Hot Honey Feta Chicken (30 Minutes)
Crispy pan-seared chicken thighs glazed with spicy hot honey and crowned with melted feta, lemon and parsley — one skillet, honest 30 minutes.
Method
- Pat the chicken thighs dry and season all over with the salt, black pepper and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 6 to 7 minutes per side, until deep golden and the thickest part reads 165°F (74°C) on an instant-read thermometer.
- Reduce the heat to low. Drizzle in the honey, add the red pepper flakes and lemon juice, and tilt the pan so the chicken is coated in the glaze.
- Scatter the feta over the chicken, cover, and cook 2 to 3 minutes more, until the feta softens into the glaze.
- Rest 2 minutes, sprinkle with the parsley and serve straight from the skillet.
Crispy pan-seared chicken thighs glazed with spicy hot honey and crowned with melted feta, lemon and parsley — one skillet, honest 30 minutes.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 37 g
- Carbs
- 17 g
- Fat
- 30 g
- Sugar
- 16 g
- Sodium
- 600 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Dry chicken sears instead of steaming, so pat it very dry before seasoning. If the honey glaze thickens too fast on low heat, add a teaspoon of water to loosen it.
Substitutions
- Boneless skinless chicken thighs — bone-in thighs or chicken breast; add 5 to 8 minutes cook time
- Honey — agave syrup or maple syrup
- Red pepper flakes — 1 tablespoon sriracha or your favourite hot sauce
- Feta cheese — crumbled goat cheese
- Fresh parsley — chopped fresh cilantro or mint
Serving suggestions
Serve over warm couscous or rice to catch the glaze, or pile into warm pita with sliced cucumber and red onion.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Reheat gently in a covered skillet over low heat with a splash of water until warmed through.
Equipment
- Large skillet with lid
- Instant-read thermometer
- Tongs
Variations
- Extra spicy: double the red pepper flakes and add a sliced fresh red chilli with the honey
- Halloumi instead: swap the chicken for 8 oz halloumi slices; sear 2 minutes per side and finish the same way
- Herb butter: stir 1 tablespoon cold butter into the glaze off the heat for a richer sauce
Why it works
Honey's sugar caramelises onto the hot chicken, the chilli flakes bloom in the warm fat and the salty feta melts just enough to cling. Lemon juice cuts through the sweetness so each bite stays balanced.
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes. Use 1 1/2 lb chicken breast cut into thick cutlets and cook 5 to 6 minutes per side; breast dries out faster, so pull it at 165°F (74°C).
How spicy is the hot honey glaze?
Mildly spicy with 1 teaspoon of red pepper flakes. Halve it for gentle heat or double it if you like it fiery.
Will the feta melt completely?
No, feta softens rather than melting into a sauce. Covered on low heat for 2 to 3 minutes it turns creamy at the edges while keeping its crumbles.
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