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