Description
A quick, flavor-forward weeknight dinner featuring seared or roasted chicken in a sticky honey sauce, topped with tangy feta and fresh herbs.
Ingredients
- 4 pieces boneless chicken thighs or breasts
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup honey
- 1 teaspoon chili flakes
- 2 tablespoons apple cider vinegar or lemon juice
- 2 tablespoons butter or olive oil
- 1 clove garlic, minced
- 1 cup crumbled feta
- 1/4 cup chopped fresh parsley or mint
- 1 tablespoon lemon zest or juice
- Optional: toasted sesame seeds, extra chili flakes, lemon wedges
Instructions
- In a medium bowl, whisk 2 tablespoons oil, paprika, garlic powder, onion powder, cumin, salt, and pepper. Add chicken and toss to coat. Refrigerate 15–30 minutes.
- Heat a large skillet over medium-high with a splash of oil. Sear chicken 3–5 minutes per side until well browned and nearly cooked through.
- Remove chicken to a plate once it hits 165°F (74°C). Reduce heat to medium-low.
- In the same skillet, melt butter. Add minced garlic and cook ~30 seconds until fragrant.
- Stir in honey, chili flakes, and apple cider vinegar. Simmer 1–2 minutes until sauce slightly thickens.
- Return chicken to the pan and spoon sauce over each piece. Crumble feta on top and scatter herbs and lemon zest.
- Let rest 3–5 minutes so flavors meld and the sauce sets slightly.
- Serve warm with any remaining sauce spooned over.
Notes
For a dairy-free version, replace butter with coconut oil and feta with a vegan cheese. If using frozen chicken, thaw fully and pat dry before marinating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean