Pan-Seared Chicken with Mango Salsa
Tender chicken breasts pan-seared to golden perfection, topped with a fresh, zesty mango salsa that balances sweet and tangy flavors. This caribbean-inspired chicken (gluten free) ready in about 27 minutes blends (6 oz each) chicken breasts, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 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 fresh lime juice
- 1 small, finely chopped (optional) jalapeño
Instructions
- Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6 minutes on one side without moving, until golden brown.
- Step 3: Flip chicken and cook for another 5-6 minutes, or until internal temperature reaches 165°F and juices run clear; remove from heat and rest for 5 minutes.
- Step 4: While chicken rests, combine 1 diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 finely chopped small jalapeño in a bowl. Stir gently to mix.
- Step 5: Serve each chicken breast topped generously with the fresh mango salsa, enjoying the contrast of warm savory chicken and bright fruity salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Mango Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with 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 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 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.
