Ingredients
Scale
- 1 1/2 lbs chicken thighs or breasts, boneless, skinless
- 1 tsp garlic powder
- 1 tbsp parsley, fresh
- 2 tbsp hot honey
- 1 tbsp lemon juice
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/3 cup feta cheese, crumbled
- 1/4 cup Greek yogurt, plain, full-fat
Instructions
- Pat chicken thighs or breasts dry with paper towels.
- Trim any excess fat from the chicken.
- Season chicken generously with salt, black pepper, garlic powder, and smoked paprika.
- In a small bowl, whisk together hot honey and lemon juice to make a glaze.
- Set the glaze aside.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side, until golden brown.
- Remove skillet from heat.
- Brush hot honey glaze generously over both sides of the seared chicken.
- Place skillet into a preheated oven at 375°F (190°C).
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove chicken from the oven.
- Spread Greek yogurt evenly over the top of the hot chicken.
- Sprinkle crumbled feta cheese over the yogurt layer.
- Garnish with fresh chopped parsley.
- Serve immediately.
Notes
- For a vegan version, substitute the chicken with tofu or chickpeas and use a vegan-friendly feta or nutritional yeast.
- Serve with rice, quinoa, or a fresh salad for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Chicken
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian