Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
For the Hot Honey Sauce:
- 1/3 cup honey
- 1 tsp red pepper flakes
- 1 tbsp apple cider vinegar
- 1 tbsp butter
For the Feta Sauce:
- 4 oz feta cheese, crumbled
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tbsp olive oil
For Garnishing:
- 1 tbsp fresh parsley, chopped
- 1 tsp chili flakes (optional)
- Lemon wedges
Instructions
- Preheat and Season: Preheat oven to 400°F (200°C). Pat chicken dry, then season with salt, pepper, paprika, and garlic powder on both sides.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden. Remove from heat but leave in skillet.
- Make the Hot Honey Sauce: In a small saucepan, combine honey, red pepper flakes, apple cider vinegar, and butter over low heat. Stir until butter melts and sauce is slightly runny. Simmer for 1–2 minutes, then remove from heat.
- Whip Up the Feta Sauce: Mix crumbled feta, Greek yogurt, lemon juice, oregano, and olive oil in a bowl until smooth. Add a splash of water or milk if needed to loosen the texture.
- Bake It Up: Pour half the hot honey sauce over chicken in the skillet. Bake for 15–18 minutes, or until internal temp hits 165°F (75°C).
- Add Feta Sauce: Out of the oven, spoon generous dollops of feta sauce over each chicken piece. Let it melt slightly for a creamy finish.
- Final Drizzle: Drizzle remaining hot honey sauce on top for a glossy, flavorful kick.
- Garnish and Serve: Top with chopped parsley, extra chili flakes if you like heat, and serve with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes