Sautéed Chicken with Mango and Coconut Lime Sauce
Tender chicken breasts sautéed and served with a bright, creamy mango and coconut lime sauce that adds tropical sweetness and tang. This caribbean-inspired chicken (gluten free) ready in about 30 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 400 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 cup diced ripe mango
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 2 minced garlic cloves
- 2 tbsp chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 2: Add the chicken breasts to the skillet and sauté for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and cover loosely with foil.
- Step 3: Reduce heat to medium, add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
- Step 4: Stir in 1 cup diced ripe mango and cook for 2 minutes until slightly softened.
- Step 5: Pour in 1/2 cup coconut milk and 2 tbsp lime juice, stirring and simmering gently for 3-4 minutes until the sauce thickens and coats the mango.
- Step 6: Return the chicken breasts to the pan and spoon the sauce over them to warm for 1-2 minutes.
- Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the top before serving.
Frequently asked questions
How long does Sautéed Chicken with Mango and Coconut Lime Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 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 Coconut Lime Sauce?
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 Coconut Lime Sauce?
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 Coconut Lime Sauce 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 Sautéed Chicken with Mango and Coconut Lime Sauce 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.
