If you’re looking to bring a burst of flavor and crunch to your dinner table, Crispy Hot Honey Feta Chicken will not disappoint. This irresistible dish features tender, juicy chicken breasts or thighs stuffed with creamy, herby feta, coated in a crisp panko-Parmesan crust, and finished with a sticky, spicy-sweet drizzle of homemade hot honey that takes everything over the top. Every bite is a perfect medley of textures and tastes — tangy, salty, crunchy, and just the right amount of heat — making this recipe a star for weeknights and special occasions alike.
Ingredients You’ll Need
This recipe calls for a short list of simple ingredients, but each one plays a starring role in building the bold flavor, golden crunch, and signature zing that make Crispy Hot Honey Feta Chicken unforgettable. Check your pantry and fridge — you probably have most of these on hand already!
- Chicken breasts or thighs (4 boneless, skinless): Choose your favorite cut for juiciness and tenderness; thighs are a bit more forgiving, while breasts make for a classic presentation.
- Feta cheese (1/2 cup crumbled): Adds a creamy, tangy center that beautifully contrasts with the crunchy crust.
- Greek yogurt (1/4 cup): Helps mellow the feta and brings just the right amount of creamy richness to the stuffing.
- Garlic (2 cloves, minced): Brings out an aromatic punch in the creamy filling.
- Lemon juice (1 tablespoon): Adds brightness, elevating the flavors of the cheese and chicken alike.
- Dried oregano (1/2 teaspoon): Lends Mediterranean flair and earthy depth.
- Salt and pepper: Essential for seasoning every layer of flavor, inside and out.
- Panko breadcrumbs (1 cup): These make the exterior ultra-crunchy and golden — don’t skip!
- Parmesan cheese (1/2 cup, grated): Adds a nutty, salty component to both the coating and the crunch.
- Smoked paprika (1/2 teaspoon): Gives a hint of smokiness and extra warmth to the coating.
- Cayenne pepper (1/4 teaspoon, optional): For those who want a spicy backbone; adjust to your heat preference.
- Eggs (2, beaten): Acts as the glue for the breading layers.
- All-purpose flour (1/2 cup): The first step for getting that dreamy, crispy chicken shell.
- Olive oil spray or drizzle: Helps crisp up the breading whether you’re baking or air frying.
- Honey (1/3 cup): The foundation for that luscious hot honey drizzle.
- Red pepper flakes (1 teaspoon): Packs a fiery pop into the hot honey glaze.
- Apple cider vinegar (1 teaspoon): Cuts the sweetness and ties the hot honey together with a little zip.
How to Make Crispy Hot Honey Feta Chicken
Step 1: Prepare the Filling
In a small bowl, combine crumbled feta, Greek yogurt, minced garlic, lemon juice, dried oregano, plus a pinch of salt and pepper. Mash this mixture with a fork until it’s relatively smooth with just a bit of crumbly texture — this herby, creamy filling is going to make your Crispy Hot Honey Feta Chicken impossibly flavorful inside.
Step 2: Stuff the Chicken
Take your chicken breasts or thighs and, using a sharp knife, carefully cut a deep slit along one side to form a pocket. Don’t cut all the way through! Spoon a generous amount of the feta filling into each pocket, then gently press the edges to close (you can secure them with toothpicks if you like). Season the outsides with salt and pepper.
Step 3: Set Up Your Breading Station
Lay out three shallow bowls: one filled with flour, another with beaten eggs, and a third with a mix of panko, grated Parmesan, smoked paprika, and (optional) cayenne. This classic dredging process creates the irresistible crispy exterior everyone will rave about.
Step 4: Bread the Stuffed Chicken
Carefully dredge each stuffed chicken piece in the flour, then dip into the beaten egg, letting any excess drip off, and finally, press it firmly into the panko-Parmesan coating. Make sure the chicken is thoroughly covered for maximum crunch.
Step 5: Bake or Air Fry
Arrange the breaded chicken on a greased baking sheet or air fryer basket. Give each piece a light spray or drizzle of olive oil. Bake at 425°F for 20–25 minutes (or air fry at 400°F for 14–16 minutes), flipping halfway, until the crust is golden and the chicken is cooked through to 165°F. Chilling the stuffed chicken for 15 minutes before breading can help keep things neat.
Step 6: Make the Hot Honey
While the chicken cooks, make your homemade hot honey: Combine honey, red pepper flakes, and apple cider vinegar in a small saucepan over low heat, warming for just 2–3 minutes. This spicy, sticky drizzle will transform your Crispy Hot Honey Feta Chicken from delicious to downright unforgettable.
