Description
This Mango Chutney Chicken is a vibrant and flavorful dish featuring tender chicken breasts simmered in a tangy, sweet-spicy mango chutney sauce. It’s a quick and easy skillet recipe perfect for weeknight dinners, combining tropical fruit flavors with warming spices for a delightful meal that serves four.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
Sauce
- 1/2 cup mango chutney (store-bought or homemade)
- 1/4 cup chicken broth (or water)
- 1 tbsp fresh lime juice (optional)
- 1 tsp ground ginger
- 1/2 tsp ground turmeric (optional)
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
Garnish
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly on both sides with salt and pepper to enhance their natural flavor.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering.
- Cook the Chicken: Add the seasoned chicken breasts to the hot skillet, cooking each side for 6-7 minutes until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Make the Mango Chutney Sauce: In the same skillet, combine mango chutney, chicken broth (or water), lime juice if using, ground ginger, turmeric, and red pepper flakes. Stir to mix, then bring the mixture to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, spooning the mango chutney sauce over them. Let the chicken simmer for another 3-4 minutes in the sauce to absorb the flavors fully.
- Serve: Garnish the finished dish with freshly chopped cilantro and serve hot alongside rice, steamed vegetables, or a fresh side salad.
Notes
- For a spicier dish, increase the red pepper flakes to taste.
- Chicken broth can be substituted with water for a lighter sauce.
- To make this dish gluten-free, ensure the mango chutney you use does not contain gluten ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Pair this dish with steamed jasmine rice or quinoa for a complete meal.
