Gochujang-Honey Feta Stuffed Chicken Breast with Crispy Sesame Green Beans

This viral-worthy recipe merges Korean heat with Mediterranean creaminess for a flavor explosion. Juicy chicken breasts are stuffed with whipped feta, then caramelized in a sticky gochujang-honey glaze. Crispy sesame green beans add the perfect crunch to balance the dish’s rich flavors.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless skinless chicken breasts (6 oz each)
• 1/2 cup crumbled feta cheese
• 2 tbsp gochujang paste
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 12 oz fresh green beans, trimmed
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp cornstarch
• 1/4 cup water
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Make a horizontal slit in each chicken breast to create a pocket.
2. Mix feta with 1 tsp gochujang and 1 tsp honey. Stuff mixture into chicken pockets, securing with toothpicks.
3. Whisk remaining gochujang, honey, rice vinegar, and garlic in a bowl for the glaze.
4. Heat 1 tbsp sesame oil in oven-safe skillet. Sear chicken 3 minutes per side until golden.
5. Brush chicken generously with glaze, reserving 2 tbsp. Transfer skillet to oven for 15 minutes.
6. Toss green beans with remaining sesame oil, salt, and pepper. Spread on baking sheet.
7. Roast green beans alongside chicken for last 10 minutes, sprinkling with sesame seeds.
8. Mix cornstarch with water and remaining glaze in small saucepan. Simmer 2 minutes to thicken.
9. Remove toothpicks from chicken. Drizzle with thickened sauce.
10. Serve chicken over crispy green beans, garnished with extra sesame seeds.

Chef's Note

For extra crispy green beans, broil for last 2 minutes. Swap feta for cream cheese if preferred!

Make-Ahead Tips

Stuff chicken up to 8 hours ahead. Glaze stores refrigerated for 3 days.

Substitutions

Gochujang can be replaced with sriracha + 1 tsp smoked paprika. Green beans work with asparagus or broccolini.