Step 7: Drizzle and Serve
As soon as the chicken is out of the oven or air fryer, transfer it to plates or a platter. Generously drizzle the hot honey over the crispy tops, allowing it to seep into every nook and cranny. Serve while hot for maximum crunch and gooey, cheesy goodness!
How to Serve Crispy Hot Honey Feta Chicken
Garnishes
A final flourish can really tie your Crispy Hot Honey Feta Chicken together. Try a sprinkle of fresh parsley or chopped scallions for color, a scatter of extra crumbled feta for a salty kick, or even a lemon wedge on the side for that bright, tangy lift at the end.
Side Dishes
This chicken loves simple sides that let the main event shine. Fluffy rice, roasted potatoes, or orzo are a perfect match, and a big, zesty Greek salad or honey-glazed carrots on the side will keep things light and fresh. Want more greens? Steamed broccoli or green beans work beautifully, too.
Creative Ways to Present
Set the chicken on a serving platter, slice it crosswise to show off the cheesy filling, and spoon over extra hot honey for drama. For something fun, try sandwiching a piece between toasted brioche buns with arugula and pickled onions. Or cut it into strips and serve over a fresh salad bowl for a crunchy, crave-worthy lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crispy Hot Honey Feta Chicken, lucky you! Let the chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days. Keep the hot honey in a separate jar or small container so your coating stays crisp.
Freezing
Yes, you can freeze this dish. Lay cooked, cooled chicken pieces on a baking sheet to freeze individually for about 2 hours, then transfer to a freezer-safe bag. Store for up to 2 months. Freeze hot honey separately in a sealed jar.
Reheating
To recapture that signature crunch, reheat your chicken in a 375°F oven or air fryer for 8–10 minutes or until hot and crispy. Avoid the microwave if possible, as it can turn the coating soggy. Drizzle with fresh hot honey right before serving for the best taste and texture.
FAQs
Can I use a different cheese for the stuffing?
Absolutely! While feta gives a wonderful tang, you can swap in goat cheese, ricotta, or even cream cheese for a slightly different (but equally creamy) result.
Is Crispy Hot Honey Feta Chicken gluten-free?
If you substitute gluten-free panko and flour, this recipe will work perfectly for gluten-free diets—just double-check your other packaged ingredients to be sure.
Can I make the hot honey less spicy?
Of course! Adjust the amount of red pepper flakes until it’s just right for you. You can even leave them out entirely for a purely sweet honey drizzle if spice isn’t your thing.
What’s the best way to stuff the chicken without tearing it?
Be gentle when slicing—the key is to make a deep pocket without slicing right through. Using your fingers or a small spoon helps nestle the filling inside. Chilling the stuffed chicken before breading also firms it up and makes handling easier.
Can I prep the stuffed and breaded chicken ahead of time?
Yes! You can fill and bread the chicken earlier in the day, then refrigerate it (covered) for up to several hours. Just pop it straight into the oven or air fryer when you’re ready to cook.
Final Thoughts
Don’t be surprised if Crispy Hot Honey Feta Chicken becomes the most requested meal in your household. With its juicy, cheesy center, irresistibly crunchy crust, and that magical hot honey finishing touch, it’s comfort food with a gourmet twist. Give this recipe a try soon and get ready to taste why it’s a favorite—sharing is encouraged, but no one will judge if you keep it all for yourself!
Print
Crispy Hot Honey Feta Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy the perfect blend of crispy, savory chicken paired with tangy feta and a kick of hot honey in this mouthwatering recipe for Crispy Hot Honey Feta Chicken. Baked or air-fried to golden perfection, this dish is sure to become a family favorite!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Olive oil spray or drizzle (for baking or air frying)
For the Hot Honey:
- 1/3 cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the Oven or Air Fryer: Preheat oven to 425°F or air fryer to 400°F.
- Prepare the Filling: Mix feta, Greek yogurt, garlic, lemon juice, oregano, salt, and pepper. Fill chicken pockets with the mixture.
- Bread the Chicken: Dredge each chicken piece in flour, egg, and panko mixture. Place on baking sheet or air fryer basket.
- Cook the Chicken: Bake for 20–25 minutes or air fry for 14–16 minutes until golden and internal temperature reaches 165°F.
- Make the Hot Honey: Warm honey, red pepper flakes, and vinegar in a saucepan. Drizzle over chicken before serving.
Notes
- Chill stuffed chicken before breading for easier handling.
- Hot honey can be made ahead and stored for up to 2 weeks.
- Serve with rice, roasted vegetables, or a fresh salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 470
- Sugar: 9g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 155mg
