A bold blend of smoky paprika-seasoned chicken with a tangy-sweet chili-infused honey glaze and creamy feta. This dish offers a dynamic balance of crispy char, heat, and freshness, ideal for weeknights or dinner parties.
4 (6-ounce) chicken breasts, trimmed and flattened
100g (3.5 oz) crumbled feta cheese (fresh, non-molded)
2 tablespoons olive oil (smoke point >400°F)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup honey (raw for floral depth)
1 teaspoon chili flakes (adjust for heat level)
1/2 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon garlic powder
Position oven racks for even heat distribution
Pound chicken breasts to 1/2-inch thickness using a meat mallet
In a small bowl, whisk together paprika, garlic powder, salt, and pepper to create a dry rub
Heat olive oil in an oven-safe skillet over medium-high heat until shimmering
Season chicken with the dry rub, pressing it into the surface
Sear chicken for 2-3 minutes per side until golden-brown marks appear
Transfer skillet to a preheated oven at 425°F (220°C) and bake for 7-9 minutes, until chicken is cooked through
Meanwhile, prepare the hot honey glaze by combining honey, chili flakes, and apple cider vinegar in a small saucepan
Reduce over low heat for 3-4 minutes at about 200°F (93°C), stirring consistently to ensure a smooth texture
After the chicken is cooked, remove it from the oven and let it rest for 2 minutes
Gently place a portion of feta cheese on each chicken breast; the residual heat will melt it slightly
Brush hot honey glaze over the chicken just before serving
Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
For a spicier glaze, increase the amount of chili flakes.
Letting the chicken rest before adding feta helps maintain an even texture in the cheese.
Serve with a side of steamed vegetables or a fresh salad for a complete meal.