Dinner | Lunch

Hot Honey Infused Feta Chicken: My Favorite Weeknight Trick

ByBiteJoyRecipes October 7, 2025

Let Me Tell You Why I Love This Hot Honey Feta Chicken

So, picture this—I’m standing in my tiny kitchen, headphones in, blasting some old Fleetwood Mac, and then the smell of something absolutely magical starts floating up from the oven. That’s this Hot Honey Infused Feta Chicken for you. I first tried it after seeing some viral reel, but ended up changing basically everything because, well, the original felt like it was missing something. Also, the first time I made this, my cat tried to steal a piece of feta, and I should’ve taken that as a sign of how good it would be. Anyway, this recipe is now a regular for me—actually, I made it twice in one week once, no regrets. (And yes, my brother did say it tasted like something form a fancy café. I’ll take it.)

Why You’ll Probably End Up Making This More Than Once

I tend to make this when my friends drop by unannounced, or when I’m just tired of the same old chicken. My family goes nuts for this (with the mild exception of my aunt, who claims honey and chicken is madness, but she also doesn’t like pineapple on pizza, sooo…yeah). One thing I love? It’s fancy enough to impress your nosy neighbor, but simple enough to pull off on a Tuesday when you forgot to plan dinner—and believe me, I forget a lot.

Here’s What You’ll Need (And What You Can Sub In)

4 boneless, skinless chicken breasts (or seriously, thighs work fine, maybe even better, just cook ‘em a bit longer)
100g feta cheese (sure, my grandmother swore by Dodoni, but to be honest, store brand feta works—just don’t grab the low-fat kind)
2 tablespoons hot honey (Trader Joe’s has a good one; but sometimes I just stir chili flakes into whatever honey’s in the cupboard)
1 tablespoon olive oil (if I’m feeling fancy, I use extra-virgin)
2 garlic cloves, smashed or chopped (if you’re really in a rush, garlic powder technically works, but it pains me to admit it)
1 teaspoon dried oregano (fresh is brilliant, but honestly, I forget to buy it most of the time)
Salt & black pepper to taste (I usually just eyeball it. No shame.)
1 lemon (or, you know, a splash of bottled lemon juice if that’s all you’ve got left in the fridge)

How To Make Hot Honey Infused Feta Chicken (With Tangents and Taste Tests)

Heat your oven to 400°F (about 200°C). I sometimes go a bit hotter if I want extra crispy bits around the edge, but that’s just me.
Lay the chicken breasts in a baking dish—anything that fits them all snugly, but not crammed. Drizzle the olive oil over, then pop the garlic and oregano on top. Don’t fuss with it too much; just scatter stuff. Season liberally—actually, I find it works better if you go a bit heavier on the pepper here.
Crumble the feta all over the chicken (this is where I usually sneak a nibble—guilty). It’s going to melt, but not totally, and the little salty pops are what you’re after.
Mix the hot honey and juice from half the lemon together—sometimes I do it right in a mug, less washing up. Pour this glorious potion right on top of the chicken and feta.
Bake uncovered for 20ish minutes, or until the chicken’s cooked through. If you’re using thighs or bigger cuts, just poke in with a knife and check it’s white inside. Don’t worry if the feta looks a bit weird at this stage—it always, always does.
Finish under the grill/broiler for 2-3 min if you like a slightly charred top. (I say ‘if’, but honestly, I never skip this step!)
Squeeze over the rest of the lemon, let it sit for 5 minutes (torture, I know), and serve it up.

What I’ve Learned (Trust Me, I Messed Up So You Don’t Have To)

I used to think pre-crumbled feta was fine, but actually, block feta gives way better little melty pockets. (But if you only have the crumbled stuff, try it—won’t ruin your night.)
If your sauce splits a little, just give it a gentle stir before serving. No one will know.
One time I added honey too early, and it got weirdly dark round the edges. Now I do honey last minute or cover with foil if I’m feeling paranoid.

Mixing It Up: What’s Worked (And What Did Not)

One time I used blue cheese instead of feta—nope. Too strong (for me, at least). My sister loved it though, so you do you.
I’ve swapped out the hot honey for maple syrup + chili flakes before, and it’s actually more mellow—good if you don’t need the heat to slap you in the face.
Try adding olives on top before baking—kalamata, pitted if you can be bothered. Makes it feel sort of Mediterranean, in a holiday-dreaming way.

Stuff You’ll Need (And What To Do If You Don’t Have It)

Baking dish
Oven (duh, but if you’ve only got a stovetop, I reckon you could sear then cover and cook low, though I haven’t tried it myself—yet.)
Small bowl or mug for mixing sauce, unless you’re into just dumping everything in (no judgment)
Zester or grater for the lemon, but honestly, a knife and some enthusiasm gets you there too

Keeping Some for Later—But Good Luck

Technically, leftover chicken keeps in an airtight container for up to 2 days in the fridge. But honestly, in my house, it never lasts more than a day—especially if there’s bread about. If you do manage to save some, it’s actually even better cold, sort of like a fancy deli salad. Reheat gently to preserve that feta texture.

Serving This Up (My Way, Or Yours)

I serve this over buttery couscous, with a handful (or two) of arugula on the side, sometimes even jam everything into a warm pita—I do love a good handheld dinner. My cousin insists on mashed potatoes. I think rice is more forgiving if you forget to time everything properly. Oh, and sometimes I toss over a sprinkle of more chili flakes because I like to live dangerously.

Tough-Learned Lessons (Or, Why You Shouldn’t Rush)

I once tried skipping the resting time at the end because I was starving—the sauce ended up too runny. Just wait the 5 minutes. Trust me.
Go easy with the honey if you’re not sure—it’s easier to add than to take it away.

Some FAQs I Actually Get Asked

Can I use chicken thighs?
Absolutely, just add a few minutes to the cooking time. Honestly, thighs never dry out—wish someone told me sooner!
Is hot honey hard to find?
Not really! You can make your own with chili flakes in regular honey (here’s a good trick: Bon Appétit’s DIY hot honey). Or try Mike’s Hot Honey—so good on pizza, too.
Can I make this dairy-free?
Well… a vegan feta might get close. I haven’t tried it, but if you do, let me know!
What if I hate spicy?
No worries, just use regular honey and skip the chili. It’s still lovely.
Why do you love feta so much?
I dunno, I just do! Is that so wrong?

If you make this (or totally change it and just use the name, won’t be offended), let me know—I love hearing what people come up with. And hey, if you spill some honey on your cat, you’re not alone. It washes off, promise.

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