01 -
Preheat your oven to 400°F (200°C). Pat the chicken dry with a paper towel, then season both sides with salt, black pepper, smoked paprika, and garlic powder. This ensures the chicken develops a flavorful, well-seasoned crust.
02 -
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and sear for about 3 minutes per side until golden brown. This locks in the juices and creates a nice crispy edge. Remove from heat but keep the chicken in the skillet.
03 -
In a small saucepan over low heat, combine honey, red pepper flakes, apple cider vinegar, and butter. Stir until the butter melts and the honey becomes thin and pourable. Let it simmer for 1-2 minutes to develop the heat. Remove from heat and set aside.
04 -
In a bowl, mix crumbled feta, Greek yogurt, lemon juice, dried oregano, and olive oil. Stir until smooth and creamy. If needed, add a tablespoon of water or milk to loosen the sauce to your desired consistency.
05 -
Pour half of the hot honey sauce over the seared chicken, making sure each piece is coated. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
06 -
Remove the chicken from the oven and immediately dollop the feta sauce over each piece. The warmth of the chicken will slightly melt the feta, creating a rich, creamy texture.
07 -
Drizzle the remaining hot honey sauce over the feta-covered chicken for that final touch of sweet heat.
08 -
Sprinkle freshly chopped parsley and additional red pepper flakes (if desired) for a pop of color and extra heat. Serve with lemon wedges on the side for a bright, citrusy finish.