Chicken Diablo Spicy Sweet Dinner (Printable)

Fiery yet sweet glazed chicken with a zesty mustard-honey sauce, perfectly balanced for a memorable dinner.

# What You Need:

→ 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 (Sriracha or Frank's 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

→ Garnish

15 - 2 tbsp chopped fresh parsley
16 - Lemon wedges

# How to Make It:

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 Suggestions:

01 -
  • The sauce hits every flavor note simultaneouslysweet, tangy, smoky, and fiery without overwhelming your tastebuds
  • Everything cooks in one skillet, meaning less cleanup and more sauce for spooning over everything
  • It comes together in under 45 minutes but tastes like something from a restaurant kitchen
02 -
  • I once skipped the searing step to save time and the chicken turned out pale and watery with none of that caramelized depth
  • Letting the chicken rest before slicing is absolutely crucial, or all those juices will end up on your cutting board instead of in the meat
  • The sauce will continue to thicken as it cools, so dont panic if it looks a bit thin right out of the oven
03 -
  • Room temperature chicken sears more evenly, so take it out of the fridge 20 minutes before cooking
  • Whisk the sauce ingredients while the chicken sears so it's ready to pour immediately
  • Use an instantread thermometer to avoid overcooking, as chicken breasts can go from perfect to dry in minutes

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