Pan-seared Chicken alla Diavola — grandma’s recipe is as foolproof as the roast chicken with potatoes, but cooked in a pan and perfect if it’s too hot and you don’t want to turn on the oven. Do you know the smashed chicken cooked in a skillet? No? Then know that it is nothing other than the delicious Chicken alla Diavola and it is really easy to make. Crispy, juicy, flavorful, aromatic, inviting and unique in taste — it’s hard to say no to Chicken alla Diavola! No one really knows who invented it or who first cooked chicken this way; its origins are uncertain. Its name most likely comes from the abundant spicy seasonings used, above all chili pepper, and from its distinctive shape. Don’t worry though, the grandma’s Chicken alla Diavola recipe I use isn’t overly spicy — it’s suitable for everyone, and you can always increase the heat to taste! As I said, the characteristic of Chicken alla Diavola is not only the flavor but also the cooking method, which I do in a pan with a weight placed on top of the chicken so it gets flattened and adheres to the pan. Want to try making it yourself? Then let’s go to the kitchen — the pan-seared Chicken alla Diavola recipe is waiting for us. Before you rush to the stove, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Chicken alla Diavola
- 1 whole chicken (about 3.3 lb (1.5 kg))
- 1 teaspoon sweet paprika
- 1/2 teaspoon chili pepper (adjust to taste)
- 1 tablespoon spice mix (roasting spice mix with salt, or use sage, rosemary, garlic and salt)
- to taste extra virgin olive oil
Tools
- Nonstick skillet
- Parchment paper
- Aluminum foil
Steps to make Chicken alla Diavola
To prepare Chicken alla Diavola, buy a whole chicken and cut it down the middle from the sternum downward. Remove the central bone and open the chicken by spreading it out and flattening it with your hands or a meat mallet. Prepare a mix by combining the spices with the oil and use a brush to coat the entire inner and outer surface of the chicken, massaging it well.
Grease a heavy, roomy nonstick skillet and let it heat. Place the chicken in the skillet with the inner side facing down. Cover with parchment paper and then aluminum foil, and place a weight on top; I used a cast-iron pot filled with water as the weight.
Cook over very low heat for about 30 minutes without moving it, then turn the chicken very gently and cook the other side. This way you’ll get a nice crispy golden crust on both sides. Make sure the weight presses the chicken firmly onto the pan so the browning is perfect. During cooking you should never flip or move the chicken. If too much liquid forms, remove the parchment and foil and let it evaporate over a slightly higher heat.
Once cooked, place the chicken on a cutting board and portion it with poultry shears, scissors or a knife before serving.
Chicken alla Diavola is best eaten immediately, but it can be stored in the refrigerator for up to 2 days in an airtight container to avoid cross-contamination.
With any leftover pieces you can prepare a tasty chicken salad.
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FAQ (Questions & Answers)
Can I use a chicken larger than 1.5 kg?
Better not. Much longer cooking times for a larger chicken would dry out the meat too much, and the breast would become dry.
