Crispy Hot Honey Lemon Feta Chicken with Herb Crust
A flavor-packed chicken dish with a crispy herb crust, topped with tangy feta, a drizzle of hot honey, and a splash of fresh lemon. Perfect for dinner that feels gourmet but is simple to make.
Ingredients (Serves 4)
For the Chicken
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
For the Herb Crust
½ cup panko breadcrumbs
2 tbsp grated Parmesan cheese
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 tsp lemon zest
1 tbsp olive oil
Topping & Sauce
½ cup crumbled feta cheese
2–3 tbsp honey
1 tsp red chili flakes (adjust to taste)
Juice of ½ lemon
Fresh parsley for garnish
Instructions
1. Preheat and Prepare
Preheat oven to 200°C (400°F).
Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
2. Make the Herb Crust
In a bowl, mix panko breadcrumbs, Parmesan, oregano, thyme, parsley, lemon zest, and olive oil until evenly combined.
3. Coat the Chicken
Press each chicken breast into the herb mixture, ensuring a generous coating on all sides.
Place on a greased or parchment-lined baking sheet.
4. Bake the Chicken
Bake in the preheated oven for 20–25 minutes until chicken is cooked through (internal temp 74°C / 165°F) and the crust is golden brown.
Optional: broil for 2–3 minutes at the end for extra crispiness.
5. Prepare Hot Honey Lemon Drizzle
In a small saucepan, warm honey over low heat.
Stir in red chili flakes and lemon juice. Simmer for 1–2 minutes.
6. Serve
Remove chicken from oven and sprinkle crumbled feta on top.
Drizzle with the hot honey lemon sauce.
Garnish with fresh parsley.
Serve immediately with roasted vegetables, salad, or rice.
Tips
Adjust the chili flakes based on your heat preference.
Use fresh lemon zest for extra brightness in the herb crust.
Panko + Parmesan ensures a crispy, golden topping that stays crunchy.
