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Baked Hot Honey Lemon Feta Chicken Cutlets have a crispy Parmesan herb crust.Bake the chicken until golden, then add creamy crumbled feta.Finish with a warm hot honey, fresh lemon and zest glaze.
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Course Main Course, Dinner
Cuisine Mediterranean-Inspired, American-Inspired

Ingredients
  

  • 4 halal-certified boneless skinless chicken breasts, sliced into 8 thin cutlets
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley finely chopped
  • ¼ cup hot honey
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • Red pepper flakes optional
  • Lemon wedges for serving

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • If using whole chicken breasts, carefully slice them horizontally to make 8 thin chicken cutlets. Pat each piece dry with paper towels to remove excess surface moisture.
  • In a shallow bowl, combine the panko breadcrumbs, Parmesan, oregano, thyme, garlic powder, onion powder, salt, and black pepper.
  • Lightly brush each chicken cutlet with olive oil. Press both sides firmly into the seasoned breadcrumb mixture until evenly coated.
  • Arrange the breaded chicken on the prepared baking sheet in a single layer, leaving space between the pieces to encourage even browning.
  • Bake for approximately 20–25 minutes, depending on the thickness of the cutlets. The crust should be crisp and golden, and the chicken should reach an internal temperature of 165°F (74°C).
  • While the chicken cooks, combine the hot honey, fresh lemon juice, lemon zest, and optional red pepper flakes in a small saucepan.
  • Warm the hot honey lemon glaze gently over medium-low heat, stirring until thoroughly combined and fragrant. Avoid aggressively boiling the mixture.
  • Remove the chicken from the oven and sprinkle the crumbled feta over the cutlets.
  • Return the Baked Hot Honey Lemon Feta Chicken Cutlets to the oven for another 2–3 minutes, just until the feta softens and begins to develop lightly golden spots.
  • Remove from the oven and drizzle the warm hot honey lemon glaze over the crispy chicken.
  • Finish with chopped fresh parsley and serve immediately with fresh lemon wedges.

Notes

For a milder version, use regular honey mixed with only a small pinch of red pepper flakes instead of prepared hot honey.
If feta is not available, a mild goat cheese can provide a similarly creamy and tangy finish. For a less tangy option, use a small amount of shredded mozzarella.
These hot honey chicken cutlets pair beautifully with roasted potatoes, rice, couscous, a cucumber and tomato salad, roasted vegetables, or a simple green salad.