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honey feta chicken

One-Pot Hot Honey Feta Chicken

Sweet and savory chicken thighs glazed with hot honey and topped with creamy feta cheese. This easy one-pan dinner comes together in just 30 minutes with minimal cleanup required.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Mediterranean, Mexican-Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken:
  • 8 bone-in skin-on chicken thighs (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • For the Hot Honey Glaze:
  • ⅓ cup honey
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon smoked paprika
  • For the Feta Finish:
  • 6 oz block feta cheese crumbled into chunks
  • 2 tablespoons fresh thyme leaves
  • ¼ cup fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Large oven-safe skillet or Dutch oven
  • Meat thermometer
  • - Whisk
  • - Cutting board
  • - Sharp knife

Method
 

  1. Season the chicken: Pat chicken thighs completely dry and season generously with salt, pepper, garlic powder, and oregano on both sides.
  2. Sear the chicken: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until deeply golden and crispy. Flip and cook another 4-5 minutes until golden on the second side. Remove to a plate.
  3. Make the glaze: In the same pan with the drippings, add minced garlic and cook for 30 seconds until fragrant. Whisk in honey, apple cider vinegar, butter, red pepper flakes, and smoked paprika. Let bubble and thicken for 2-3 minutes.
  4. Combine and finish: Return chicken thighs to the pan, spooning glaze over each piece. Scatter feta chunks around the chicken and sprinkle with fresh thyme leaves. Continue cooking for 8-10 minutes until chicken reaches 165°F internal temperature.
  5. Serve: Remove from heat, garnish with fresh parsley, and serve with lemon wedges. Let rest 2-3 minutes before serving.

Notes

Chicken substitution: Boneless thighs work fine - reduce final cooking time to 5-6 minutes
Spice level: Start with ¼ teaspoon red pepper flakes for mild heat, increase to taste
Feta tips: Use block feta for best texture - pre-crumbled dissolves too easily
Storage: Keeps in refrigerator for 3 days, flavors improve overnight
Reheating: Use low heat in covered skillet with splash of broth
Nutrition Information (per serving)
Calories: 520
Protein: 38g
Carbohydrates: 25g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 165mg
Sodium: 890mg
Fiber: 1g
Sugar: 24g
Calcium: 285mg