Ingredients
Scale
The key to this dish lies in selecting the right ingredients—you want fresh chicken breasts, quality feta, and the best honey you can find. I always encourage sourcing local or artisanal honey when possible because its flavor can really elevate the dish. When I first started experimenting with this recipe, I was tempted to use pre-crumbled feta, but nothing beats crumbling it yourself for that fresh, creamy texture. Also, a good hot honey is essential. If you can’t find it, you can easily infuse your own honey with chili flakes at home—it’s a little ritual I adore for adding a personal touch.
- 4 boneless, skinless chicken breasts
- 1/3 cup hot honey (or regular honey infused with 1 teaspoon chili flakes)
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a tablespoon of olive oil.
- Pat the chicken breasts dry and season both sides generously with salt, pepper, and smoked paprika. This seasoning combo adds a subtle smoky warmth that complements the honey’s sweetness.
- In a large skillet, heat the remaining olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown. You want a nice crust here—this seals in the juices and builds flavor.
- Transfer the seared chicken breasts to the baking dish. Sprinkle the minced garlic evenly over the chicken.
- Drizzle the hot honey over the chicken breasts, making sure each piece is well coated. If you’re using plain honey, you can sprinkle the chili flakes on top now for extra heat.
- Scatter the crumbled feta over the honey-drizzled chicken, letting it nestle into the sauce.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges for a bright, zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
