Best 10 Baked Chicken Breasts With Mango Chutney Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with a culinary masterpiece that blends the vibrant flavors of mango chutney with the succulent tenderness of chicken breasts, perfectly baked to golden perfection. This delectable dish promises an explosion of sweet, tangy, and savory notes in every bite.

Indulge in a taste of paradise with our meticulously curated collection of baked chicken breast recipes, each featuring a unique twist on the classic combination of chicken and mango chutney. From the simplicity of a one-pan baked chicken with mango chutney glaze to the tantalizing aroma of chicken breasts stuffed with mango chutney and herbs, these recipes cater to every palate and cooking skill level.

For those seeking a quick and easy weeknight meal, our simplified baked chicken with mango chutney glaze requires minimal prep and delivers maximum flavor. Simply marinate the chicken breasts in a blend of spices and herbs, then bake until golden brown and baste with a luscious mango chutney glaze.

If you have a bit more time to spare, our stuffed chicken breasts with mango chutney and herbs will reward you with a symphony of flavors. Tender chicken breasts are filled with a savory mixture of mango chutney, herbs, and toasted nuts, then baked to perfection. The result is a juicy, flavorful dish that will impress even the most discerning dinner guests.

And for those who love a one-pot meal, our sheet pan baked chicken and vegetables with mango chutney sauce is the perfect solution. Simply toss chicken breasts, vegetables, and mango chutney sauce on a sheet pan and bake until everything is tender and caramelized. This colorful and flavorful dish is not only delicious, but also incredibly easy to clean up.

No matter which recipe you choose, you're sure to enjoy a delightful culinary experience that showcases the perfect balance of sweet, tangy, and savory flavors. So gather your ingredients, preheat your oven, and let's embark on a taste adventure that will leave you craving more.

Let's cook with our recipes!

MANGO CHICKEN



Mango Chicken image

This Mango Chicken recipe is a delicious baked chicken made with sweet and spicy chunky mango sauce.

Provided by lyuba

Categories     dinner     Main Course

Time 1h

Number Of Ingredients 12

2 ripe mangoes
1 medium yellow onion
3 garlic cloves
1/2 cup chicken broth
1 lime - juice and zest
1 tsp grated fresh ginger
2 tbsp cilantro
1 tsp red pepper flakes
salt
2 - 2 1/2 lb whole chicken
salt
fresh cracked black pepper

Steps:

  • Dice one of the mangoes and onion. Peel the other mango and grate the meat on a fine grater.
  • Preheat a medium sauce pot over medium heat and add some oil. Saute onion until softened and add garlic and diced mango.
  • Cook for about a minute and add grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes.
  • Cook over for 5-7 minutes over medium heat. Stir in cilantro and take it off the heat.
  • Break down the whole chicken into 10 pieces - 4 quarters of breasts, 2 drums, 2 thighs, and 2 wings. Season each piece with salt and pepper.
  • Preheat the oven to 375°.
  • Preheat a large skillet or an oven-safe cooking pan over medium-high heat and add some oil.
  • Sear chicken for a couple of minutes on both sides, until browned.
  • Spread mango sauce all over the chicken, gently shake the pan to help spread it around, and transfer the pan into the oven.
  • Bake for 40-45 minutes.

Nutrition Facts : Calories 599 kcal, Carbohydrate 18 g, Protein 47 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 184 mg, Sodium 290 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

SWEET AND STICKY MANGO CHUTNEY CHICKEN



Sweet and Sticky Mango Chutney Chicken image

This crazy delicious Mango Chutney Chicken is as good as it gets and the ultimate quick and easy weeknight meal. With 10 minutes of prep, you can walk away knowing dinner is cooking itself. It's a gluten-free and dairy-free dinner recipe that can easily be made paleo.

