Crispy Baked Hot Honey Lemon Feta Chicken Cutlets
Golden-baked chicken cutlets with a zesty hot honey lemon sauce and tangy feta topping. The combination of crunchy panko crust, tender meat, and sweet-spicy-sour flavors will impress your taste buds. Perfect for weeknight dinners or meal prep.
Servings: 4 servings
Calories: 550kcal
Ingredients
- 2 large chicken breasts, sliced horizontally into thin cutlets
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp dried parsley (optional)
- 1/2 tsp dried thyme (optional)
- 3 tablespoons olive oil (divided)
- 1/3 cup honey
- 1-2 tsp hot sauce (alternately use chili oil for a non-alky alternative)
- 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
- Pat chicken cutlets dry with paper towels. Season both sides with salt, black pepper, garlic powder, paprika, and oregano
- Combine panko breadcrumbs, grated parmesan, parsley, and thyme in a shallow bowl
- Brush cutlets with 2 tablespoons olive oil and press into the breadcrumb mixture
- Arrange cutlets on the prepared baking sheet. Bake for 18-22 minutes with a flip halfway through
- In a separate bowl, whisk 1/3 cup honey, 1-2 tsp hot sauce, 1 tablespoon lemon juice, and 1/2 lemon zest until smooth
- Drizzle sauce over cooked cutlets and top evenly with crumbled feta cheese
- Let rest for 5 minutes before serving
Notes
Adjust hot sauce quantity based on spice tolerance
Use fresh herbs if available (1 tbsp parsley and 1 tsp thyme fresh equivalents)
For extra crispiness, double-layer the panko coating
Serve with roasted vegetables or crusty bread for a complete Mediterranean-style meal
Use fresh herbs if available (1 tbsp parsley and 1 tsp thyme fresh equivalents)
For extra crispiness, double-layer the panko coating
Serve with roasted vegetables or crusty bread for a complete Mediterranean-style meal