Sautéed Chicken with Mango and Cilantro Salsa

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

A vibrant sautéed chicken dish topped with a fresh mango and cilantro salsa that balances sweet and tangy flavors. This caribbean-inspired chicken ready in about 25 minutes blends (about 12 oz) skinless chicken breasts, medium, diced ripe mango, finely chopped fresh cilantro 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 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.

Prep: 10 min Cook: 15 min Serves 2 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 skinless chicken breasts (about 12 oz total) and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat, then add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Place chicken breasts in the skillet and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then remove and rest for 5 minutes.
  4. Step 4: Meanwhile, in a small bowl, combine 1 diced ripe mango, 1/4 cup finely chopped fresh cilantro, 1/2 cup finely diced red bell pepper, and 2 tbsp lime juice. Stir gently to combine.
  5. Step 5: Slice the rested chicken breasts and serve topped with the fresh mango and cilantro salsa for a bright, flavorful finish.

Frequently asked questions

How long does Sautéed Chicken with Mango and Cilantro Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Mango and Cilantro 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 Sautéed Chicken with Mango and Cilantro 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 Sautéed Chicken with Mango and Cilantro 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 Sautéed Chicken with Mango and Cilantro 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.

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