Sautéed Chicken with Spiced Mango and Coconut Rice

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

Pan-seared and served over fragrant coconut rice infused with sweet mango and warm spices. This caribbean-inspired chicken ready in about 35 minutes pairs (6 oz each) chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Serves 2 Caribbean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rinsed rice with 1 cup coconut milk, 1 cup water, 1/2 tsp ground cinnamon, and 1/4 tsp ground cardamom in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
  2. Step 2: While rice cooks, pat dry 2 chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sauté for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; chicken should be juicy and opaque.
  3. Step 3: Remove chicken to a plate to rest. In the same skillet, add 1 cup diced mango and sauté for 2-3 minutes until softened and fragrant, stirring occasionally.
  4. Step 4: Fluff the coconut rice with a fork, gently fold in the sautéed mango and 2 tbsp chopped fresh cilantro. Slice the rested chicken and serve over the spiced mango coconut rice, garnishing with extra cilantro if desired.

Frequently asked questions

How long does Sautéed Chicken with Spiced Mango and Coconut Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Spiced Mango and Coconut Rice?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Spiced Mango and Coconut Rice?

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 Spiced Mango and Coconut Rice 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 Spiced Mango and Coconut Rice?

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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