Description
Delicious and easy-to-make Mango Chutney Chicken combines tender baked chicken breasts with a sweet and savory mango chutney glaze infused with soy sauce, Dijon mustard, garlic, and ginger. Perfect for a quick weeknight dinner, this gluten-free dish is flavorful and pairs wonderfully with rice or roasted vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup mango chutney
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the chicken.
- Prepare Sauce: In a small bowl, whisk together the mango chutney, soy sauce, Dijon mustard, olive oil, garlic powder, ground ginger, and black pepper until the mixture is smooth and well combined.
- Coat Chicken: Place the chicken breasts evenly in a greased 9×13-inch baking dish. Pour the chutney sauce over the chicken, making sure each breast is fully coated with the flavorful glaze.
- Bake: Bake the chicken in the preheated oven for 25–30 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
- Rest Chicken: Remove the baking dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
- Serve: Spoon the extra sauce from the pan over the chicken breasts before serving. Garnish with chopped fresh cilantro if desired for an extra fresh note.
Notes
- This dish pairs wonderfully with jasmine rice, couscous, or roasted vegetables for a complete meal.
- For those who enjoy a bit of heat, add a pinch of red pepper flakes or a chopped chili into the sauce mixture.
- Bone-in chicken thighs can be used as an alternative; just increase the baking time by 10–15 minutes until fully cooked.
