This Mango Chicken Breast recipe combines sweet, ripe mango with savory, tender chicken for a vibrant, restaurant-quality meal. The glossy mango sauce with ginger and soy comes together quickly for a weeknight-friendly dish. You’ll love how easy this Mango Chicken Breast is to make while tasting impressively exotic.
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Why You’ll Love This Mango Chicken Breast
- Flavor explosion: Sweet mango balances savory soy and fresh ginger.
- Quick & easy: Simple searing and blending for weeknight magic.
- Stunning color: Vibrant yellow sauce against golden-brown chicken.
- Versatile serving: Great over rice, quinoa, or salad.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 large ripe mango, peeled and cubed
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 1 small garlic clove, minced
- 2 tbsp water or chicken broth
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh cilantro (for garnish)
Tools: A good sharp knife, a blender or food processor, a large skillet (non-stick or cast-iron works great), and a microplane or fine grater for the ginger.
Notes: Use a truly ripe, fragrant mango for the sauce base. Don’t skip the fresh ginger and lime juice—they brighten all the flavors.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 8 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- How to pick the perfect mango? Give it a gentle squeeze near the stem—it should yield slightly and smell sweet and fragrant at the base. Avoid any that are too hard or have lots of black spots.
- Why pound the chicken breasts? This is my number one tip for perfectly cooked chicken! Pounding them to an even thickness means they cook through at the same rate, so you get a gorgeous sear without any dry, overcooked bits.
- Can I use frozen mango? Absolutely, and it’s a great shortcut! Just make sure to thaw it completely and pat it dry before blending to avoid a watery sauce.
- What if my sauce is too thick? No worries at all. Just add another tablespoon of water or broth and whisk it in. The sauce should be pourable but still coat the back of a spoon nicely.
How to Make Mango Chicken Breast
Step 1: Start by prepping your chicken. Place the chicken breasts between two pieces of plastic wrap or in a large zip-top bag. Using a rolling pin, meat mallet, or even a heavy skillet, gently pound them until they’re an even ½-inch thickness all over. This is the secret to juicy, evenly cooked chicken. Pat them dry with a paper towel, then season both sides generously with salt, black pepper, paprika, and garlic powder.
Step 2: Now, let’s make that glorious mango sauce. Add the cubed mango, soy sauce, honey, grated ginger, minced garlic, and water to your blender. Blend on high until the mixture is completely smooth and vibrant. You’ll notice it has a lovely, pourable consistency. Give it a quick taste—it should be sweet, tangy, and deeply savory all at once. Set this beautiful liquid gold aside for a moment.
Step 3: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the seasoned chicken breasts. You should hear a satisfying sizzle. Cook for about 5-7 minutes without moving them, until you have a really nice golden-brown crust on the bottom. Flip them over and cook for another 5-7 minutes on the other side, until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 4: Transfer the cooked chicken to a clean plate or cutting board to rest. This allows the juices to redistribute, making every bite tender. Now, reduce the heat under your skillet to medium-low. Pour your smooth mango sauce into the hot skillet. It will bubble up and start to thicken almost immediately as it picks up all the delicious browned bits from the chicken.
Step 5: Let the sauce simmer gently for 2-3 minutes, stirring occasionally. You’ll see it transform, becoming glossier and slightly darker in color. This is where the flavors really meld together. Stir in the fresh lime juice—this little hit of acidity at the end is what makes the whole dish sing.
Step 6: Return the rested chicken breasts to the skillet, spooning the warm sauce over the top to coat them completely. Let them heat through for just a minute. To serve, slice the chicken against the grain, which makes it even more tender, and drizzle every plate with plenty of the remaining sauce from the pan. Finish with a sprinkle of fresh cilantro for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; sauce texture may change slightly.
- Reviving: Reheat gently in a skillet with a splash of water.
Serving Suggestions
Complementary Dishes
- Jasmine or Basmati Rice — The fluffy, fragrant grains are the perfect neutral canvas to soak up every last drop of that incredible mango sauce.
- Simple Steamed Broccoli or Green Beans — A bright, crisp green vegetable adds a lovely textural contrast and makes the meal feel balanced and complete.
- Asian-Inspired Cucumber Salad — A quick pickle of thinly sliced cucumbers with rice vinegar and sesame seeds offers a cool, crunchy, and tangy counterpoint to the sweet and savory chicken.
Drinks
- A Crisp Rosé or Riesling — The slight sweetness and bright acidity in these wines mirror the flavors in the dish beautifully, cleansing the palate between bites.
- Ginger Beer or a Ginger Ale Spritzer — The spicy kick of ginger in the drink will echo the ginger in the sauce, creating a really harmonious and refreshing pairing.
- Iced Green Tea with Lemon — Its light, slightly bitter notes provide a simple and soothing balance that doesn’t compete with the main event.
Something Sweet
- Coconut Panna Cotta — The creamy, delicate coconut flavor continues the tropical theme and feels like a light, elegant way to end the meal.
- Fresh Berry Salad with a Mint Syrup — The berries’ natural tartness is a fantastic follow-up to the sweet mango, and it’s a dessert that feels refreshing rather than heavy.
- Mango Sorbet — Double down on the mango love! A scoop of vibrant, tangy sorbet is a playful and palate-cleansing finale.
Top Mistakes to Avoid
- Mistake: Using under-ripe mango. A mango that’s still firm and starchy won’t purée smoothly and lacks the necessary natural sweetness. Your sauce will taste bland and slightly bitter instead of lush and tropical.
