Pan-Seared Chicken with Tangy Mango Salsa

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Pan-seared to golden perfection, paired with a fresh and tangy mango salsa that adds a bright, tropical twist. This Caribbean-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, about 6 oz each boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, diced ripe mango
• 1/2, finely diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 1 tbsp lime juice
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, flipping once.
3. Step 3: While the chicken cooks, combine 1 diced ripe mango, 1/2 finely diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 minced seeded jalapeño in a bowl. Stir gently to mix.
4. Step 4: Remove chicken from heat and let rest for 5 minutes. Serve topped with the fresh mango salsa for a vibrant balance of flavors.