Okay, before I even get into the nitty-gritty of this Artisan Hot Honey Infused Feta Chicken recipe—let me just say, if you’re looking for another boring chicken dinner, you might wanna look elsewhere. This one’s kind of a showstopper. I first made it late one night when I realized we had half a block of feta loitering in the fridge (you know how they get) and a bottle of hot honey my friend mailed me from Tennessee—thanks, Julie! My partner’s face when he tried it the first time? Let’s just say, if I ever need to get out of trouble, I just whip this up and all is forgiven. Oh, and if you’re worried about the spice, don’t be. My auntie, who thinks black pepper is “racy,” still devours this.
Why You’ll Love This (or at least… not hate it)
I make this when I want something that’s a bit fancy but really doesn’t require a culinary degree—like, Wednesday night but you want to feel like it’s Saturday. (Also, cleanup is weirdly easy.) My family goes crazy for it because it’s got that sweet-heat thing going on, and the feta gets all creamy and golden—sort of like those trendy small-plates places but with way less fuss or foamy sauces. Sometimes I get a little salty about having to open a new jar of honey just for this, but it’s always worth it. Plus, if you’re the type who likes to wipe up sauce with crusty bread, PLEASE make extra hot honey—trust me.
What You’ll Need (but don’t stress)
- 4 boneless, skinless chicken thighs (sometimes I use breasts; my neighbor swears by drumsticks, but honestly, use what you got)
- 3-ish ounces feta cheese (that crumbly Greek kind—though I’ve used Danish feta, and it’s fine, maybe a bit less tangy)
- 2 tablespoons hot honey (or regular honey + a good pinch of chili flakes if you can’t be bothered tracking down the fancy stuff)
- 2 cloves garlic, minced (pre-minced is fine, despite what my grandmother would say)
- Zest of 1 lemon (or just a little squeeze of juice if you’re out; I ran out once and used a lime, which was actually decent)
- 1 tablespoon olive oil (I use whatever’s on sale, but you could get fancier if you want)
- Big pinch dried oregano (fresh is great, but I rarely remember to buy it)
- Salt and pepper, to taste (I usually go heavier on the pepper, but you do you)
Let’s Cook (or at least try)
- Preheat your oven to 400°F (about 200°C, if you’re somewhere else—I always forget to convert and end up Googling it anyway). Grab a baking dish; I use a ceramic one, but a metal tray’s fine too.
- Pat your chicken dry. Don’t skip this, otherwise it gets all watery. Season both sides with salt and pepper. Don’t be shy—chicken loves salt.
- In a little bowl, mix the garlic, olive oil, lemon zest (or juice, whichever), and oregano together. Smear this all over the chicken. I just use my hands—less washing up. If you’ve got time to marinate, great, but honestly, I rarely remember.
- Crumble the feta over the top of each piece. It looks like a mess here, but it’ll melt into golden puddles. This is where I usually sneak a bit of feta for myself (don’t judge).
- Drizzle the hot honey over everything—try to get it on the chicken and the feta. If you’re using honey and chili flakes, just sprinkle the flakes right on top.
- Bake in the oven for 22 to 28 minutes. The chicken should be golden, and the feta just starting to brown at the edges. If you poke the thickest piece and the juices run clear, you’re good. Don’t stress if it’s a smidge more brown—crispy bits are honestly the best part.
- Let it rest for 3–5 minutes before you dig in. This is usually when my kitchen turns into a chicken-related interrogation because everyone’s hovering, asking when they can eat.
Notes You Should Probably Read
- I once tried baking this in a glass dish, and it took way longer—metal or ceramic seems to work faster, at least in my oven
- Don’t skip the resting bit, or you lose all those lovely juices (learned that the hard way)
- If your feta is super salty, maybe go lighter on the added salt
Variations I’ve Actually Tried (Some better than others)
- Swapped the feta for goat cheese—tangy, but honestly, a bit too creamy for my taste
- Used maple syrup and sriracha (ran out of honey and chili flakes)—surprisingly tasty, more breakfasty vibe
- Tried adding sliced olives—eh, wouldn’t do again, but maybe you’ll love it
- Added a sprinkle of pistachios on top once for crunch, and that was a winner
Do You Need Fancy Equipment? Nah (Mostly)
I use a ceramic baking dish because, well, it looks nice for photos, but you can absolutely use a metal tray or even a sturdy skillet. If you don’t have an oven, I actually once did a version of this on the stovetop with a lid, and it worked (sort of). So don’t let equipment stop you. Oh, and if you need a thermometer, this guide from Serious Eats has some good picks—mine cost about a tenner and has lasted years.
How to Store It (But good luck with leftovers)
If you do end up with leftovers (which, honestly, in my house is a rare event), just pop them in an airtight container in the fridge. They’ll keep for two days, maybe three at a push, though I think the flavors get even better by day two. Reheat gently in the oven or microwave, but cover so it doesn’t dry out. I’ve eaten it cold straight from the fridge too—no shame.
How I Like to Serve It
We usually just pile it onto a platter and let everyone help themselves. I love it with a big salad of cucumber, tomato, and fresh herbs—plus lots of crusty bread for mopping up the sauce. If my brother’s around, he insists on extra hot honey drizzled on the side (honestly, he’d put hot honey on his cereal if he could). Sometimes I’ll add a squeeze of lemon at the table, just to freshen things up.
Pro Tips from My (Sometimes Messy) Kitchen
- I once tried rushing the bake and the chicken was kinda rubbery—don’t do that
- If you use chicken breasts, maybe give them a little bash with a rolling pin so they cook evenly
- Taste your honey! Some hot honey is nuclear-level spicy; adjust accordingly
- If you forget the lemon, it’s not the end of the world, but it does add a nice zip
FAQ, Because People Actually Ask Me These
- Can I use store-bought hot honey?
Oh, for sure. I use Mike’s Hot Honey sometimes—it’s everywhere now. Here’s their site if you wanna see. - Does this work with tofu or veggies?
Yes, but the feta is key. I’ve done roasted eggplant with the same toppings—actually, not bad at all. - What if I don’t have feta?
Well, it won’t be the same, but any crumbly brined cheese gets you close. Or just skip it and we’ll call it a different recipe. - Is this really spicy?
Depends on your hot honey. I stick to mild, but if you’re a heat fiend, add more chili flakes. Or just live dangerously. - Can I freeze it?
Technically, yes, but the feta gets a weird texture after thawing, in my opinion. Maybe not the best move.
If you give this a go, let me know how it turns out—or if you have a kitchen disaster story, those are always welcome too. And if you want more chicken ideas, check out Bon Appetit’s chicken recipes—I find new favorites there all the time. Happy cooking, mate!
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons hot honey
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
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2In a small bowl, mix hot honey, olive oil, minced garlic, smoked paprika, dried oregano, salt, and black pepper.
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3Place the chicken breasts in the prepared baking dish. Brush both sides generously with the hot honey mixture.
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4Sprinkle crumbled feta cheese evenly over the top of the chicken breasts.
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5Bake for 25-30 minutes, or until the chicken is cooked through and the feta is golden and slightly melted.
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6Garnish with chopped fresh parsley before serving. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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