Go Back

Baked Hot Honey Lemon Feta Chicken Cutlets

Baked Hot Honey Lemon Feta Chicken Cutlets feature a crispy Parmesan herb crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean-inspired, American

Ingredients
  

  • 4 boneless skinless chicken breasts, sliced into 8 thin cutlets, or 8 thin chicken cutlets
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup hot honey
  • 1/4 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. Pat the chicken cutlets dry with paper towels to remove excess moisture.
  • Add the panko breadcrumbs, Parmesan, oregano, thyme, garlic powder, onion powder, salt, and black pepper to a shallow bowl. Stir until evenly combined.
  • Lightly brush or dip each chicken cutlet in olive oil. Press both sides firmly into the seasoned panko mixture, making sure each piece is well coated.
  • Arrange the coated cutlets in a single layer on the prepared baking sheet, leaving a little space between them for better browning.
  • Bake for 20–25 minutes, or until the coating is crisp and golden and the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
  • Meanwhile, add the hot honey, fresh lemon juice, lemon zest, and optional red pepper flakes to a small saucepan. Warm gently over medium heat, stirring until combined and fragrant. Avoid boiling the glaze.
  • Remove the chicken from the oven and sprinkle the feta evenly over the cutlets. Return to the oven for 2–3 minutes, just until the feta softens and begins to turn lightly golden.
  • Finish the Baked Hot Honey Lemon Feta Chicken Cutlets with a generous drizzle of warm glaze and fresh parsley. Serve immediately with lemon wedges.

Notes

This crispy baked chicken cutlets recipe pairs beautifully with roasted potatoes, rice, couscous, a cucumber and tomato salad, or simple roasted vegetables.