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Baked Hot Honey Lemon Feta

Baked Hot Honey Lemon Feta: A Flavor-Packed Delight

Baked Hot Honey Lemon Feta offers a unique blend of crispy chicken, creamy feta, and sweet-spicy hot honey that transforms weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Consider using thin cutlets for quicker cooking.
  • 1/4 cup Olive Oil Avocado oil can also be used.
For the Coating
  • 1 cup Panko Breadcrumbs Provides a lighter texture.
  • 1/2 cup Grated Parmesan Cheese Substitute with Pecorino Romano for a bolder taste.
  • 1 tablespoon Dried Oregano Italian seasoning can work as a replacement.
  • 1 tablespoon Dried Thyme Alternatively use mixed herbs or rosemary.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a more robust flavor.
  • 1 teaspoon Onion Powder Fresh onion is a possible alternative.
  • 1/2 teaspoon Salt Adjust based on personal taste.
  • 1/2 teaspoon Black Pepper Freshly ground pepper is recommended.
For the Topping and Glaze
  • 1/2 cup Crumbled Feta Cheese Block feta offers better taste.
  • 1/4 cup Hot Honey Regular honey with red pepper flakes is an alternative.
  • 1/4 cup Freshly Squeezed Lemon Juice Fresh is best.
  • 1 tablespoon Lemon Zest Lime zest can be used instead.
  • 1/4 cup Fresh Parsley Finely chopped.
  • Optional Red Pepper Flakes Use for extra heat.
For Serving
  • Lemon Wedges Enhances presentation and flavor.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Small saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the chicken breasts dry with paper towels and set aside.
  3. Combine panko breadcrumbs, grated Parmesan cheese, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper in a mixing bowl.
  4. Brush the chicken breasts with olive oil and dredge in the breadcrumb mixture.
  5. Place the coated chicken cutlets on the lined baking sheet.
  6. Bake the chicken for 20 to 25 minutes until golden brown and internal temperature reaches 165°F (74°C).
  7. Combine hot honey, lemon juice, lemon zest, and optional red pepper flakes in a small saucepan over low heat.
  8. Sprinkle crumbled feta cheese over the chicken and return to the oven for an additional 2-3 minutes.
  9. Drizzle the honey-lemon glaze over the chicken cutlets and sprinkle with freshly chopped parsley.

Nutrition

Serving: 1cutletCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

For best results, use a meat thermometer to check chicken doneness. Allow chicken to rest for about 5 minutes after baking.

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