Chicken Diablo is a bold, spicy, and flavorful dish that brings heat and richness together in one satisfying skillet. With tender chicken smothered in a creamy, fiery sauce made with Dijon mustard, hot sauce, garlic, and spices, it’s a recipe I keep on hand when I want something exciting and comforting. It’s simple enough for a weeknight but packs enough punch to impress guests.
Why You’ll Love This Recipe
I love Chicken Diablo because it’s rich, creamy, and just the right level of spicy. The heat is balanced beautifully by the creaminess of the sauce, and it clings perfectly to the seared chicken. I can serve it over rice, pasta, or even mashed potatoes, and the leftovers taste just as good (if not better) the next day. It’s quick, customizable, and seriously flavorful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Olive oil or butter
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Garlic cloves
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Dijon mustard
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Hot sauce (like Tabasco or your favorite brand)
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Heavy cream or half-and-half
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Chicken broth
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Smoked paprika
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Salt
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Black pepper
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Fresh parsley or chives for garnish (optional)
Directions
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I start by seasoning the chicken with salt, pepper, and paprika.
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In a large skillet, I heat olive oil over medium heat and sear the chicken on both sides until golden and cooked through, about 6–7 minutes per side depending on thickness. I remove the chicken and set it aside.
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In the same skillet, I sauté minced garlic until fragrant.
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I stir in Dijon mustard, hot sauce, and chicken broth, scraping up any browned bits from the bottom.
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I pour in the cream, stir to combine, and let it simmer for a few minutes until slightly thickened.
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I return the chicken to the pan, spoon the sauce over it, and let it cook for another 2–3 minutes to absorb the flavor.
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I garnish with fresh herbs and serve immediately.
Servings and timing
This recipe serves 4 and takes about 30 minutes from start to finish, making it a perfect option for a flavorful weeknight dinner.
Variations
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I adjust the heat by using more or less hot sauce, or sometimes add red pepper flakes for an extra kick.
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For a smoky twist, I use chipotle hot sauce and add a bit of cumin.
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I occasionally add sautéed mushrooms or spinach to bulk up the sauce.
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When I want a dairy-free version, I substitute coconut cream for the heavy cream—it gives it a rich texture with a slightly different flavor.
storage/reheating
I store leftover Chicken Diablo in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed. I don’t freeze it often, as the cream sauce can separate, but it’s still possible if I cool and reheat carefully.
FAQs
Is Chicken Diablo very spicy?
It depends on how much hot sauce I use. I usually start with a small amount and add more if I want extra heat. The cream helps mellow it out.
Can I use chicken thighs instead of breasts?
Absolutely. I often prefer thighs for their juiciness and flavor. I just make sure they’re cooked through before adding back to the sauce.
What’s the best hot sauce to use?
I go with what I have on hand—Tabasco, Frank’s RedHot, or even sriracha all work well. Each brings a slightly different flavor.
Can I make it ahead of time?
Yes. I often make the sauce and cook the chicken earlier in the day, then reheat everything together before serving. The flavor actually deepens with time.
What sides go well with Chicken Diablo?
I usually serve it with mashed potatoes, rice, or pasta to soak up the sauce. A side salad or roasted vegetables balances the richness nicely.
Conclusion
Chicken Diablo is the kind of dish I turn to when I want something with bold flavor, a little heat, and comforting richness. It’s easy to make, flexible to my spice preferences, and always satisfying. Whether I’m cooking for myself or serving guests, this fiery favorite never fails to impress.
