Spicy Crispy Hot Honey Lemon Feta Chicken with Parmesan Herb Crust

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• For the Chicken:
• 2 large chicken breasts, sliced horizontally into 4 thin cutlets
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• For the Parmesan Herb Crust:
• 3 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tbsp olive oil
• For the Breading:
• 1 cup all-purpose flour
• 2 eggs, beaten
• For the Spicy Hot Honey Lemon Feta Sauce:
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp red pepper flakes (adjust for spice level)
• 1 cup crumbled feta cheese
• 2 tbsp plain Greek yogurt (optional, for a creamier sauce)
• Garnish:
• Fresh parsley, chopped
• Extra lemon wedges

Directions

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1. 1 Prepare the Chicken: Season chicken cutlets with salt, black pepper, smoked paprika, and garlic powder.
2. 2 Prepare the Parmesan Herb Crust: In a shallow bowl, mix panko breadcrumbs, Parmesan cheese, oregano, parsley, thyme, and olive oil.
3. 3 Bread the Chicken: Dredge each chicken cutlet in flour, dip into beaten eggs, then coat thoroughly with the Parmesan herb breadcrumb mixture.
4. 4 Cook the Chicken: Heat a large skillet over medium heat with a thin layer of olive oil. Cook chicken cutlets for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
5. 5 Prepare the Sauce: In a small bowl, whisk honey, lemon juice, lemon zest, and red pepper flakes. Stir in crumbled feta cheese and Greek yogurt if using.
6. 6 Assemble the Dish: Place crispy chicken on a serving plate and drizzle generously with the spicy hot honey lemon feta sauce.
7. 7 Garnish & Serve: Sprinkle fresh parsley on top and serve with lemon wedges for extra brightness.