Chicken Diablo Spicy Sweet Chicken (Printable)
Fiery, sweet, and savory chicken breasts glazed with a zesty mustard-honey sauce. Ready in 45 minutes for effortless weeknight dining.
# What You'll 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 (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
# How-To Steps:
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 you with sweet honey first, then builds to this warm, satisfying heat that keeps you coming back for another bite
- Everything cooks in one skillet, so you get maximum flavor with minimal cleanup
02 -
- I learned the hard way that overcrowding the pan prevents proper searing, use a big enough skillet or work in batches
- The sauce thickens beautifully in the oven, so resist the urge to add liquid if it looks thin going in
03 -
- Let your chicken come to room temperature for about 15 minutes before cooking for even results
- Use a meat thermometer to avoid overcooking, nothing ruins this faster than dry chicken