Hot Honey Feta Chicken is a mouthwatering dish that brings together the spicy sweetness of hot honey and the creamy, tangy flavor of feta cheese. The chicken gets a lovely kick from the honey’s heat, while the feta adds a rich, salty contrast that makes every bite exciting. It’s a simple, yet bold combo that turns regular chicken into something special with just a few ingredients.
I love making this dish when I want something that feels a bit fancy but is actually really easy to pull together. The mix of flavors—sweet, spicy, and cheesy—always gets compliments at the dinner table. I like to drizzle extra hot honey on top right before serving for a little extra zing, and it never disappoints. It’s one of those recipes I keep coming back to when I want a fast but impressive meal.
My favorite way to serve Hot Honey Feta Chicken is over a bed of fluffy rice or alongside some roasted veggies to soak up all the yummy sauce. It’s also great with a fresh green salad to balance out the richness. This dish has a way of turning a simple weeknight dinner into a real treat, and I hope you enjoy it as much as I do!
Key Ingredients & Substitutions
Chicken thighs: I prefer thighs over breasts for this recipe because they stay juicy and tender. You can use chicken breasts if you want, but watch cooking time so they don’t dry out.
Hot honey: This is the star ingredient. If you can’t find hot honey, mix regular honey with a pinch of chili flakes or hot sauce to get that sweet heat. Adjust spiciness to your taste.
Feta cheese: Feta adds great tang and saltiness. If you don’t have feta, try goat cheese or queso fresco for a similar creamy touch.
Flour for dredging: Helps create a nice crispy crust on the chicken. You can substitute with cornstarch for extra crunch or a gluten-free flour if needed.
How Do You Get Crispy, Juicy Chicken Every Time?
The key to crispy chicken with juicy insides is drying the chicken well before seasoning and dredging. Moisture can cause sogginess.
- Pat chicken dry with paper towels.
- Season generously with salt and pepper to build flavor.
- Coat lightly with flour and shake off excess to avoid clumps.
- Heat oil until shimmering before skillet-loading the chicken to get a golden crust.
- Cook without moving for 6-7 minutes to let crust form, then flip and finish cooking.
Letting chicken rest briefly after cooking keeps juices inside and stops drying out. Following these tips helps you get that perfect balance of crispy outside and tender inside every time.
Equipment You’ll Need
- Large skillet – I use a skillet that heats evenly and helps get a crispy crust on the chicken.
- Tongs or spatula – makes flipping the chicken easy and keeps your hands clean.
- Meat thermometer – ensures your chicken is cooked to a safe 165°F without overcooking.
- Shallow bowl – for dredging the chicken in flour so it gets coated nicely.
- Measuring spoons and cups – for the honey, feta, and parsley to keep everything precise.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option; just be careful not to overcook.
- Add a squeeze of lemon juice or a splash of balsamic vinegar to brighten the flavors.
- Try swapping feta with crumbled queso fresco or goat cheese for a different tang.
- Mix in sliced chili peppers or red pepper flakes into the hot honey if you want more heat.
Hot Honey Feta Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
For the Sauce & Topping:
- 1/3 cup hot honey (honey infused with chili flakes or store-bought hot honey)
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Optional: Red chili flakes for extra heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, so roughly 25 minutes total from start to finish. It’s a quick and tasty meal that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Pat the chicken thighs dry with paper towels to remove moisture. This helps get a crispier crust. Season both sides generously with salt and black pepper.
2. Dredge the Chicken:
Place the flour in a shallow bowl. Coat each chicken thigh evenly in the flour and shake off any excess to avoid clumps.
3. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs. Cook for about 6-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
4. Warm the Hot Honey Sauce:
Remove the cooked chicken and place it on a serving plate. Lower the heat to low and pour the hot honey into the skillet. Warm it gently, stirring for about a minute to pick up any tasty bits left in the pan.
5. Dress the Chicken and Add Toppings:
Drizzle the warmed hot honey evenly over the chicken. Sprinkle crumbled feta cheese and chopped parsley on top while the chicken is still warm. If you like it spicier, add a pinch of red chili flakes.
6. Serve and Enjoy:
Serve your Hot Honey Feta Chicken immediately. It goes wonderfully with rice, roasted veggies, or a fresh green salad to balance the flavors. Enjoy your delicious 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 crust and even cooking.
How Can I Make This Dish Less Spicy?
You can reduce or omit the hot honey and use regular honey instead. Also, skip the red chili flakes or use milder chili flakes to keep the heat down.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the chicken and prepare the sauce ahead, then refrigerate separately for up to 2 days. Reheat gently on the stovetop and add fresh feta and parsley before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, then top with fresh crumbled feta and parsley to refresh flavors.