Description
This Mango Chutney Chicken recipe features tender, juicy chicken breasts cooked in a flavorful mango chutney sauce with hints of ginger, turmeric, and a touch of heat from red pepper flakes. It’s a quick and easy skillet meal that combines sweet and savory flavors for a deliciously vibrant dish perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
Mango Chutney 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)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the boneless, skinless chicken breasts evenly with salt and pepper on both sides to enhance the flavor before cooking.
- Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot but not smoking, creating the perfect surface for browning the chicken.
- Cook the Chicken: Add the seasoned chicken breasts to the skillet and cook for 6 to 7 minutes on each side, or until they develop a golden brown crust and are cooked through (internal temperature reaches 165°F). Once done, remove the chicken from the skillet and set aside to rest.
- Prepare the Mango Chutney Sauce: In the same skillet, add 1/2 cup mango chutney, 1/4 cup chicken broth (or water), 1 tablespoon fresh lime juice (if using), 1 teaspoon ground ginger, 1/2 teaspoon ground turmeric (optional), and 1/4 teaspoon red pepper flakes (optional for heat). Stir these ingredients together and bring the mixture to a simmer. Let it cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet with the chutney sauce. Spoon the sauce over the chicken and allow it to simmer together for an additional 3 to 4 minutes to absorb the rich flavors.
- Serve: Garnish the finished dish with freshly chopped cilantro. Serve the mango chutney chicken alongside rice, steamed vegetables, or a crisp side salad for a complete meal.
Notes
- Use fresh lime juice to brighten the mango chutney sauce, but it can be omitted if you prefer a less tangy flavor.
- Adjust red pepper flakes according to your heat preference or omit entirely for a milder dish.
- Mango chutney can be store-bought or homemade; homemade chutney will add a more personalized flavor.
- Ensure the chicken breasts are patted dry before seasoning to get a better sear.
- This recipe pairs well with basmati or jasmine rice to soak up the flavorful sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian-inspired
