Hot Honey Feta Chicken brings together the best of sweet, spicy, and savory in one gorgeous dish. I first tried this flavor combination at a Mediterranean restaurant and knew I had to recreate it at home. The creamy feta melts into the honey glaze while everything bakes, creating this incredible sauce that my family can’t get enough of.
Table of Contents
Ingredients for Hot Honey Feta Chicken
I always use good quality feta for this recipe because it really makes a difference in the final dish. The creamier Greek or Bulgarian feta works beautifully here. For the honey, any variety works, but I find wildflower honey adds a nice depth of flavor.
- 4 boneless, skinless chicken breasts (about 6 to 8 oz each)
- 1 cup feta cheese (crumbled, from block for best texture) – I recommend buying block feta and crumbling it yourself for better creaminess
- 1/2 cup honey
- 1/4 cup olive oil (plus about 1 tablespoon extra for feta mixture)
- 2 tablespoons red wine vinegar
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to your heat preference) – My preference is to start with 3/4 teaspoon if serving kids
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (plus extra for feta mixture)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 lemon (sliced, for serving)
Equipment needed:
- Medium mixing bowl
- Whisk
- Large resealable plastic bag or shallow dish
- Small bowl
- 9×13-inch baking dish
- Meat thermometer
Step-by-Step Instructions
I recommend setting up your marinade in the morning before work, then all you need to do is bake it when you get home. The chicken can marinate anywhere from 30 minutes to 8 hours, with 2 to 4 hours being the sweet spot for flavor.
Step 1: In a medium mixing bowl, whisk together honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper until well combined. The mixture should look smooth and glossy. Taste it and adjust the heat level if needed by adding more red pepper flakes or honey.
Step 2: Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is completely coated. Seal the bag or cover the dish tightly with plastic wrap. Refrigerate for at least 30 minutes. For deeper flavor, marinate for 2 to 4 hours, or up to 8 hours if prepping the night before.
Step 3: When ready to cook, preheat your oven to 400°F. While the oven heats, combine the crumbled feta with about 1 tablespoon olive oil and a pinch of black pepper in a small bowl. Mix gently and set aside.
Step 4: Remove chicken from the marinade, letting excess drip off. Discard the used marinade. Arrange chicken breasts in a 9×13-inch baking dish with space between each piece for even cooking.
Step 5: Spoon the prepared feta mixture evenly over each chicken breast, creating a nice layer on top. The feta will melt and get golden as it bakes.
Step 6: Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part. The feta should be golden and bubbly. For extra color on the feta, switch to broil for the last 2 to 3 minutes, but watch closely to prevent burning.
Step 7: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and moist. Garnish with freshly chopped parsley and serve with lemon wedges alongside.
Perfect Pairings for Hot Honey Feta Chicken
This dish has bold Mediterranean flavors, so I like to serve it with sides that complement rather than compete with the sweet and spicy notes.
Lemon Herb Rice: Fluffy rice tossed with lemon zest and fresh herbs soaks up the honey-feta sauce beautifully and provides a neutral base that balances the bold flavors.
Greek Salad: A crisp salad with cucumber, tomatoes, red onion, and olives brings freshness and crunch that cuts through the richness of the feta and honey glaze.
Roasted Vegetables: Mediterranean vegetables like zucchini, bell peppers, and cherry tomatoes roasted with olive oil and oregano echo the flavors in the chicken while adding nutrition and color to your plate.
Couscous or Quinoa: Light, fluffy grains provide the perfect vehicle for capturing every drop of that delicious pan sauce while adding substance to make it a complete meal.
Garlic Green Beans: Simply sautéed green beans with garlic add a crisp, fresh element that balances the sweetness of the honey without overwhelming the dish.
Make-Ahead and Storage Tips
This Hot Honey Feta Chicken stores well in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. I often make extra on Sunday for easy weeknight lunches.
When reheating, use the oven at 350°F until warmed through to maintain the best texture. The microwave works in a pinch for individual portions, though the chicken won’t be quite as tender. Add a splash of water or chicken broth to keep it moist during reheating.
The marinade can be prepared up to 2 days ahead and stored in the refrigerator. You can also marinate the chicken the night before for even deeper flavor penetration. For meal prep, I sometimes cook the chicken, let it cool, and portion it with my planned sides for grab-and-go meals throughout the week.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully in this recipe. They may need an extra 5 minutes of cooking time, so check that internal temperature reaches 165°F. Thighs stay especially moist with this cooking method.
What if I don’t like spicy food?
Simply reduce or omit the red pepper flakes entirely. The honey and feta combination is delicious on its own, and you’ll still get plenty of flavor from the garlic, oregano, and red wine vinegar in the marinade.
Can I grill this chicken instead of baking it?
Yes, grilling adds a wonderful smoky flavor. Grill over medium heat for about 6 to 8 minutes per side until cooked through, then add the feta topping during the last few minutes. Keep an eye on it to prevent the feta from burning.
Hot Honey Feta Chicken
Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper until well combined. The mixture should look smooth and glossy. Taste and adjust seasonings as needed.
- Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is completely coated. Seal the bag or cover tightly with plastic wrap. Refrigerate for at least 30 minutes. For deeper flavor, marinate for 2 to 4 hours, or up to 8 hours if prepping the night before.
- Preheat your oven to 400°F (200°C). In a small bowl, combine the crumbled feta with about 1 tablespoon olive oil and a pinch of black pepper. Mix gently and set aside.
- Remove chicken from marinade, letting excess drip off. Discard the used marinade. Arrange chicken breasts in a 9×13-inch baking dish with space between each piece.
- Spoon the prepared feta mixture evenly over each chicken breast, creating a layer on top.
- Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part. The feta should be golden and bubbly. Optionally, broil for the last 2 to 3 minutes for extra color, watching closely to prevent burning.
- Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute. Garnish with freshly chopped parsley and serve with lemon wedges.
