Sautéed Chicken with Tangy Mango Salsa

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

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Pan-seared to golden perfection, served with a fresh and tangy mango salsa bursting with citrus and herbs. This Caribbean-inspired chicken recipe, ready in about 27 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 12 min Serves 2 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: 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 until shimmering.
  2. Step 2: Place the chicken breasts in the skillet and sauté for 5-6 minutes on the first side without moving, until golden brown. Flip and cook for another 5 minutes until the internal temperature reaches 165°F and juices run clear. Remove and rest for 5 minutes.
  3. Step 3: Meanwhile, combine 1 diced ripe mango (1/2-inch cubes), 1/2 finely chopped red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 minced jalapeño in a bowl. Stir gently to mix the fresh, tangy salsa.
  4. Step 4: Slice the rested chicken and serve topped with the mango salsa, allowing the juicy sweetness and mild heat to complement the savory chicken.

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Tangy Mango Salsa?

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 Tangy Mango 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 Tangy Mango 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 Tangy Mango 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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