Sautéed Chicken with Mango and Spiced Coconut Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender sautéed chicken breasts served with a vibrant mango and spiced coconut sauce, balancing sweet and savory flavors with a hint of warmth. This Thai recipe (gluten free, dairy free), ready in about 35 minutes, pairs chicken breasts, ripe mango, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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) chicken breasts
• 1 medium, peeled and diced ripe mango
• 1 cup coconut milk
• 1/2 tsp red chili flakes
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish cilantro

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Instructions

1. Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant but not browned.
4. Step 4: Add 1 cup coconut milk, 1/2 tsp red chili flakes, and 1 tbsp lime juice to the skillet, stirring to combine. Bring to a gentle simmer and cook for 5 minutes until the sauce thickens slightly.
5. Step 5: Stir in 1 medium diced ripe mango and cook for another 2 minutes until the mango softens but retains some texture.
6. Step 6: Return the chicken to the skillet and spoon sauce over it. Simmer together for 2 minutes to meld flavors.
7. Step 7: Transfer chicken to plates, spoon the mango and coconut sauce on top, and garnish with 2 tbsp chopped cilantro before serving.