Chicken Diablo Spicy Sweet (Printable Version)
Fiery honey-glazed chicken with a zesty mustard sauce, balancing sweet and spicy flavors in under an hour.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tbsp olive oil
→ Diablo Sauce
05 - 2 tbsp Dijon mustard
06 - 2 tbsp whole grain mustard
07 - 2 tbsp honey
08 - 1 tbsp hot sauce (such as Sriracha or Franks Red Hot)
09 - 1 tbsp Worcestershire sauce
10 - 3 tbsp tomato paste
11 - 2 tbsp apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 tsp smoked paprika
14 - 1/4 tsp cayenne pepper (adjust to taste)
→ Garnish (Optional)
15 - 2 tbsp chopped fresh parsley
16 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the chicken breasts dry and season both sides with salt and pepper.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until golden. Remove from heat.
04 - In a bowl, whisk together both mustards, honey, hot sauce, Worcestershire sauce, tomato paste, vinegar, garlic, smoked paprika, and cayenne pepper until smooth.
05 - Pour the Diablo sauce evenly over the chicken in the skillet, making sure each breast is coated.
06 - Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken is cooked through (internal temp: 165°F).
07 - Remove from oven and let rest for 5 minutes. Spoon extra sauce over the chicken. Garnish with parsley and serve with lemon wedges, if desired.
# Expert Tips:
01 -
- The sauce hits every note at oncesweet from honey, sharp from mustard, then that slow burn heat that makes you reach for your drink
- It comes together in one skillet and tastes like something youd order at a place with dim lighting and reservations
02 -
- Patting the chicken dry before seasoning is what creates that gorgeous sear instead of steaming in the pan
- The sauce thickens dramatically in the oven, so do not worry if it looks too loose when you first pour it
03 -
- Use a skillet that can go from stovetop to oven to avoid transferring the chicken and losing all that good fond
- The sauce will continue to thicken as it rests, so do not panic if it looks thinner than you expected right out of the oven