After years of developing Italian-inspired recipes, I've found that some of the best dinners are the ones that feel restaurant-worthy without requiring a complicated technique. This One-Pan Chicken Diavolo is exactly that kind of recipe: crispy, juicy chicken leg quarters roasted in a spicy tomato sauce with garlic, white wine, oregano, and Calabrian chile paste. It has all the bold, fiery flavor you want from chicken diavolo, but it comes together in one skillet in about 50 minutes, making it just as doable for a weeknight as it is impressive for guests.
As a cookbook author and professional recipe developer, I love recipes that look impressive without requiring a complicated cooking process, and this chicken diavolo is exactly that. Instead of butterflying and roasting a whole chicken, this version uses chicken leg quarters for an easier approach that still gives you juicy dark meat and beautifully crisp skin.
Everything comes together in one oven-safe skillet in about 50 minutes. Serve the chicken with crusty bread, creamy polenta, pasta, or roasted vegetables to soak up every bit of the spicy tomato sauce.
If you're looking for more chicken recipes, check out our: Greek Chicken and Potatoes, Chicken Modiga, and Chicken Saltimbocca recipes.
Why You'll Love This Recipe
- Easy but impressive:Â Chicken leg quarters give this dish a restaurant-style presentation without the work of preparing a whole chicken.
- Bold Italian flavor:Â Calabrian chile paste, garlic, oregano, tomatoes, and white wine create a savory sauce with a spicy kick.
- One-pan dinner:Â The chicken and sauce are prepared in the same skillet for fewer dishes and plenty of flavor.
- Crispy, juicy chicken:Â Searing the chicken before roasting gives you golden skin while the dark meat stays tender and juicy.
- Great for weeknights or entertaining:Â It feels special enough for company but only takes about 50 minutes from start to finish.
What Is Chicken Diavolo?
Chicken diavolo, or pollo alla diavola, refers to Italian-style chicken prepared with plenty of heat. "Diavolo" means "devil" in Italian, a reference to the spicy flavor of the dish.
There are several variations of chicken diavolo. Some versions feature grilled or roasted chicken seasoned simply with chile and herbs, while Italian-American versions may include a spicy tomato sauce.
For this recipe, I'm combining crispy roasted chicken with a tomato, garlic, white wine, and Calabrian chile sauce. The result is hearty, savory, and spicy without being overwhelmingly hot.
Ingredients
Here's what you'll need to make this easy chicken diavolo recipe:
- Lemon zest:Â Optional, but a little lemon zest brightens the rich tomato sauce beautifully.
- Chicken leg quarters:Â Using leg quarters keeps the chicken juicy and gives the dish an impressive presentation. Look for pieces that are relatively similar in size so they cook evenly.
- Kosher salt and black pepper:Â Essential for seasoning the chicken.
- Dried oregano:Â Adds classic Italian flavor to the chicken.
- Extra virgin olive oil:Â Used to sear the chicken and start the sauce.
- Shallots:Â Shallots become sweet and tender as they cook and give the sauce a slightly more delicate flavor than regular onion.
- Garlic:Â Fresh garlic adds plenty of savory flavor.
- Calabrian chile paste:Â This is the key ingredient for that signature spicy diavolo flavor. Calabrian chiles are fruity, smoky, and spicy rather than simply hot.
- Dry white wine:Â Deglazes the skillet and adds acidity and depth to the tomato sauce. Sauvignon Blanc, Pinot Grigio, or another dry white wine works well.
- Crushed tomatoes:Â Create the base of the rustic tomato sauce.
- Chicken broth:Â Loosens the tomatoes and creates enough sauce to spoon around the chicken.
- Unsalted butter:Â Stirred into the sauce at the end for a richer, silkier finish.
- Italian parsley:Â Adds freshness just before serving.
How to Make Chicken Diavolo
Season and sear the chicken
Preheat the oven to 425°F. Pat the chicken leg quarters very dry with paper towels, then season all over with salt, black pepper, and oregano.
Heat the olive oil in a large oven-safe skillet over medium heat. Place the chicken skin-side down in the skillet and cook for 8 to 10 minutes, until the skin is deeply golden and crisp. Flip and cook for another 2 minutes, then transfer the chicken to a plate.
Build the spicy tomato sauce
Reduce the heat to medium. Add the sliced shallots and cook for 2 to 3 minutes until softened.
Add the garlic and Calabrian chile paste and cook for about 30 seconds, stirring constantly.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for about 2 minutes, until slightly reduced.
Add the chicken and roast
Stir in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes.
Return the chicken to the skillet skin-side up. Try to keep as much of the crispy skin above the tomato sauce as possible.
Transfer the skillet to the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and the thickest part of the leg reaches at least 165°F.
