This Hot Honey Feta Chicken marries succulent, pan-seared chicken thighs with a luscious, tangy feta sauce, all drizzled in a fiery-sweet hot honey glaze.
Each bite delivers tender, juicy meat wrapped in a blanket of creamy cheese and brightened by zesty lemon, then finished with that addictive kick of chili-infused honey.
It’s weeknight dinner magic and dinner-party showstopper rolled into one!
Why You’ll Love This Recipe
Flavor Explosion – Creamy feta, spicy-sweet honey, and lemon bring layered complexity.
Easy Prep – Pan-sear chicken and whisk together the sauce in just minutes.
Crowd-Pleasing – Feels gourmet but comes together in one skillet.
Meal-Prep Friendly – Keeps beautifully for lunches or quick reheats.
Customizable Heat – Tweak the chili flakes or hot honey to your spice level.
What You’ll Need (Ingredient Highlights)
For the Chicken
Chicken thighs: Skin-on, bone-in for maximum juiciness and crisp skin
Smoked paprika & garlic powder: Build warm, savory depth
Kosher salt & black pepper: Simple seasoning staples
Olive oil: For a golden sear
For the Feta Sauce
Crumbled feta: Tangy, creamy base
Greek yogurt or sour cream: Silky richness
Lemon juice & zest: Bright, citrus lift
Olive oil: Smooths and melds flavors
Fresh dill or parsley: Herbal freshness
For the Hot Honey Glaze
Honey: Sweet backbone
Red pepper flakes or infused chili oil: Spicy kick
Apple cider vinegar: Balances sweetness with tang
Pro Tips Before You Start
Dry & Season Thoroughly: Pat chicken dry so the skin crisps perfectly.
Room-Temp Chicken: Let rest 15 minutes out of the fridge for even cooking.
Skillet Selection: Use a heavy-bottomed pan for consistent searing.
Watch Your Heat: Medium-high for the initial sear, then reduce to finish cooking without burning.
Make Sauce Ahead: Whisk feta sauce up to a day in advance—just stir before serving.
How to Make Hot Honey Feta Chicken
Step 1: Prep & Sear the Chicken
Season thighs with smoked paprika, garlic powder, salt, and pepper.
Heat oil in a skillet over medium-high.
Sear skin-side down until deeply golden, flip and sear the other side.
Step 2: Cook Through & Rest
Lower heat, cover, and cook until chicken is cooked through. Transfer to a plate and rest.
Step 3: Whip the Feta Sauce
Stir together crumbled feta, yogurt, lemon juice and zest, oil, and fresh dill until combined.
Step 4: Make the Hot Honey Glaze
Warm honey with chili flakes and a splash of vinegar over low heat, stirring until smooth.
Step 5: Plate & Drizzle
Spoon a generous dollop of feta sauce onto each plate.
Nestle the chicken thigh atop, then drizzle with the hot honey glaze.
Garnish with extra herbs and a lemon wedge.
What to Serve With Hot Honey Feta Chicken
Roasted Vegetables: Asparagus, broccoli, or carrots for earthy balance.
Warm Pita or Flatbread: To scoop up every last bit of sauce.
Greek Salad: Crisp cucumber, tomato, and olives echo the feta flavors.
Herbed Rice or Quinoa: Soaks up the spicy-sweet sauce perfectly.
Variations and Substitutions
Spice Swap: Use harissa instead of red pepper flakes for North African warmth.
Dairy-Free: Replace feta sauce with blended cashew cream and omit honey or use agave + chili.
Lean Protein: Swap chicken thighs for breasts—reduce cooking time accordingly.
Herb Twist: Try fresh oregano or mint in the feta sauce for a Mediterranean flair.
Storage Tips
Refrigerate: Store chicken, sauce, and glaze separately in airtight containers for up to 3 days.
Reheat Gently: Warm chicken and glaze in a low oven; revive sauce by stirring in a splash of yogurt.
Freeze (Sauce Only): Feta sauce freezes well—thaw overnight in the fridge and whisk before using.
FAQs
Can I use boneless chicken?
Yes—adjust sear time to 4–5 minutes per side and finish covered for 6–8 minutes.
How spicy is the hot honey?
Mildly spicy—add more flakes or use chili oil for extra heat.
Can I grill the chicken?
Absolutely—grill skin-side down 6 minutes, flip, then cook covered 8–10 minutes.
Is the feta sauce gluten-free?
Yes—just ensure your yogurt is certified gluten-free.
Can I make this ahead for meal prep?
Yes—chicken keeps well and pairs with grains or salads all week.
What if I don’t have Greek yogurt?
Sour cream or crème fraîche works in a pinch.
How do I prevent the glaze from hardening?
Keep it warm over very low heat and stir frequently.
Final Thoughts
This Hot Honey Feta Chicken strikes the perfect balance of sweet, spicy, and tangy—elevating simple chicken into a restaurant-worthy dish.
The creamy feta sauce cools the tongue, while the hot honey glaze leaves you craving the next bite.
Try it for dinner tonight and watch it become a new weeknight favorite!
Hot Honey Feta Chicken
Ingredients
- 4 chicken thighs skin-on, bone-in
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper
- 1 Tbsp olive oil
Feta Sauce
- ½ cup crumbled feta
- ¼ cup Greek yogurt
- 1 Tbsp lemon juice & zest
- 1 Tbsp olive oil
- 1 Tbsp chopped dill
Hot Honey Glaze
- ¼ cup honey
- ½ tsp red pepper flakes
- 1 tsp apple cider vinegar
Instructions
- Season chicken. Sear skin-side down 6–8 min; flip 5 min.
- Reduce heat, cover, cook 8–10 min until 165°F. Rest 5 min.
- Whisk feta, yogurt, lemon, oil, dill.
- Warm honey, flakes, vinegar gently.
- Plate sauce, top with chicken, drizzle glaze, garnish.
- See full steps with tips & photos → https://p4pd.org/hot-honey-feta-chicken/
Notes
- Spice Level: Adjust red pepper flakes to taste for a milder or hotter glaze.
- Feta Tip: For extra creaminess, blend feta sauce in a food processor.
- Serve With: Great with roasted veggies, couscous, or crusty bread to soak up the sauce.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to preserve moisture.
