Sautéed Chicken with Mango and Coconut Lime Sauce

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

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Sautéed and served with a bright, creamy mango and coconut lime sauce that adds tropical sweetness and tang. This Caribbean-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 20 min Serves 2 Caribbean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Reduce heat to medium, add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
  4. Step 4: Stir in 1 cup diced ripe mango and cook for 2 minutes until slightly softened.
  5. 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.
  6. Step 6: Return the chicken breasts to the pan and spoon the sauce over them to warm for 1-2 minutes.
  7. 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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Mango and Coconut Lime Sauce?

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 chicken breasts from drying out.

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.

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