There are some flavour combinations that just feel like they were meant to be, and for me, the trio of spicy chilli, sweet honey, and salty feta is one of them. This Hot Honey Feta Chicken recipe is the delicious result of that obsession. It features unbelievably crispy chicken pieces coated in a glossy, sweet-and-spicy sauce, all finished with chunks of creamy, tangy feta that just begin to soften in the heat. It’s the kind of chicken dinner that feels special enough for a Saturday night, yet is straightforward enough for a Tuesday.

The journey to this exact recipe was a labour of love. After testing this recipe five times, I finally got it just right – the sauce now has the perfect consistency to cling to every nook and cranny of the crispy chicken without turning it soggy. We start by giving the chicken a light coating that fries up to a beautiful golden brown, creating a texture that holds up beautifully to the glaze. Then, in the very same pan, we whip up the hot honey sauce, letting it bubble away until it’s fragrant and syrupy.

This is a dish for anyone who loves a bit of heat with their sweet. It’s for those evenings when you want something truly satisfying that doesn’t require hours in the kitchen. It always gets compliments when I make it for friends, and the contrast between the warm, sticky chicken and the cool, salty feta is what makes everyone reach for a second helping. It’s a real showstopper that delivers on flavour every single time.

Recipe Overview

This Hot Honey Feta Chicken recipe brings together crispy, pan-fried chicken breast with a vibrant, sticky sauce and crumbles of salty feta. The flavour profile is a delightful balance of sweet, spicy, salty, and tangy. I discovered that letting the sauce simmer for just a minute longer than you think it needs is the key to getting that perfect, clingy glaze. Expect a dish that’s full of texture and bold flavours, and comes together in about 35 minutes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Hot Honey Feta Chicken Recipe

• A Symphony of Flavours: The dish is a fantastic play on contrasts. You get the sweetness from the honey, a gentle warmth from the chilli flakes, a sharp, salty kick from the creamy feta cheese, and a bright finish from fresh lemon juice. It hits all the right notes.
• Ready in Under 40 Minutes: From start to finish, this impressive meal is on the table in about 35 minutes, making it ideal when you want a flavour-packed dinner without a long cooking time.
• Wonderfully Adaptable: You can easily adjust the spice level by adding more or fewer chilli flakes. Don’t have chicken breasts? Chicken thighs work brilliantly, too. You can also toss in some wilted spinach at the end for extra greens.
• Great for Weeknight Dinners: Because it’s so satisfying and doesn’t take ages to prepare, it’s become one of my go-to recipes for a mid-week treat. It elevates a simple chicken dinner into something much more exciting. If you prefer a more classic crispy chicken, my Chicken Fried Chicken Recipe is also a winner.
• Family Tested: This one is a huge hit in my house. My husband, who is usually my harshest critic, asked for seconds before he’d even finished his first plate! It’s a recipe that genuinely makes everyone happy.

Hot Honey Feta Chicken Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients really makes a difference, especially the feta and honey. I always opt for a block of Greek feta in brine, as it has a much creamier texture and more robust flavour than pre-crumbled varieties. A good runny honey also works best for creating a smooth, glossy sauce.

• 600g skinless, boneless chicken breasts, cut into 2-3cm bite-sized pieces
• 60g plain flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 3 tbsp olive oil, for frying
• For the Hot Honey Sauce:
• 2 cloves garlic, minced
• 120ml runny honey
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp soy sauce (or tamari)
• 1 tsp red chilli flakes (or more, to taste)
• 1 tbsp unsalted butter
• For the Topping:
• 150g feta cheese, crumbled
• 2 tbsp fresh flat-leaf parsley, chopped
• Lemon wedges, to serve

Ashley’s Tip: Use a light, clear honey like acacia or clover. Darker, stronger honey like buckwheat can overpower the other flavours in the sauce.

How to Make Hot Honey Feta Chicken

The process is straightforward. We’ll start by creating a wonderfully crispy coating on the chicken before making the quick pan sauce and bringing it all together. The key is to work efficiently to ensure the chicken stays crisp.

1. Prepare the Chicken Coating: In a medium-sized mixing bowl, combine the plain flour, smoked paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss well until every piece is evenly coated. Shake off any excess flour.
2. Fry the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully add half of the coated chicken to the pan in a single layer. I find that frying the chicken in batches is the best way to ensure every piece gets beautifully crisp.
3. Cook Until Golden: Fry for 3-4 minutes on each side, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 75°C. Remove the cooked chicken from the pan with a slotted spoon and set aside on a plate. Repeat with the remaining chicken.
4. Start the Sauce: Reduce the heat to low-medium. In the same pan, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
5. Build the Sauce: Pour in the honey, lemon juice, and soy sauce, and add the red chilli flakes. Stir everything together, scraping up any tasty browned bits from the bottom of the pan.
6. Finish the Sauce: Let the sauce gently bubble for 1-2 minutes until it starts to thicken slightly. Add the butter and stir until it has completely melted and the sauce is glossy and smooth.
7. Combine and Serve: Return the crispy chicken to the pan. Gently toss everything together until all the chicken is coated in the glorious hot honey sauce. Cook for just a minute to warm the chicken through.
8. Add Feta and Garnish: Take the pan off the heat. Scatter the crumbled feta cheese and chopped fresh parsley over the chicken. The residual heat will soften the feta slightly. Serve immediately with fresh lemon wedges on the side for squeezing over.

