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Baked Hot Honey Lemon Feta

Baked Hot Honey Lemon Feta: A Crispy Chicken Dream!

Baked Hot Honey Lemon Feta offers a quick and delicious chicken dish with crispy indulgence and Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 cutlets
Course: Quick Meals
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Thin cutlets preferred.
  • 2 tablespoons Olive Oil
For the Herb Crust
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used as substitute.
  • 1/2 cup Grated Parmesan Cheese Freshly grated is best.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Toppings
  • 1 cup Crumbled Feta Cheese Block feta is ideal.
  • 1/4 cup Hot Honey Star of the glaze.
  • 2 tablespoons Freshly Squeezed Lemon Juice Bottled varieties lack freshness.
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoon Optional Red Pepper Flakes For extra heat, if desired.
  • 2 tablespoons Fresh Parsley For garnish.
  • 4 wedges Lemon Wedges To enhance freshness when serving.

Equipment

  • Oven
  • Saucepan
  • baking tray
  • Shallow Bowl
  • Parchment Paper

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken cutlets dry with paper towels.
  3. In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper.
  4. Brush each chicken cutlet with olive oil on both sides, then coat in the herb crust mixture.
  5. Place the coated cutlets on a parchment-lined baking tray.
  6. Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
  7. While the chicken bakes, combine hot honey, lemon juice, lemon zest, and optional red pepper flakes in a saucepan over low heat.
  8. Sprinkle crumbled feta cheese over the baked chicken and return to the oven for 2-3 minutes.
  9. Drizzle the hot honey glaze over the cutlets and garnish with parsley. Serve with lemon wedges.

Nutrition

Serving: 1cutletCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Use a meat thermometer for perfect cooking. Let chicken rest for 5 minutes after baking.

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