I first made this Hot Honey Feta Chicken on a busy weeknight when I wanted something fast but a little fancy — sweet, salty feta melting over a honey-garlic glaze that punches above its weight. It’s a short list of pantry-friendly ingredients that turns ordinary chicken breasts into a dish that feels restaurant-worthy in under 40 minutes. If you enjoy bold, simple chicken recipes, you might also like my roundup of easy chicken dishes for more weeknight inspiration.
Why you’ll love this dish
This recipe marries two contrasting flavors — sticky hot honey and tangy, salty feta — which makes every bite interesting. It’s great for:
- Weeknight dinners when time is short but you want a satisfying meal.
- Serving to guests: it looks impressive but is incredibly simple.
- Families because it balances sweet and savory — kids often love the honey glaze while adults appreciate the feta’s depth.
“Simple ingredients, huge flavor — the honey-salty-feta combo is addictive. Perfect for when you want dinner with minimal fuss.” — A regular at my table
Beyond flavor, it’s budget-friendly (feta and honey go a long way here) and flexible enough to pair with salad, grains, or roasted veg.
How this recipe comes together
Quick overview before you start: you whisk a honey-olive oil glaze with garlic and paprika, pour it over seasoned chicken breasts in a baking dish, top with crumbled feta, and bake at 375°F (190°C) for about 25–30 minutes. The honey caramelizes lightly while the feta melts and adds savory contrast. Rest the chicken briefly before serving so juices redistribute.
This is an easy shallow-bake method — no searing required — and it’s forgiving if the breasts vary a little in size.
What you’ll need
- 4 chicken breasts (boneless, skinless) — if uneven, pound slightly to uniform thickness
- 1 cup feta cheese, crumbled (use block-style for best melting)
- 1/4 cup honey (use mild-flavored honey; infuse with chili flakes for extra heat)
- 2 tablespoons olive oil
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 teaspoon paprika (smoked paprika adds depth)
- Salt and pepper, to taste (remember feta is salty; start light)
- Fresh herbs (parsley or thyme) for garnish
Substitutions/notes: use low-sodium feta to control overall salt. If you prefer dark, robust flavor, swap olive oil for avocado oil. For boneless thighs, reduce bake time slightly but expect richer flavor.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center.
- In a medium bowl, whisk together the honey, olive oil, minced garlic, paprika, and a pinch of salt and pepper until combined.
- Arrange the chicken breasts in a single layer in a baking dish. Pat them dry first so the glaze sticks.
- Pour the honey mixture evenly over the chicken, spooning some over the tops.
- Scatter the crumbled feta evenly over each breast.
- Bake uncovered for 25–30 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer and juices run clear.
- Remove from the oven and let the chicken rest 5 minutes. Garnish with chopped fresh herbs before serving.
Short, decisive actions keep this fast: preheat, mix, pour, top, bake, rest.
Best ways to enjoy it
Serve hot with sides that pick up the sweet-and-salty theme:
- Lemon-herb rice or couscous to absorb the sauce.
- A crisp green salad (arugula with lemon vinaigrette is excellent).
- Roasted vegetables like asparagus or Brussels sprouts.
- For a crunchy contrast — or to please kids — pair with a tray of garlic parmesan chicken tenders alongside.
For plating: spoon any pan juices over the chicken, sprinkle extra chopped parsley or thyme, and finish with a drizzle of extra honey or a squeeze of lemon for brightness.
How to store & freeze
- Refrigerate: Cool leftovers within 2 hours, transfer to an airtight container, and keep in the fridge for 3–4 days.
- Reheat: Warm gently in a 325°F (160°C) oven until heated through, or microwave in short bursts. Bring internal temperature to 165°F (74°C) before serving.
- Freeze: Place cooled chicken in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating. Note: feta texture changes slightly after freezing but flavor remains good.
Food-safety tip: always refrigerate within two hours and reheat to 165°F for safety.
Pro chef tips
- Even thickness: Pound breasts to even thickness (about ¾ inch) so they cook uniformly and don’t dry out.
- Use a thermometer: The most reliable doneness test is an instant-read thermometer at 165°F (74°C).
- Keep salt in check: Feta is salty; start with a light sprinkle of salt on the chicken and adjust after baking if needed.
- Thin the honey: Warm the honey slightly or mix with oil so it pours and coats the chicken evenly.
- Let it rest: A 5-minute rest keeps the meat juicy and makes slicing neater.
- Make hot honey at home: Gently warm honey with crushed red pepper flakes for 5–10 minutes, strain, then use for a spicier glaze.
Creative twists
- Spicier: Add 1/2–1 tsp crushed red pepper to the glaze or drizzle your finished chicken with hot honey.
- Dairy swap: Use goat cheese for a tangy, creamier finish, or vegan feta and plant-based chicken for a dairy-free/vegan version.
- Mediterranean: Add sliced olives and sun-dried tomatoes to the pan before baking.
- Citrus lift: Add lemon zest to the glaze and finish with a squeeze of lemon over the plated chicken.
- Make it sheet-pan: Roast cherry tomatoes and sliced red onion in the same pan for an all-in-one meal.
FAQ – Your questions answered
Q: How long does this take from start to table?
A: About 35–40 minutes total: 5–10 minutes prep, 25–30 minutes baking, plus a short rest.
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless skinless thighs work well and stay juicier. Bake time may vary; check for 165°F internal temp. Thighs might finish a bit sooner.
Q: Is there an easy way to make the dish spicier?
A: Add crushed red pepper or cayenne to the honey glaze, or make a hot honey by gently infusing honey with chili flakes before mixing.
Q: Can I prepare this ahead of time?
A: You can mix the glaze and keep it refrigerated for a day. Assemble in the dish and refrigerate covered; bring to room temperature for 20 minutes before baking. Baking time may increase slightly if chicken is very cold.
Q: What’s the best way to check doneness without a thermometer?
A: Slice into the thickest part: juices should run clear and meat should be opaque throughout. An instant-read thermometer is far more reliable to prevent overcooking.
Q: Will the feta melt completely?
A: Feta softens and loosens as it bakes but won’t become creamy like mozzarella. For a creamier texture, crumble some goat cheese or add a spoonful of cream cheese.
Q: Can I make this gluten-free?
A: Yes — the recipe is naturally gluten-free if your feta and other ingredients are certified gluten-free.
Enjoy your meal!
Give this Hot Honey Feta Chicken a try on a busy night or when you want something a little special without fuss. If you make it, leave a comment about how you tweaked the heat or what sides you paired it with — I love hearing variations that work at your table.
Hot Honey Feta Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C). Position a rack in the center.
- In a medium bowl, whisk together the honey, olive oil, minced garlic, paprika, and a pinch of salt and pepper until combined.
- Arrange the chicken breasts in a single layer in a baking dish. Pat them dry first so the glaze sticks.
- Pour the honey mixture evenly over the chicken, spooning some over the tops.
- Scatter the crumbled feta evenly over each breast.
- Bake uncovered for 25–30 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer and juices run clear.
- Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh herbs before serving.