Description
Succulent chicken coated in a shimmering, sticky glaze that perfectly balances the fiery kick of chili with the golden sweetness of honey, meeting the salty, creamy indulgence of crumbled feta cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup feta cheese, crumbled
- 1/2 cup honey
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, sliced (for serving)
Instructions
- Pat dry the 4 boneless, skinless chicken breasts. Season generously on all sides with salt, pepper, and 1 teaspoon dried oregano.
- In a small bowl, whisk together 1/2 cup honey, 2 tablespoons red wine vinegar, 2 cloves minced garlic, and 1 teaspoon red pepper flakes. Taste and adjust spice level if desired.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering. Carefully place seasoned chicken breasts into the hot skillet. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Reduce heat to low. Pour the prepared honey-vinegar glaze over the cooked chicken in the pan, tossing to coat each piece thoroughly. Let it simmer for 1-2 minutes, allowing the sauce to thicken slightly and cling to the chicken.
- Transfer the glazed chicken to individual serving plates. Liberally garnish with 1 cup crumbled feta cheese, chopped fresh parsley, and lemon slices. Serve immediately and enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with glaze and feta
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg