Description
This 5-minute Hot Honey Feta Chicken is your answer to boring weeknight dinners – sticky-sweet, spicy, and topped with creamy feta for a restaurant-worthy meal without the fuss!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot or Sriracha)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 4 ounces feta cheese, crumbled (about 1 cup)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves (optional)
Instructions
- Pat chicken breasts dry, pound to 1/2-inch thickness between plastic wrap, then season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Cook chicken for 5-6 minutes on first side until golden.
- Flip chicken and cook 4-5 minutes more until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- In the same skillet, reduce heat to medium-low and combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Simmer 2-3 minutes until slightly thickened.
- Return chicken to skillet, spoon sauce over each piece, and cook 1 minute to rewarm and allow chicken to absorb sauce.
- Remove from heat and immediately sprinkle with crumbled feta cheese. The residual heat will slightly soften the cheese.
- Garnish with fresh parsley and thyme if using. Serve immediately with extra sauce spooned over top.