Tips From My Kitchen

• Temperature Control is Key: For the crispiest chicken, make sure your oil is hot enough before you add the first batch. If it’s not, the flour coating will absorb oil and become greasy. Don’t overcrowd the pan, as this will lower the temperature and steam the chicken instead of frying it. For a deeper dive into chicken science, this guide to brining chicken from Serious Eats is a fantastic resource.
• The Secret Step: I learned that adding the butter to the sauce at the very end, off the heat (a technique called ‘monter au beurre’), makes it incredibly rich and glossy. It emulsifies into the sauce, giving it a beautiful sheen and velvety texture that you just don’t get otherwise.
• Make-Ahead Advice: You can get a head start by cutting the chicken and mixing the dry coating ingredients in a sealed bag up to a day in advance. You can also mix all the sauce ingredients (except the butter and garlic) in a jar. This makes assembly much faster.
• Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chicken will lose its crispness, but it’s still delicious. For best results, reheat gently in a dry frying pan over a medium heat until warmed through. Avoid the microwave if you can, as it can make the chicken tough.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. This dish is very forgiving and lends itself well to a few tweaks.

• Extra Spicy Version: If you love heat, add a finely chopped fresh red chilli along with the garlic, or stir a teaspoon of your favourite chilli paste or sriracha into the sauce.
• Vegetarian Option: This recipe works wonderfully with halloumi or extra-firm tofu. For halloumi, slice it into thick pieces, pat dry, and fry until golden before adding to the sauce. For tofu, press it well, cube it, coat in the flour mixture, and fry until crispy.
• Different Protein: Try this sauce with pork tenderloin medallions or even king prawns. For prawns, cook them for just a minute or two on each side until pink before adding them to the finished sauce. It would also be great with crispy salmon, similar to my easy Salmon Cakes.

What to Serve With Hot Honey Feta Chicken

This dish has so much flavour on its own that the sides can be quite simple. Here are a few of my favourite pairings:

• Fluffy Basmati Rice or Couscous: Both are excellent for soaking up every last drop of that amazing hot honey sauce.
• A Simple Green Salad: A crisp salad of rocket, cucumber, and spring onions with a sharp lemon vinaigrette provides a fresh, clean contrast to the richness of the chicken.
• Roasted Tenderstem Broccoli: Tossed with a little olive oil, salt, and pepper and roasted until slightly charred, it adds a lovely texture and earthy flavour that complements the dish beautifully.
• Wine Pairing: A dry Riesling or a crisp Sauvignon Blanc cuts through the sweetness of the honey beautifully. For a non-alcoholic option, a sparkling elderflower pressé is delightful.

Frequently Asked Questions

Hot Honey Feta Chicken Recipe

Crispy, bite-sized chicken pieces tossed in a sweet and spicy hot honey sauce, then topped with salty feta cheese and fresh parsley for a quick and flavorful main course.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 640

Ingredients Method Notes

Ingredients

  

• 600 g skinless boneless chicken breasts, cut into 2-3cm bite-sized pieces
• 60 g plain flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 3 tbsp olive oil for frying

For the Hot Honey Sauce

• 2 cloves garlic minced
• 120 ml runny honey
• 2 tbsp lemon juice freshly squeezed
• 1 tbsp soy sauce or tamari
• 1 tsp red chilli flakes or more, to taste
• 1 tbsp unsalted butter

For the Topping

• 150 g feta cheese crumbled
• 2 tbsp fresh flat-leaf parsley chopped
• Lemon wedges to serve

Method

 

1. Prepare the Chicken Coating: In a medium-sized mixing bowl, combine the plain flour, smoked paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss well until every piece is evenly coated. Shake off any excess flour.
2. Fry the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully add half of the coated chicken to the pan in a single layer. I find that frying the chicken in batches is the best way to ensure every piece gets beautifully crisp.
3. Cook Until Golden: Fry for 3-4 minutes on each side, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 75°C. Remove the cooked chicken from the pan with a slotted spoon and set aside on a plate. Repeat with the remaining chicken.
4. Start the Sauce: Reduce the heat to low-medium. In the same pan, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
5. Build the Sauce: Pour in the honey, lemon juice, and soy sauce, and add the red chilli flakes. Stir everything together, scraping up any tasty browned bits from the bottom of the pan.
6. Finish the Sauce: Let the sauce gently bubble for 1-2 minutes until it starts to thicken slightly. Add the butter and stir until it has completely melted and the sauce is glossy and smooth.
7. Combine and Serve: Return the crispy chicken to the pan. Gently toss everything together until all the chicken is coated in the glorious hot honey sauce. Cook for just a minute to warm the chicken through.
8. Add Feta and Garnish: Take the pan off the heat. Scatter the crumbled feta cheese and chopped fresh parsley over the chicken. The residual heat will soften the feta slightly. Serve immediately with fresh lemon wedges on the side for squeezing over.

Notes

Serve with rice, roasted vegetables, or a simple salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Hot Honey Feta Chicken a try. It’s a recipe that I’m truly proud of, and it brings so much flavour and joy to our dinner table. If you do make it, please let me know what you think in the comments below. I love hearing how my recipes work out in your kitchens!

Happy cooking,
Ashley