Skillet Chicken with Feta and Warm Chili Honey (Print-Friendly Version)

Pan-cooked chicken is finished with crumbled feta and honey warmed with chili flakes and cider vinegar. The cheese is added at serving, not baked into a sauce. Cook the chicken first, then use the separate honey pan to control sweetness and heat without burning the glaze.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts

02 - 1 teaspoon salt

03 - 1/2 teaspoon black pepper

04 - 1 teaspoon smoked paprika

05 - 2 tablespoons olive oil

→ Toppings and Garnish

06 - 3/4 cup crumbled feta cheese

07 - 1/2 cup honey

08 - 1 teaspoon red pepper flakes

09 - 1 teaspoon apple cider vinegar

10 - Fresh thyme or parsley

# How to Make It:

01 - Season chicken breasts with salt, pepper and smoked paprika.

02 - Heat olive oil in a skillet over moderate heat and cook chicken, turning as needed, until every thick center reaches 165°F; timing depends on thickness, so reduce heat if the outside darkens first.

03 - In a separate small pan gently warm honey with chili flakes and cider vinegar, then remove from heat and let stand about five minutes.

04 - Rest chicken briefly on a clean plate and scatter the measured feta over it.

05 - Drizzle with the warm honey to taste, add optional herbs and offer remaining clean sauce separately.

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