Pan-Seared Chicken with Spiced Mango Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender pan-seared chicken breasts topped with a sweet and spicy mango chutney, delivering a burst of tropical flavor. This indian-inspired chicken ready in about 27 minutes blends salt, black pepper, ground cumin 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 320 calories and feeds 4, 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

• 4 (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1 large, peeled and diced ripe mango
• 1/4 tsp red chili flakes
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp minced ginger
• 2 tbsp finely chopped red onion

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp ground coriander.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
3. Step 3: While chicken cooks, combine 1 large diced ripe mango, 1/4 tsp red chili flakes, 1 tbsp fresh lime juice, 1 tbsp honey, 1 tsp minced ginger, and 2 tbsp finely chopped red onion in a bowl. Stir well to form the mango chutney.
4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Spoon the spiced mango chutney generously over each chicken breast before serving.