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mon Feta Chicken Cutlets with Herb Crust Recipe

mon Feta Chicken Cutlets with Herb Crust Recipe
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★★★★★

4.8 from 9 reviews

Crispy Baked Hot Honey Lemon Feta Chicken Cutlets with Herb Crust is a deliciously tender and flavorful chicken dish featuring a crunchy herb breadcrumb coating and a tangy, creamy hot honey lemon feta sauce. Perfect for a quick weeknight dinner or entertaining guests, this recipe balances heat, zest, and creaminess for a satisfying meal.

Ingredients

Scale

For the Chicken

  • 2 large chicken breasts, sliced in half lengthwise to make 4 thin cutlets
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

For the Herb Crust

  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil

For the Hot Honey Lemon Feta Sauce

  • 1/2 cup crumbled feta cheese
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon chili flakes
  • 1 tablespoon olive oil
  • 1 small clove garlic, grated
  • Black pepper to taste

Optional Garnish

  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Season Chicken: Pat the chicken cutlets dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder to enhance flavor.
  3. Prepare Herb Crust: In a shallow bowl, mix together panko breadcrumbs, grated Parmesan cheese, dried oregano, dried parsley, dried thyme, and olive oil until the crumbs are lightly coated and evenly combined.
  4. Coat Chicken: Press each seasoned chicken cutlet firmly into the breadcrumb mixture, making sure both sides are evenly coated to achieve a crispy crust when baked.
  5. Arrange and Bake: Place the coated chicken cutlets on the prepared baking sheet in a single layer. Bake in the preheated oven for 18–22 minutes, flipping the cutlets halfway through the cooking time to ensure even browning and thorough cooking.
  6. Prepare Sauce: While the chicken bakes, combine crumbled feta cheese, Greek yogurt, honey, lemon juice, chili flakes, olive oil, grated garlic, and black pepper in a bowl. Stir until the mixture is smooth and creamy, blending sweet, tangy, and spicy flavors.
  7. Rest Chicken: Remove the chicken cutlets from the oven and allow them to rest for 2 minutes, which helps retain their juices and keep them tender.
  8. Serve: Drizzle the hot honey lemon feta sauce over the crispy chicken cutlets or serve it on the side as a dip. Garnish with fresh chopped parsley and lemon wedges to add brightness and a fresh finish to the dish.

Notes

  • For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking, but watch carefully to avoid burning.
  • Adjust chili flakes according to your heat preference.
  • Use full-fat Greek yogurt for a creamier sauce; low-fat can be used but will be less rich.
  • This recipe works well with chicken thighs too, just adjust cooking time accordingly.
  • Leftover sauce can be stored in the fridge for up to 3 days.
  • Can be served with a side of roasted vegetables or a fresh green salad for a complete meal.

Nutrition

Keywords: baked chicken cutlets, crispy chicken, hot honey sauce, lemon feta sauce, herb crust, easy chicken recipe, healthy chicken dinner

Find it online: https://maicook.com/mon-feta-chicken-cutlets-with-herb-crust-recipe/