Pan-Seared Chicken with Spiced Mango Salsa
Juicy pan-seared chicken breasts topped with a vibrant, tangy mango salsa infused with warm spices for a refreshing contrast. This caribbean-inspired chicken ready in about 27 minutes pairs (6 oz each) chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 pieces (6 oz each) chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1 medium, peeled and diced ripe mango
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 tsp ground chili powder
Instructions
- Step 1: Pat dry 2 chicken breasts (6 oz each) and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin on both sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on the first side until golden brown and edges are crispy.
- Step 3: Flip the chicken and cook for another 5 minutes until internal temperature reaches 165°F and juices run clear. Remove from heat and rest for 5 minutes.
- Step 4: Meanwhile, 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 lime juice, and 1/4 tsp ground chili powder in a bowl. Stir gently to mix and let flavors meld for 5 minutes.
- Step 5: Serve the pan-seared chicken topped generously with the spiced mango salsa, spooning any extra salsa around the plate for a fresh, zesty finish.
Frequently asked questions
How long does Pan-Seared Chicken with Spiced Mango Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 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 Spiced 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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Spiced 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 Spiced 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.
What goes well with Pan-Seared Chicken with Spiced Mango Salsa?
Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
