Pan-Seared Chicken with Avocado-Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts topped with a fresh avocado-mango salsa for a bright, tropical flavor contrast. This Latin American-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, avocado, ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 2 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken breasts in the skillet and cook for 6-7 minutes on the first side without moving until golden brown, then flip and cook another 5-6 minutes until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken cooks, combine 1 diced medium avocado, 1 diced medium mango, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, and the remaining 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir gently to mix.
  4. Step 4: Remove chicken from heat and let rest for 5 minutes. Serve each chicken breast topped with a generous scoop of the avocado-mango salsa for a refreshing finish.

Frequently asked questions

How long does Pan-Seared Chicken with Avocado-Mango Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Avocado-Mango Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Avocado-Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Avocado-Mango Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Avocado-Mango Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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