hot sauce for a similar effect.
Feta Cheese: Crumbled feta adds a tangy, salty creaminess that balances the sweet and spicy sauce. You can swap for goat cheese or cotija if needed.
Garlic & Herbs: Fresh garlic gives a nice punch but if you’re short on time, garlic powder works. Fresh parsley or tarragon brightens the dish with fresh notes.
How Can I Get the Chicken Crispy Without Overcooking?
The key is to dredge the chicken lightly in flour before pan-frying and cook over medium-high heat.
- Heat a good amount of olive oil until shimmering before adding chicken.
- Don’t overcrowd the pan; this keeps the temperature steady and crispness even.
- Cook 5-7 minutes per side until golden brown, then remove to rest—this locks in juices!
Adding butter and garlic at the end brings flavor without burning, so watch the heat. When you add the hot honey, do it off direct high heat to gently thicken the glaze. This way, your chicken stays tender and flavorful with a perfect crispy outside.
Equipment You’ll Need
- Large skillet – I recommend using a skillet with high sides to hold all the sauce easily and evenly brown the chicken.
- Tongs or spatula – these make flipping the chicken simple without tearing it.
- Measuring spoons and cups – for precise hot honey, garlic, and herbs.
- Knife and cutting board – handy for chopping garlic, parsley, and optional garnishes.
- Serving plate – a nice dish to bring the chicken to the table and showcase the golden finish.
Flavor Variations & Add-Ins
- Extra heat: add sliced fresh chili or cayenne pepper to boost the spice level.
- Cheese options: substitute feta with crumbled goat cheese or blue cheese for different tangy flavors.
- Herb tweaks: try fresh basil, tarragon, or cilantro to vary the fresh notes.
- Side dishes: serve with quinoa, roasted sweet potatoes, or a simple green salad to change up the meal.
Hot Honey Feta Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- ⅓ cup hot honey (honey infused with chili flakes or a mix of honey and hot sauce)
- 1 tablespoon red chili flakes (adjust to heat preference)
- 1 teaspoon sesame seeds
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- ½ cup crumbled feta cheese
- Fresh herbs such as tarragon or basil for garnish (optional)
- Optional: thinly sliced fresh chili for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, so you can have a tasty dinner ready in around 25 minutes.
Step-by-Step Instructions:
1. Season and Dredge the Chicken:
Pat your chicken dry and season both sides with salt and black pepper. Then, lightly dredge each piece in flour, tapping off any extra. This little coating helps create a nice crispy exterior.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces. Cook them about 5-7 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
3. Make the Hot Honey Sauce:
In the same skillet, lower the heat to medium and add the butter. When it melts, stir in the minced garlic and cook for about a minute until fragrant. Then, add the hot honey, red chili flakes, and sesame seeds. Let this cook for 1-2 minutes, stirring occasionally, until the sauce thickens a bit.
4. Combine Chicken and Sauce:
Place the chicken back into the skillet, spooning the hot honey sauce over each piece to coat them well. Allow the chicken to warm through and soak in the flavors.
5. Add Feta and Garnish:
Sprinkle the crumbled feta cheese and chopped parsley over the warm chicken so the cheese softens without fully melting. If you like, add fresh herbs like tarragon or basil, and some thin slices of fresh chili for extra color and heat.
6. Serve and Enjoy:
Serve your hot honey feta chicken immediately, spooning any extra sauce from the pan on top. It pairs wonderfully with steamed rice, roasted veggies, or a crisp salad for a perfect meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to ensure a crispy, golden crust when frying.
What Can I Substitute for Hot Honey?
If you don’t have hot honey, mix regular honey with a pinch of chili flakes or a few drops of your favorite hot sauce. Adjust the heat to your taste!
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
You can prepare the chicken and sauce in advance, then refrigerate separately. Reheat together just before serving for best flavor and texture.
