Chicken Diablo
Spice up your dinner routine with this irresistible Chicken Diablo recipe! Perfectly seared boneless, skinless chicken breasts are smothered in a rich and fiery sauce infused with tomato paste, smoked paprika, and a hint of cayenne pepper for a smoky kick. Balanced with the creaminess of heavy cream and a touch of honey, this dish delivers bold flavors with just the right amount of heat. Sautéed onions and garlic form the aromatic base, while Dijon mustard adds a tangy twist to the luscious sauce. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights or casual dinners. Serve it over steamed rice, pasta, or with crusty bread to soak up every last drop of that delectable sauce. Perfect for spice enthusiasts, Chicken Diablo is your next go-to recipe for a dynamic and flavorful meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 3 tablespoons tomato paste
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and let it melt. Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic, red chili flakes, cayenne pepper, and smoked paprika. Cook for 1 minute, stirring constantly, to release the flavors.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
Reduce the heat to medium-low and stir in the heavy cream, Dijon mustard, and honey. Adjust seasoning with additional salt and pepper, if needed.
Return the seared chicken breasts to the skillet, making sure they are coated in the sauce. Cover the skillet with a lid and let the chicken cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish with freshly chopped parsley and serve immediately with steamed rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 31.0 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3079 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
