Honey Feta Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-free option available
Description
A flavorful hot honey chicken dish featuring crispy breaded chicken drizzled with honey and topped with feta cheese.
Ingredients
- Chicken (breasts or thighs)
- Honey
- Feta cheese (crumbled)
- Chili flakes or hot sauce
- Olive oil
- Panko breadcrumbs
- Garlic powder
- Paprika
Instructions
- Preheat the oven to 425°F (220°C).
- Dry the chicken thoroughly to ensure crispiness.
- Roll the chicken in olive oil, then coat with panko breadcrumbs.
- Spread chicken pieces apart on a greased baking tray.
- Bake in the oven for about 20-25 minutes or until golden brown.
- Warm honey with chili flakes without boiling.
- Add feta cheese on top of chicken during the last few minutes of baking.
- For extra crisp, broil for one minute, watching closely.
Notes
For a juicier option, use chicken thighs. Feel free to customize with your favorite breadcrumbs or cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Sweet & Savory Honey Feta Chicken Delight has been on repeat at my house lately. Have you ever had one of those nights where you’re just eyeballing your fridge, hoping dinner will magically appear? Yeah, me too. This is that magic. It’s my ‘what’s-for-dinner’ solution when roasted veggies or honey roasted butternut squash (like in this incredible roundup) feels a bit too veggie-forward, but I still want something nutritious, fast, and loaded with flavor. Oh, and it’s got this sweet-savory thing from the honey and creamy feta that basically tastes like you’re eating at some five-star bistro. Swear. You deserve to try it.
How to make it
Alright, let’s get down to what matters: how do you actually whip up this Sweet & Savory Honey Feta Chicken Bake without burning down your kitchen or losing your sanity? For starters, grab a big old baking dish and don’t be shy with the olive oil. Chunk up some chicken thighs (or breasts if you’re feeling rebellious), then toss with butternut squash cubes. I mean, you can buy them pre-chopped to save your knuckles and your evening. Pour over a good spoonful of honey, then sprinkle on salt, pepper, paprika, and a little garlic powder.
Throw in some crumbled feta. Don’t hold back on the feta, because more cheese equals more joy. Bake it all together until golden edges appear and the kitchen smells like you hired a chef. About halfway through, I’ll usually give it a stir, splash over more honey if it’s looking dry, and toss in a handful of fresh parsley at the very end. Is it traditional? Nope. Is it amazing? A hundred times yes.
Recipe notes
Let’s not pretend any recipe is mistake-proof. I botched this more than once. Chicken too dry? Use thighs instead of breasts. Got a gluten-free friend coming? This dish is naturally gluten-free as long as you double-check the feta label (been there). Don’t have butternut squash? Sweet potatoes or even carrots fill in. Sometimes I forget the honey until the last minute. Just drizzle it on after, and it’s still wild.
Want it extra creamy? Toss a bit of Greek yogurt with the feta before baking—I found that trick out one evening when I realized I was out of olive oil. Wild times. Anyway, you get the drift: this dinner is forgiving and welcoming to all your kitchen quirks.
“I served this at my book club, and everyone asked for the recipe before the night was over. It’s that good and honestly feels way fancier than the effort involved.” — Jordan from Atlanta
Let’s talk nutrition!
Okay, so you’re not just here for flavor bombs, right? This Sweet & Savory Honey Feta Chicken Bake actually checks the nutrition box too. You get a blast of protein from the chicken, which always helps you stay full longer (plus, muscles and stuff). That butternut squash? Loaded with vitamin A and sometimes I even tell myself that makes this casserole basically a health food. That’s…maybe kind of a stretch, but go with it.
Honey adds just the right touch of natural sweetness, and feta delivers calcium without loading up the dish with heavy cream or extra butter. Basically, you can eat seconds and still feel like you did your body a favor. Balancing nutrition and comfort food is a rare find, so when it happens, I just want to shout about it.
Here’s a quick snapshot if you’re a numbers person:
| Calories (per serving) | Protein | Main Vitamins | Dietary Needs |
|---|---|---|---|
| Approx 350 | 22g | Vitamin A, C, Calcium | Gluten-Free, Nut-Free |
Make ahead and advance prep tips and tricks
Oh boy, do I love a recipe that lets me get ahead of the dinner rush. You can totally chop your butternut squash and chicken the night before. Keep them in separate zip-top bags—trust me, that stops everything from getting weirdly soggy. You can mix up the honey, oil, and spices and stash the sauce in a jar.
Feta doesn’t go on until it bakes, so leave that in the fridge until you’re ready. On the day of, just toss the prepped stuff together in the baking dish and pop in the oven. If you want to freeze, double-wrap it after it cools, then reheat from frozen. Works exactly like fresh.
I even make extra and eat it for lunch all week—so efficient it hurts (in a good way).
Serving Suggestions
Let’s make this feel like a little event, not just a Tuesday night. Here are my go-to ideas:
- Serve over fluffy quinoa or rice to sop up the amazing honey juices.
- Side of lemony green beans or roasted broccoli makes the plate pop.
- I like a big squeeze of lemon on top right before serving—super zingy.
You can also put out warm pita if you want to keep it relaxed and friendly. Basically, play around!
You may also like
Can’t get enough of this sweet and savory combo? Oh, you’re my kind of people. Try adding roasted apples or pears to the bake. The flavors just get cozier and cozier. My gang also devours honey chili roasted carrots next to this dish, or we sometimes upgrade dinner with a side of honey balsamic Brussels sprouts. If you want more weeknight winners, I’ve also talked about similar ideas in my honey roasted butternut squash post and simple chicken traybake recipe (seriously, peek at that).
Common Questions
What kind of chicken is best?
I always reach for boneless thighs. They’re juicier and don’t dry out, but breasts can work too if that’s what you have.
How do I store leftovers?
Stick them in an airtight container in the fridge. They’ll keep for about three days. I like to reheat in the oven to get the edges crispy again.
Can I skip the feta?
Sure can. It’s a different vibe, though. You could swap in goat cheese or just leave it cheesy-free if dairy isn’t your thing.
Does it work for meal prep?
Honestly, yes. I purposely double it and eat it for lunch over the next few days. Makes me feel like a lunch hero.
Can I make it vegetarian?
Absolutely. Sub in roasted chickpeas for the chicken, or just double up on butternut and mushrooms.
Let’s put it all together: Give it a go tonight!
Alright, if you’re craving something that feels cozy-diner level hearty but still loaded with that healthy-goodness vibe, you definitely need to make this. This Sweet & Savory Honey Feta Chicken Bake delivers big flavor, easy prep, and just the right balance of sweet and savory. Pair it with a side or two from my favorite Honey Roasted Butternut Squash with Cranberries + Feta and keep an eye out for fun new spins like Sweet and Savory Honey Roasted Butternut Squash Stuffed with…, so you never have to settle for boring. Seriously, you deserve a five-star meal on a regular weeknight!
