Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 Tbsp olive oil
- 1 tsp kosher salt (plus 1/2 tsp black pepper)
- 4 oz block or crumbles of feta cheese
- 1/4 cup honey
- 1 tsp red pepper flakes (or more, to taste)
- 1 tsp dried oregano
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Pat the chicken breasts dry and season both sides liberally with the kosher salt, black pepper, and dried oregano.
- Step 2: Heat the olive oil in an oven-safe skillet (such as cast iron) over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, creating a nice crust.
- Step 3: Transfer the skillet immediately to the preheated oven. Bake the chicken for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
- Step 4: While the chicken bakes, combine the honey and red pepper flakes in a small saucepan. Warm over low heat for 2-3 minutes, stirring occasionally, until the honey is runny and the flakes have infused their heat.
- Step 5: Remove the chicken from the oven. Sprinkle the feta cheese evenly over the top of the chicken breasts. Drizzle the hot honey mixture generously over the feta and chicken before serving immediately.
Notes
- Store any leftovers in an airtight container for up to 3 days; note that the feta texture may become drier and the sauce less glossy when chilled.
- For best results, reheat leftovers in a 350°F oven for about 10 minutes or in an air fryer to maintain the crispy crust and prevent the chicken from drying out.
- Serve this intensely flavored dish over a bed of fluffy basmati rice or alongside a simple, peppery arugula salad to balance the richness of the hot honey and cheese.
- Ensure your oven-safe skillet is ripping hot before Step 2; a proper high-heat sear is essential for locking in moisture and achieving that beautiful golden crust before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American