Hot Honey Feta Chicken Recipe Easy Spicy Sweet Glaze for Dinner

One rainy Saturday afternoon, I found myself craving something bold and comforting but also a little unexpected. I had a block of feta cheese sitting in the fridge, some honey, and chicken breasts that needed rescue before they went bad. I wasn’t planning on anything fancy—just a quick dinner to warm us up. But then, out of nowhere, this hot honey feta chicken recipe with its spicy sweet glaze came together and blew me away. I mean, who knew that creamy, tangy feta paired with a fiery honey glaze could create such magic?

I’ve made this recipe at least a dozen times since that day, tweaking the glaze just enough to get it perfectly balanced between sweet heat and savory richness. It’s become my secret weapon when I want a dinner that’s impressive but takes less than 40 minutes to pull off. Plus, it’s one of those dishes that makes the kitchen smell like a cozy, vibrant Mediterranean bistro—without the fancy price tag or hours of prep.

Real talk: this hot honey feta chicken recipe hits all the right notes—crispy edges, creamy cheese, and a glaze that’ll have you licking your fingers. And it’s ridiculously easy to make, even on a hectic weeknight. So if you’re ready to add a little spice and sweetness to your dinner rotation, keep reading.

Why You’ll Love This Hot Honey Feta Chicken Recipe

This recipe has changed how I think about chicken dinners. Here’s why I keep coming back to it:

• Flavor Explosion — The spicy sweet glaze is a game-changer. The honey adds just enough sweetness to temper the heat, while the crumbled feta brings that creamy, salty tang that makes every bite pop. My husband swears it’s restaurant-quality.
• Simple Ingredients — You don’t need a pantry full of exotic spices. Honey, feta, chili flakes, and a few basics are all it takes. I usually have everything on hand, so it’s perfect for last-minute dinners.
• Quick and Easy — From prep to plate in about 35 minutes. I’ve made this after a long day when I’m wiped out but still want something delicious and satisfying.
• Versatile — Serve it over rice, with crusty bread, or alongside roasted veggies. It’s also fantastic with a side salad or some easy roasted potatoes. Once, I even paired it with my crockpot chicken tortellini for a richer meal.
• Family-Friendly — The heat isn’t overwhelming, and the sweet glaze wins over picky eaters. My kids actually ask for this now, which is saying a lot!

This hot honey feta chicken recipe isn’t just dinner—it’s the kind of meal that turns a regular Tuesday into something special without the fuss. Trust me, it’s worth trying.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients stocked already. I’m picky about a few of them, and I’ll explain why as we go.

• Chicken breasts (4 boneless, skinless / about 1.5 lbs / 680g) — I prefer chicken breasts here for their lean meat and quick cooking time. You can use thighs if you want juicier meat, but the cooking time will change slightly.
• Feta cheese (6 oz / 170g, crumbled) — Use good quality block feta, not the crumbly pre-packaged kind. It melts beautifully and adds that creamy tang that balances the glaze perfectly.
• Honey (¼ cup / 85g) — Real honey, not honey substitute. The floral sweetness is key to balancing the spice.
• Red chili flakes (1-1½ teaspoons) — Adjust this based on your heat tolerance. I accidentally added 2 teaspoons once, and it was a fiery surprise (but still good!).
• Garlic (3 cloves, minced / about 1 tablespoon) — Fresh garlic is non-negotiable here. It infuses the glaze with that warm, savory base.
• Olive oil (3 tablespoons / 45ml) — Use extra virgin if possible. It helps in crisping the chicken and adds a subtle fruity note.
• Lemon juice (2 tablespoons / 30ml, fresh) — Brightens up the dish and cuts through the richness of the feta and honey.
• Salt and black pepper — Essential for seasoning the chicken and balancing flavors.
• Fresh parsley (¼ cup chopped / about 15g) — Optional, but I love the fresh herbaceous finish it adds.

Optional add-ins:

• Cherry tomatoes (1 cup / 150g, halved) — Adds a juicy pop and a touch of acidity.
• Baby spinach (2 cups / 60g) — Toss in at the end to wilt for a quick veggie boost.

If you’re curious about making this more filling, adding some cooked baby potatoes or serving it alongside crusty bread works wonders.

Equipment Needed

You don’t need fancy kitchen gadgets for this recipe. Here’s what I use every time:

• Large skillet or frying pan — A 12-inch skillet works great. I prefer stainless steel for a nice sear, but non-stick is fine if you’re worried about sticking.
• Mixing bowl — For whisking together the spicy sweet glaze.
• Measuring spoons and cups — Basic but essential for getting the glaze just right.
• Sharp knife and cutting board — For prepping garlic and optional veggies.
• Tongs or spatula — To flip the chicken without messing up the crust.

Optional but handy:

• Garlic press — Speeds up mincing garlic, but chopping works just as well.
• Zester — If you want to add lemon zest for extra brightness.

How to Make Hot Honey Feta Chicken: Step-by-Step

Alright, let’s get cooking! I’m walking you through exactly how I make this hot honey feta chicken every time—complete with the little tricks that make it shine.

Step 1: Prep Your Ingredients (5 minutes)

Start by patting your chicken breasts dry with paper towels—this helps them get that coveted golden crust. Season both sides generously with salt and black pepper. Mince your garlic and crumble the feta. If you’re using cherry tomatoes or spinach, prep those now too.

Step 2: Make the Spicy Sweet Glaze (3 minutes)

In a small bowl, whisk together the honey, minced garlic, red chili flakes, lemon juice, and 1 tablespoon of olive oil. Set aside. This glaze is your flavor bomb, so taste it and adjust the chili flakes if you want more kick.

