Dinner | Lunch

Hot Honey Feta Chicken Recipe: My Not-So-Secret Weeknight Fix

ByBiteJoyRecipes September 28, 2025

The sauce that fixed my weeknight blues

You know how some nights you open the fridge, stare into that glowy abyss, and just—blank? That’s how Hot Honey Feta Chicken was born in my kitchen (after a particularly rubbish Wednesday, truth be told). I’d looted the pantry, found a wedge of feta my neighbor gave me, and a half-bottle of hot honey from last summer’s farmer’s market. Victory. Anyway, my first attempt was a bit chaotic—I dumped almost a cup of honey instead of a drizzle and let’s just say dinner was more candy than chicken. Ha. Live and learn, I guess!

Why you’re probably going to love this

I make this when my taste buds scream for something fun but time (or frankly, patience) is short. My family goes absolutely bananas for it—especially my cousin, who swears she’d eat her own shoe if I covered it in this sauce (not tested, thankfully). Sometimes things get a little messy, finding that balance between enough spice and not blowing out your sinuses, but it’s way easier than you’d think. Plus, it’s quicker than convincing the kids to eat anything green. If you’re into sweet-salty-spicy foods, this’ll be your jam.

What you’ll need: Ingredients & substitutions

4 boneless, skinless chicken thighs (breasts work too—just don’t dry ‘em out)
1/2 block feta (about 100g, but honestly, any crumbly salty cheese could work—ricotta salata did the trick once when I ran out)
2-3 tablespoons hot honey (or regular honey plus a pinch of chili flakes, which is usually what I do when the fancy stuff’s gone!)
2 tablespoons olive oil, or a glug of whatever oil isn’t hiding behind the vinegar in your pantry
2 garlic cloves, minced—or, if you’re me, a mound of that jarred garlic your aunt gets you every Christmas
Salt and pepper, to taste; I don’t measure, just kind of rain it down till it feels right
Optional: A sprig of thyme. My grandmother was obsessed with fresh thyme, but dried is totally fine, or you can skip it if you can’t be bothered

How I usually make this (and what happens along the way)

Preheat your oven to 200°C (roughly 400°F) unless it’s summer and you’re risking life and limb by cooking in the heat—in that case, a stovetop pan works too.
Grab an ovenproof skillet, splash in the olive oil, and warm it over medium-high heat. Toss in the chicken thighs (don’t crowd them—space is flavor’s best friend). Salt and pepper them. Let them get golden on both sides; about 3 minutes per side, maybe more. This is the bit where stuff splatters everywhere, so maybe wear an apron (or not, if you secretly like kitchen battle scars).
Turn the heat down a pinch, add the garlic and thyme. Stir it around, breathe in—the smell! If it looks a bit heavy on the oil, I sometimes blot with a paper towel (guess that makes me a bit fussy).
Here comes the fun: crumble the feta right over the chicken. This is where I sneak a few rogue crumbles for myself. Can’t help it.
Drizzle the hot honey all over—be generous, but not ridiculous, unless you want dessert-chicken, which I admit kind of has its charm.
Pop the skillet in the oven for 10 minutes, or cover and simmer gently. You want the chicken cooked through and the feta just starting to brown and melt. Honestly, don’t worry if it looks like a bit of a mess—it always pulls together at the end.
Let it stand for 5 minutes. Actually, I find it tastes better if you wait; lets the feta set slightly so you don’t just lose it all to the pan.

Little notes I’ve scribbled (don’t skip these)

If the honey is super thick, warm it in the microwave for a few seconds. Once I tried pouring it on cold and, well, let’s just say I had chicken with honey pebbles.
You can keep the feta chunky or crumble it finer. Both ways are grand, though the bigger pieces get gooier on top.
Honestly, spice is a matter of personal dignity. If you are heat-shy, use less honey or swap in regular honey—add chili flakes to your comfort.

Variations I’ve tested (and one flop…)

Swapped feta with halloumi once—tasted great but good luck getting that to melt.
Added lemon zest one time; kind of zingy, but overpowered the honey. Maybe I used too much… or I’d just brush the lemon lightly over the finished chicken next time.
Tried making it with tempeh because my vegan buddy came over; not my proudest result, but hey, we survived.

What if I don’t have fancy pans?

Honestly, who does? You can just use a regular pan and move the chicken to a baking dish when it’s time for the oven. Once, I did the whole thing in a roasting tray—didn’t win any beauty contests, but nobody noticed except me. (And, okay, my sister—noted dinner critic.)

How long does this keep? Let’s be honest

Officially, it’ll keep in the fridge for 2 days, covered. But honestly, it never lasts more than a night around here. If you do have leftovers, the flavors meld and it’s even better cold for lunch. Though, cold chicken can be divisive (I like it, husband says I’m mad).

How I serve it (and why my way is the best… for me)

I love piling this on top of fluffy couscous, or even toasted sourdough if I’m feeling especially carb-hungry. My cousin dumps it over roasted veg, but the purist in me says: chicken, feta, and a leafy salad. Sometimes I’ll just swipe up the cheese with torn bread—no judgment.

Pro tips, learned the hard way

I once tried rushing the oven step, pulled it out too soon—chicken was not happy, and neither was I. Make sure it’s cooked through, even if you need an extra five minutes.
Don’t go overboard with honey the first time. Just trust me!
Your feta will brown fast—don’t panic if it bubbles and crisps a little. That’s the magic.

Questions I get (and some I make up)

Can I use leftover roast chicken?
Actually, yep! Just warm it in the sauce rather than baking it forever. Saves loads of time.
Is there a non-dairy option?
Goat cheese is a close second, but I’ve heard there are vegan feta alternatives now (haven’t tried them—will report back when I do!).
Where do you get hot honey?
I usually get mine here. Or you can just drizzle honey and shake in red chili flakes, which is what my brother does (he’s thrifty like that).
Can I make a big batch?
Absolutely—just use a big pan, and keep an eye on the oven so the cheese doesn’t get too dark. Or don’t, if you like it that way.
My feta melted everywhere—is that bad?
Nope, that’s delicious. Scoop up every bit!

One last thing, and I realize this has nothing to do with chicken, but while you’re waiting for it to bake, check out the story behind hot honey trends—it’s fascinating, and now I don’t feel so weird about my obsession.

BiteJoyRecipes