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Crispy Baked Hot Honey Lemon Feta Chicken Cutlets
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Crispy Baked Hot Honey Lemon Feta Chicken Cutlets

These crispy baked chicken cutlets are a flavor-packed combo of tender chicken, golden panko coating, sweet-hot honey, and tangy lemon feta. Ideal for weeknight dinners or impressing guests, this flavorful recipe comes together in just 35 minutes.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Main Dishes
Cuisine: American
Servings: 4 servings
Calories: 350kcal
Author: AI Generator

Ingredients

  • 2 large chicken breasts, sliced horizontally into thin cutlets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried parsley (optional)
  • 1/2 teaspoon dried thyme (optional)
  • 2-3 tablespoons olive oil
  • 1/3 cup honey
  • 1-2 teaspoons hot sauce
  • 1 tablespoon lemon juice
  • Zest of 1/2 lemon
  • 1/2 cup crumbled feta cheese

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Season both sides of the chicken cutlets with salt, black pepper, garlic powder, paprika, and dried oregano.
  • In a shallow bowl, mix panko breadcrumbs, grated Parmesan cheese, dried parsley, and dried thyme (if using).
  • Lightly brush the chicken cutlets with olive oil and press them into the breadcrumb mixture to coat evenly.
  • Place the cutlets on the prepared baking sheet and bake for 18-22 minutes, flipping halfway through for even browning.
  • Meanwhile, whisk honey, hot sauce, lemon juice, and lemon zest in a small bowl to make the hot honey lemon sauce.
  • Once the chicken is cooked through, transfer to a serving platter, and spoon the honey sauce and crumbled feta cheese over the top. Serve immediately.

Notes

Adjust the amount of hot sauce to your preference for more or less heat.
For a gluten-free option, substitute regular panko with a gluten-free breadcrumb alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.