Pan-Seared Chicken Breast with Jasmine Rice and Spiced Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender pan-seared chicken breasts served alongside fragrant jasmine rice and a vibrant, tangy mango salsa with a hint of spice. This Latin American-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup jasmine rice
• 2 cups water
• 1 medium, diced ripe mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 small, seeded and minced jalapeño
• 1 tsp honey

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil, add the rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, season 2 chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add the chicken breasts to the skillet and sear for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F. Remove from heat and rest for 5 minutes.
4. Step 4: In a medium bowl, combine 1 medium diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, 1 small minced jalapeño (seeded for less heat), and 1 tsp honey. Mix gently until combined.
5. Step 5: To serve, plate 1/2 cup cooked jasmine rice and top with one chicken breast sliced diagonally. Spoon 1/3 cup of spiced mango salsa over the chicken. Garnish with extra cilantro if desired.