Crispy Hot Honey Lemon Feta Chicken with Panko Herb Crust

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Crispy Hot Honey Lemon Feta Chicken with Panko Herb Crust

 

Ingredients

For the Chicken

  • 4 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

For the Panko Herb Crust

  • 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Zest of 1 lemon
  • 2 tablespoons olive oil

For the Coating

  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

For the Hot Honey Lemon Glaze

  • 1/3 cup honey
  • 1–2 teaspoons red pepper flakes (adjust to taste)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

For the Feta Topping

4 oz (115g) feta cheese, crumbled

Directions

Prepare the Chicken: Pat chicken breasts dry and season with salt, pepper, paprika, and garlic powder.

Prepare the Breading Station: Place flour in one shallow bowl, beaten eggs in a second, and mix panko breadcrumbs with Parmesan, parsley, oregano, thyme, lemon zest, and olive oil in a third bowl.

Bread the Chicken: Dredge each chicken breast in flour, dip into the beaten eggs, then press into the panko herb mixture to coat evenly.

Cook the Chicken: Heat a large skillet over medium heat with 2 tablespoons olive oil, or bake at 400°F (200°C) for 22–25 minutes until golden and fully cooked (internal temperature 165°F / 75°C).

Make the Hot Honey Lemon Glaze: In a small saucepan over low heat, combine honey, red pepper flakes, lemon juice, and lemon zest. Warm gently for 2–3 minutes until slightly thinned.

Assemble the Dish: Once chicken is cooked, drizzle with hot honey lemon glaze and sprinkle crumbled feta over the top.

Serve: Garnish with extra fresh herbs or lemon slices. Serve immediately while crispy and warm.

Nutritional Information (Per Serving – Approximate)

Calories: 625

Protein: 48g

Carbohydrates: 38g

Fat: 33g

Fiber: 1g

Sugar: 18g

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