🕒 Time

• Prep: 20 minutes
• Cook: 25 minutes
• Total: ~45 minutes

🍽️ Servings

• 4 servings

🛒 Ingredients

For the chicken

• 4 boneless, skinless chicken breasts (butterflied or pounded thin)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil

Breading

• 1 cup breadcrumbs (panko preferred)
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 eggs
• 2 tbsp olive oil

Hot honey lemon sauce

• ⅓ cup honey
• 1–2 tsp red pepper flakes (adjust heat)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil

Topping

• ½–¾ cup crumbled feta cheese
• 1 tbsp chopped fresh parsley

🔥 Instructions

1. Prep the chicken

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment.
3. Pat chicken dry and season with salt, pepper, garlic powder, oregano, and basil.

2. Bread the cutlets

1. In one bowl: beat eggs.
2. In another: mix breadcrumbs, Parmesan, and Italian seasoning.
3. Dip chicken in egg → then coat in breadcrumb mixture.
4. Press gently so coating sticks well.

3. Bake until crispy

1. Place chicken on baking sheet.
2. Drizzle or spray lightly with olive oil.
3. Bake 20–25 minutes, flipping halfway, until golden and cooked through (165°F / 74°C internal temp).

4. Make hot honey lemon sauce

1. Warm honey in a small pan (low heat).
2. Stir in red pepper flakes, lemon zest, lemon juice, and olive oil.
3. Simmer 1–2 minutes, then remove from heat.

5. Finish & assemble

1. Drizzle hot honey lemon sauce over baked chicken.
2. Sprinkle with crumbled feta.
3. Return to oven for 3–5 minutes (just to soften feta slightly).
4. Garnish with fresh parsley.

 Nutrition (Approx per serving)

• Calories: 420–500 kcal
• Protein: 35–40 g
• Carbs: 30–35 g
• Fat: 15–20 g
• Sugar: 10–14 g
• Sodium: ~700 mg

⚠️ Allergen Info

• Contains dairy (feta, Parmesan)
• Contains eggs
• Contains gluten (breadcrumbs)
• Can be made gluten-free with GF breadcrumbs

🔄 Variations

🥑 Healthier version

• Use whole wheat breadcrumbs
• Air-fry instead of bake
• Reduce honey slightly

🌱 Gluten-free

• Use almond flour or GF panko

🧄 Extra Mediterranean twist

• Add olives or sun-dried tomatoes
• Serve with tzatziki

🔥 Extra spicy

• Add hot sauce to the honey
• Increase chili flakes

 Q&A

Q: How do I get the chicken extra crispy?

A:

• Use panko breadcrumbs
• Don’t overcrowd the pan
• Lightly oil the top before baking
• Use a wire rack if possible

Q: Can I air fry this?

A:
Yes!

• 375°F (190°C) for 12–15 minutes
• Flip halfway

Q: What can I serve with this?

• Roasted vegetables
• Greek salad
• Rice or couscous
• Warm pita bread

Q: Can I make it ahead?

A:

• Bread the chicken and refrigerate up to 24 hours
• Bake fresh for best crispiness

Q: How do I store leftovers?

• Fridge: up to 3 days
• Reheat in oven at 350°F for 10 minutes

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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