Step 3: Cook the Chicken (10-12 minutes)

Heat 2 tablespoons of olive oil over medium-high heat in your skillet. When the oil shimmers, add the chicken breasts. Let them cook undisturbed for 5-6 minutes until the bottom is golden brown and crispy. Flip and cook another 5-6 minutes until the chicken is cooked through (internal temp around 165°F / 74°C). If you have thinner breasts, watch carefully to avoid overcooking.

Step 4: Add the Glaze and Feta (3-4 minutes)

Reduce the heat to medium-low. Pour the hot honey glaze over the chicken, swirling the pan so it coats each piece. Sprinkle the crumbled feta evenly over the chicken. Cover the pan loosely with a lid or foil, and let it simmer for 3-4 minutes. The feta will soften and start melting into the glaze, creating a creamy, spicy-sweet sauce.

Step 5: Finish with Fresh Parsley and Optional Veggies (2 minutes)

If you’re using spinach, toss it in now and stir gently until it wilts. Add the chopped parsley for a fresh pop of color and flavor. If using cherry tomatoes, add them in step 4 with the glaze—they’ll soften but keep their shape.

Step 6: Serve Immediately

Scoop the chicken onto plates and spoon extra glaze and feta from the pan over the top. This dish pairs beautifully with simple sides like steamed rice, roasted vegetables, or even a crisp salad. I sometimes serve it alongside my cowboy butter tortellini with steak bites when I’m feeling fancy.

Expert Tips & Tricks

• Don’t rush the sear: Letting the chicken sit undisturbed in the hot skillet creates that irresistible golden crust. Flipping too soon means no crust.
• Adjust the heat: If you want milder, start with ½ teaspoon of chili flakes. For a bolder kick, go for 1½ teaspoons.
• Use fresh garlic: The raw garlic in the glaze cooks gently on the chicken, giving a mellow but fragrant flavor. Jarred garlic just won’t cut it here.
• Let the feta soften: Covering the pan allows the cheese to melt just right without drying out or burning.
• Save leftovers: The glaze gets even better the next day. Reheat gently in a skillet with a splash of water or olive oil.
• Balance flavors: If the glaze feels too sweet, a squeeze of extra lemon juice brightens it up instantly.

Common mistake: If your chicken comes out dry, try pounding the breasts to an even thickness next time. It ensures they cook evenly without overcooking thinner parts.

Variations & Substitutions

Once you’ve nailed the classic hot honey feta chicken, here are some ways to switch things up:

• Chicken Thighs: Swap breasts for boneless skinless thighs for a juicier, more forgiving cook.
• Veggie Boost: Add sliced bell peppers or zucchini in step 4 for extra color and nutrition.
• Spicy Cajun Twist: Swap out red chili flakes for Cajun seasoning and add smoked paprika. This gives a smoky, deep heat.
• Lemon Herb

Hot Honey Feta Chicken

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• Author: Nora Winslow
• Total Time: 26 minutes
• Yield: 4 servings 1x

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Description

A quick and easy chicken dinner featuring a spicy sweet honey glaze paired with creamy, tangy feta cheese. Perfect for a flavorful weeknight meal with crispy edges and a vibrant Mediterranean vibe.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
• 6 oz (170g) crumbled feta cheese (preferably block feta)
• 1/4 cup (85g) honey
• 1 to 1 1/2 teaspoons red chili flakes (adjust to taste)
• 3 cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons olive oil (extra virgin preferred)
• 2 tablespoons fresh lemon juice
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley (about 15g, optional)
• Optional add-ins:
• 1 cup halved cherry tomatoes (150g)
• 2 cups baby spinach (60g)

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Instructions

1. Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper. Mince garlic and crumble feta. Prep cherry tomatoes and spinach if using.
2. In a small bowl, whisk together honey, minced garlic, red chili flakes, lemon juice, and 1 tablespoon olive oil. Taste and adjust chili flakes if desired.
3. Heat 2 tablespoons olive oil over medium-high heat in a large skillet. When oil shimmers, add chicken breasts and cook undisturbed for 5-6 minutes until golden brown on the bottom.
4. Flip chicken and cook another 5-6 minutes until cooked through (internal temperature 165°F / 74°C).
5. Reduce heat to medium-low. Pour the hot honey glaze over the chicken, swirling to coat each piece. Sprinkle crumbled feta evenly over chicken.
6. Cover pan loosely with a lid or foil and let simmer for 3-4 minutes until feta softens and starts melting into the glaze.
7. If using cherry tomatoes, add them with the glaze in step 5 to soften but keep shape. If using spinach, toss it in now and stir gently until wilted.
8. Add chopped parsley for a fresh finish.
9. Serve immediately with extra glaze and feta spooned over the top. Pairs well with steamed rice, roasted vegetables, or a crisp salad.

Notes

[‘Do not rush the sear; let chicken sit undisturbed to develop a golden crust.’, ‘Adjust chili flakes to control heat level; start with 1/2 teaspoon for mild.’, ‘Use fresh garlic for best flavor; jarred garlic is not recommended.’, ‘Covering the pan allows feta to soften without drying out or burning.’, ‘Leftovers taste better the next day; reheat gently with a splash of water or olive oil.’, ‘If chicken is dry, pound breasts to even thickness for uniform cooking.’, ‘Optional veggies like bell peppers or zucchini can be added for extra nutrition.’, ‘Swap chicken breasts for thighs for juicier meat but adjust cooking time.’]

• Prep Time: 8 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 chicken breast wit
• Calories: 380
• Sugar: 13
• Sodium: 620
• Fat: 22
• Saturated Fat: 8
• Carbohydrates: 14
• Fiber: 0.5
• Protein: 35

Keywords: hot honey feta chicken, spicy sweet chicken, honey glaze chicken, feta chicken recipe, easy chicken dinner, weeknight chicken, Mediterranean chicken