4 boneless, skinless chicken breasts

1 cup feta cheese, crumbled

1/2 cup honey

1/4 cup olive oil

2 Tbsp red wine vinegar

2 cloves garlic, minced

1 tsp dried oregano

1 tsp red pepper flakes (adjust to taste)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

1 lemon, sliced (for serving)

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Preheat oven to 375°F (190°C).
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.
In a small bowl, combine honey, red wine vinegar, minced garlic, dried oregano, and red pepper flakes.
Pour honey mixture over chicken in the skillet. Sprinkle crumbled feta evenly over the top.
Transfer skillet to the oven and bake 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Remove from oven, garnish with chopped parsley, and serve with lemon slices for squeezing over the chicken.

Chicken thighs can be used instead of breasts for a juicier option.

Adjust red pepper flakes to control spice level.

Goat cheese can replace feta for a creamier texture.

Balsamic vinegar can be substituted for a sweeter, richer glaze.

For air fryer cooking, bake at 375°F for ~15 minutes, adding feta topping in the last few minutes.