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 7

1 teaspoon oil
½ cup very finely minced onion (see notes)
2 cloves garlic (very finely minced)
6 tablespoons mango chutney (paleo, if needed)
1 teaspoon curry powder
¼ teaspoon EACH: cayenne powder and sea salt
8 chicken thighs (bone in and skin on)

Steps:

  • Preheat your oven to 400 degrees.
  • Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
  • Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
  • Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

Nutrition Facts : ServingSize 2 sweet and sticky chicken thighs, Calories 591 kcal, Carbohydrate 22 g, Protein 37 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 221 mg, Sodium 184 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 24 g

MANGO CHUTNEY CHICKEN



Mango Chutney Chicken image

Provided by The Daring Gourmet, www.daringgourmet.com

Time 1h

Number Of Ingredients 10

8 pieces of chicken (skinned, or 4 small boneless/skinless chicken breasts, or equivalent chicken tenders)
Juice of one lemon
4 tablespoons mango chutney (store bought or using The Daring Gourmet's recipe for Indian Mango Chutney)
2 teaspoons curry powder
2 tablespoons Dijon mustard
4 tablespoons unsalted butter (softened)
1 tablespoon white wine
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350F.
  • Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
  • In a small bowl, all remaining ingredients and stir to thoroughly combine.
  • Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
  • Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  • In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  • For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  • Serve the chicken with the dipping sauce.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE



Baked Chicken Breasts With Mango Chutney Sauce image

Adapted from a Light Cooking Recipe. It's very simple, I serve with a green vegetable and basmati rice. Could easily be a dump chicken recipe although I havent tried.

Provided by abloom69

Categories     Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

3/4 cup mango chutney
3/4 cup plain yogurt (2% or 1% is)
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh ginger, minced
1 1/2 tablespoons all-purpose flour
12 boneless skinless chicken breasts

Steps:

  • Pre-heat oven to 375 degrees.
  • Combine chutney, yogurt, mustard, ginger and flour. Set aside.
  • Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
  • Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
  • Spoon any baking juices over top before serving.

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI



Mango-Chutney Chicken with Roasted Carrots And Zucchini image

The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.

Provided by Rhoda Boone

Categories     Kid-Friendly     Chicken     Mango     Carrot     Zucchini     Dinner 1-2-3     Small Plates     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 18

Option 1: "Plain" but seasoned
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons oil, divided
1 1/2 teaspoons kosher salt, divided
5-6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)
2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces
Option 2: Add a little more flavor
1/2 teaspoon freshly ground black pepper, divded
1/2 cup mild or medium-heat mango chutney
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Option 3: Take it next level
1/2 cup plain full- or low-fat Greek yogurt
1 1/2 teaspoons fresh orange juice
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
3 tablespoons finely chopped cilantro or parsley leaves
3 tablespoons finely chopped roasted, salted cashews

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F.
  • Option 1: "Plain" but seasoned
  • If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
  • Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
  • Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
  • Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

CREAMY MANGO CHICKEN



Creamy Mango Chicken image

Quick, easy and delicious - perfect for a last minute dinner party!

Provided by blonds81

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre heat over to 180
  • Season the chicken with salt and pepper
  • Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
  • Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
  • Bake in the oven for 35 mins - until the chicken is cooked through
  • Serve with wild rice and green beans

CHUTNEY CHICKEN



Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories     World Cuisine Recipes     African

Yield 6

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

MANGO CHUTNEY CHICKEN CURRY



Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

Steps:

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY



Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney image

Provided by Amanda Hesser

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 whole boneless, skinless chicken breasts, cut in half, 4 ounces each
1/2 cup Hellmann's mayonnaise
1/2 cup sour cream
2 tablespoons Major Grey's mango chutney
1 teaspoon curry powder
Juice of 1 Meyer lemon or 1 regular lemon
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
  • Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

  • Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful the chutney will be.
  • Don't overcook the chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them until they are just cooked through, or they will become dry and flavorless.
  • Make the chutney ahead of time: The chutney can be made up to 3 days in advance. This will allow the flavors to meld and develop.
  • Serve the chicken with rice or your favorite side dish: This dish is a great option for a weeknight dinner or a casual weekend lunch.

Conclusion:

This recipe for Baked Chicken Breasts with Mango Chutney Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and tender, and the mango chutney sauce is sweet and tangy. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #main-dish     #poultry     #oven     #easy     #beginner-cook     #chicken     #dietary     #meat     #chicken-breasts     #equipment

Related Topics