- Mistake: Overcooking the chicken. Since we pound the chicken to be thinner, it cooks quite quickly. I’ve messed this up before by getting distracted! Use a meat thermometer and pull it at 165°F to ensure it stays juicy.
- Mistake: Adding the lime juice too early. If you blend the lime juice into the sauce at the beginning, the heat will cook out its bright, fresh flavor. Stirring it in at the very end preserves its zingy punch.
- Mistake: Not deglazing the pan properly. After you cook the chicken, those browned bits left in the pan are pure flavor gold. Make sure to scrape them all up when you add the sauce—that’s where a lot of the depth comes from.
Expert Tips
- Tip: Get a head start with the sauce. You can blend the mango sauce up to a day in advance and keep it stored in a jar in the fridge. This makes throwing the dish together on a busy weeknight incredibly fast.
- Tip: Add a touch of heat. If you like a little spice, add a pinch of red pepper flakes to the skillet when you’re simmering the sauce, or blend in half a small red chili with the mango.
- Tip: Use the sauce as a marinade. Reserve about a quarter cup of the blended sauce before you cook and use it to marinate the chicken for 30 minutes. It adds an extra layer of flavor right into the meat.
- Tip: How to get a perfect sear. The trick is to make sure your skillet is genuinely hot before the chicken hits it. Don’t be tempted to move the chicken around—let it sit and form that beautiful, caramelized crust.
FAQs
Can I make this Mango Chicken Breast with chicken thighs?
Absolutely, and it’s a delicious variation! Bone-in, skin-on thighs would be fantastic—just increase the cook time to ensure they’re done through, and you’ll get wonderfully crispy skin. Boneless thighs will work too; just reduce the cooking time slightly as they are thinner. The rich, dark meat pairs beautifully with the sweet sauce.
How should I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. To reheat, I strongly recommend doing it gently in a skillet over low heat with a tiny splash of water. The microwave can cause the chicken to toughen and the sauce to separate. Low and slow is the way to go for the best texture.
Is there a substitute for fresh ginger?
You can use about ¼ teaspoon of ground ginger in a pinch, but the flavor profile will be different—it’s earthier and less bright. If you can, I really recommend seeking out the fresh stuff. A little knob of ginger lasts ages in the freezer, and you can grate it frozen directly into your blender!
My sauce turned out a bit too sweet. How can I fix it?
It happens, especially with very ripe mangoes! The easiest fix is to balance it with more acidity. Stir in an extra squeeze of fresh lime juice. If it’s still too sweet, a tiny dash (think ½ a teaspoon) of rice vinegar or even apple cider vinegar can work wonders to cut through the sweetness and add complexity.
Can I freeze the cooked Mango Chicken?
You can, but with a caveat. The texture of the mango sauce may change slightly upon thawing, potentially becoming a bit grainy or separated. The chicken itself might also be a little less tender. If you do freeze it, store it in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating gently.
Mango Chicken Breast
Make this easy Mango Chicken Breast with a sweet, glossy ginger-soy sauce. Ready in 30 minutes for a vibrant weeknight meal. Get the recipe now!
Ingredients
For the Chicken:
-
2 large boneless, skinless chicken breasts
-
1 tsp paprika
-
1/2 tsp garlic powder
-
1 tbsp olive oil
For the Mango Sauce:
-
1 large ripe mango (peeled and cubed)
-
2 tbsp soy sauce
-
1 tbsp honey
-
1 tsp freshly grated ginger
-
1 small garlic clove (minced)
-
2 tbsp water or chicken broth
-
1 tbsp fresh lime juice
-
1 tbsp chopped fresh cilantro (for garnish)
Instructions
-
Start by prepping your chicken. Place the chicken breasts between two pieces of plastic wrap or in a large zip-top bag. Using a rolling pin, meat mallet, or even a heavy skillet, gently pound them until they’re an even ½-inch thickness all over. This is the secret to juicy, evenly cooked chicken. Pat them dry with a paper towel, then season both sides generously with salt, black pepper, paprika, and garlic powder.01
-
Now, let’s make that glorious mango sauce. Add the cubed mango, soy sauce, honey, grated ginger, minced garlic, and water to your blender. Blend on high until the mixture is completely smooth and vibrant. You’ll notice it has a lovely, pourable consistency. Give it a quick taste—it should be sweet, tangy, and deeply savory all at once. Set this beautiful liquid gold aside for a moment.02
-
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the seasoned chicken breasts. You should hear a satisfying sizzle. Cook for about 5-7 minutes without moving them, until you have a really nice golden-brown crust on the bottom. Flip them over and cook for another 5-7 minutes on the other side, until the chicken is cooked through and reaches an internal temperature of 165°F.03
-
Transfer the cooked chicken to a clean plate or cutting board to rest. This allows the juices to redistribute, making every bite tender. Now, reduce the heat under your skillet to medium-low. Pour your smooth mango sauce into the hot skillet. It will bubble up and start to thicken almost immediately as it picks up all the delicious browned bits from the chicken.04
-
Let the sauce simmer gently for 2-3 minutes, stirring occasionally. You’ll see it transform, becoming glossier and slightly darker in color. This is where the flavors really meld together. Stir in the fresh lime juice—this little hit of acidity at the end is what makes the whole dish sing.05
-
Return the rested chicken breasts to the skillet, spooning the warm sauce over the top to coat them completely. Let them heat through for just a minute. To serve, slice the chicken against the grain, which makes it even more tender, and drizzle every plate with plenty of the remaining sauce from the pan. Finish with a sprinkle of fresh cilantro for a pop of color and freshness.06
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