Description
This Mango Chutney Chicken recipe offers a delightful blend of sweet and savory flavors, featuring tender pan-seared chicken breasts simmered in a fragrant mango chutney sauce infused with ginger, turmeric, and a touch of heat. Ready in just 30 minutes, it’s a perfect weeknight dinner that pairs beautifully with rice or vegetables.
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
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides to enhance their natural flavor.
- Heat the Skillet: Warm olive oil in a large skillet over medium-high heat to prepare for cooking the chicken evenly without sticking.
- Cook the Chicken: Place the chicken breasts in the skillet and cook for 6-7 minutes per side until golden brown and cooked through, then remove and set aside to rest.
- Make the Mango Chutney Sauce: In the same skillet, combine mango chutney, chicken broth (or water), lime juice if using, ginger, turmeric, and red pepper flakes. Stir to mix and bring to a simmer, cooking 3-4 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spoon the chutney sauce over them, and let them simmer together for another 3-4 minutes so the flavors meld.
- Serve: Garnish the chicken with freshly chopped cilantro and serve immediately with your choice of rice, vegetables, or a fresh side salad for a complete meal.
Notes
- For a milder flavor, omit the red pepper flakes.
- Using homemade mango chutney can enhance the freshness and flavor of the dish.
- Chicken broth can be substituted with water to reduce sodium content.
- Ensure chicken breasts are cooked to an internal temperature of 165°F for safe consumption.
- This dish pairs well with basmati rice or steamed vegetables for a balanced meal.