Finish and serve
Carefully remove the skillet from the oven. Stir the butter into the tomato sauce around the chicken until melted.
Taste the sauce and adjust the seasoning as needed. Finish with chopped Italian parsley and lemon zest, if desired, and serve hot.
Tina's Tips for the Best Chicken Diavolo
- Pat the chicken very dry. Removing as much surface moisture as possible before seasoning helps the skin become crisp and golden.
- Don't rush the sear. Let the chicken cook skin-side down without moving it too much. The deep browning creates crispy skin and also leaves flavorful browned bits in the pan for the sauce.
- Keep the chicken skin above the sauce. When returning the chicken to the skillet, nestle the meat into the sauce while leaving most of the skin exposed. This helps it stay crisp in the oven.
- Adjust the spice level. Calabrian chile paste can vary in heat depending on the brand. Start with slightly less if you're sensitive to spice, or add more if you prefer a fiery chicken diavolo.
- Use a meat thermometer. Chicken is safe to eat at 165°F, but I find dark meat tastes best at a higher internal temperature, around 180°F.
Substitutions and Variations
- Chicken thighs:Â Bone-in, skin-on chicken thighs can be substituted for the leg quarters. Because they're smaller, start checking for doneness sooner.
- Yellow onion:Â If you don't have shallots, thinly sliced yellow onion works well.
- Red pepper flakes:Â Can't find Calabrian chile paste? Use red pepper flakes instead. The flavor won't be quite the same, but you'll still get that spicy diavolo kick.
- No wine:Â Replace the white wine with additional chicken broth and a small squeeze of fresh lemon juice for acidity.
- Extra spicy:Â Add another spoonful of Calabrian chile paste or a pinch of crushed red pepper flakes to the sauce.
- Add vegetables:Â Bell peppers, spinach, or mushrooms can be added to the skillet for an easy variation.
What to Serve With Chicken Diavolo
This spicy chicken is especially good with something that can soak up the tomato sauce. Try serving it with:
- Creamy polenta
- Mashed potatoes
- Roasted potatoes
- Pasta or buttered noodles
- Crusty Italian bread
- Garlic bread
- Roasted broccoli or broccolini
- A simple arugula or Italian salad
If you're serving this for a dinner party, add bread and a simple green salad and you've got an easy meal that still feels special.
Storage and Reheating
Store leftover chicken diavolo in an airtight container in the refrigerator for up to 3 to 4 days.
For the best texture, reheat the chicken in a 350°F oven until warmed through. You can loosely cover the skillet or baking dish with foil to prevent the sauce from drying out, then uncover it toward the end if you want to help crisp the skin again.
The sauce can also be reheated gently on the stovetop.
Frequently Asked Questions
This version has a noticeable kick, but it shouldn't be overwhelmingly spicy. The heat level will depend on the Calabrian chile paste you use. You can easily reduce or increase the amount according to your preference.
Calabrian chiles are small red peppers from Calabria in southern Italy. They have a distinctive combination of fruity, smoky, salty, and spicy flavors, which makes Calabrian chile paste especially good in pasta sauces, marinades, and dishes like chicken diavolo.
Yes. Sear the chicken and prepare the sauce in a regular skillet, then transfer everything to a baking dish before roasting.
One Pan Chicken Diavolo
Ingredients
- 4 chicken leg quarters
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 2 large shallots thinly sliced
- 3 garlic cloves minced
- 1 tablespoon Calabrian chile paste
- ½ cup dry white wine
- 1 15 oz can crushed tomatoes
- ½ cup chicken broth
- 1 tablespoon unsalted butter
- Chopped fresh Italian parsley for serving
- Lemon zest for serving, optional
Instructions
- Season the chicken. Preheat the oven to 425°F. Pat the chicken leg quarters dry with paper towels. Season all over with the salt, black pepper, and oregano.
- Sear the chicken. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken skin-side down and cook for 8-10 minutes, until deeply golden and crisp. Flip and cook for 2 minutes. Transfer the chicken to a plate.
- Build the sauce. Reduce the heat to medium. Add the shallots and cook for 2 to 3 minutes, until softened. Add the garlic and Calabrian chile paste. Cook for 30 seconds.
- Deglaze the skillet. Add the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes, until slightly reduced.
- Add the tomatoes. Stir in the crushed tomatoes and chicken broth. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes.
- Roast the chicken. Return the chicken to the skillet skin-side up, keeping as much of the skin above the sauce as possible. Transfer the skillet to the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and the thickest part of the leg reaches at least 165°F.
- Finish and serve. Remove the skillet from the oven and stir the butter into the sauce around the chicken. Taste the sauce and adjust the seasoning as needed. Top with fresh parsley and lemon zest, if using, and serve hot.
Did You Make This Recipe?
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