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Crispy Hot Honey Feta Chicken

A quick and delicious weeknight dinner featuring crispy chicken topped with a sweet and spicy feta and hot honey mixture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless chicken breasts
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/2 cup Crumbled feta cheese Use fresh, good-quality feta for the best flavor
  • 3 tablespoons Hot honey Adjust based on desired heat
  • for garnish Fresh parsley
Optional Add-ons
  • 1 teaspoon Dried oregano For an herby edge
  • to taste Red pepper flakes For extra heat
  • to taste Fresh lemon juice For brightness
  • to taste Bell peppers or zucchini, sliced To roast alongside

Method
 

Preparation
  1. Place your chicken breasts in a large bowl and drizzle them with olive oil. Sprinkle on the garlic powder, paprika, salt, and black pepper evenly across each piece. Use your hands to rub the seasoning in thoroughly.
  2. Let the chicken sit for at least 15 minutes at room temperature.
  3. While the chicken sits, combine the crumbled feta with the hot honey in a small bowl and stir gently until evenly coated.
  4. Set your oven to 400°F (200°C) and preheat.
  5. Line a baking sheet with parchment paper and arrange the seasoned chicken breasts with a little space between each piece.
Cooking
  1. Spoon the feta and hot honey mixture generously over each chicken breast.
  2. Bake for 15 to 20 minutes, checking for an internal temperature of 165°F (75°C).
  3. Switch the oven to broil for the final 3 to 5 minutes until the feta is bubbly and slightly charred.
Serving
  1. Let the chicken rest for about 5 minutes before slicing.
  2. Sprinkle with fresh parsley and serve while warm.

Notes

For best results, pound chicken breasts to an even thickness. Store leftovers in an airtight container in the fridge for 3 to 4 days, and reheat in the oven to maintain crispiness.