Description
Chicken Diablo is a flavorful and easy skillet dinner featuring boneless, skinless chicken breasts cooked in a sweet and spicy chipotle tomato sauce. This family-friendly recipe combines smoky, tangy, and slightly sweet flavors for a quick and satisfying meal perfect for busy weeknights.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and black pepper, to taste
- 2 tablespoons olive oil (or avocado oil)
Diablo Sauce
- 1/3 cup tomato sauce (or passata)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or pure maple syrup
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 2-3 teaspoons chipotle chili in adobo, minced (or smoked paprika for less heat)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon sea salt, more to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
Garnish & Serving
- Fresh cilantro or parsley, chopped, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chicken: Pat the chicken breasts dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and black pepper to taste for balanced flavor.
- Make the Diablo Sauce: In a medium bowl, whisk together tomato sauce, Dijon mustard, honey or maple syrup, apple cider vinegar, minced chipotle chili in adobo (or substitute smoked paprika), minced garlic, optional smoked paprika, sea salt, ground black pepper, and onion powder. Taste the sauce and adjust the sweetness or heat according to preference.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts carefully, being sure not to crowd the pan. Sear for 3 to 4 minutes per side, or until each side is golden brown. Cook in batches if necessary to maintain even searing.
- Add the Diablo Sauce and Simmer: Reduce the heat to medium. Pour the prepared diablo sauce evenly over the chicken in the skillet. Use a spatula to scrape up any flavorful browned bits stuck to the pan, coating the chicken thoroughly with the sauce.
- Cover and Cook Through: Cover the skillet with a lid and let the chicken simmer gently for 8 to 10 minutes. Flip the chicken halfway through cooking to ensure even cooking and sauce distribution. The sauce should thicken during this time. If it becomes too thick, add a splash of water or chicken broth to loosen it. Check that the internal temperature of the chicken reaches 165°F to confirm it is fully cooked.
- Rest and Garnish: Remove the skillet from heat and let the chicken rest for 2 minutes to retain juices. Garnish with freshly chopped cilantro or parsley for a bright, fresh accent. Serve the chicken with lime wedges on the side for an added zesty touch.
Notes
- To reduce heat, use smoked paprika instead of chipotle chili in adobo.
- If using maple syrup instead of honey, expect a slight variation in sweetness and flavor profile.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- This dish pairs well with rice, quinoa, or a simple green salad for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
