This Chicken with Mango Salsa is the easiest way to get dinner on the table. Juicy, tender chicken breasts topped with a freshly made mango salsa—served over rice, in tacos, or alongside a salad. Simple, flavorful, and perfect for weekly meal prep.
This recipe was published August 2019 and images and copy were updated February 2024.
I’m a big mango fan, and this is one of our go-to dinners when ripe mangoes are available. Juicy baked chicken breasts paired with a bright, fresh mango salsa make a meal that appeals to the whole family.
The warm spices on the chicken balance perfectly with the sweet-tart salsa—light, vibrant, and full of flavor.
Why You Will Love This Chicken with Mango Salsa Recipe:
- Quick and easy. Season and bake the chicken while you prepare the salsa. When the chicken rests, spoon the salsa over and serve—minimal hands-on time.
- Fresh, simple ingredients. The chicken uses pantry staples and olive oil while the salsa is a short list of fresh produce and lime—easy to shop and assemble.
- Juicy, well-seasoned chicken. Baking at a relatively high temperature and using an even thickness helps keep the chicken tender. The recipe also works well on the grill or in an air fryer.
- Great for meal prep. Make the salsa ahead and season the chicken in the morning, or cook the whole recipe at once and portion it into rice bowls or salads for the week.
- Versatile serving options. Serve over rice, in tortillas as tacos, on top of a big salad, or in grain bowls—many delicious variations.
Recipe Ingredients:
- Chicken breast: Skinless, boneless breasts are ideal. Choose pieces of similar size (about 1 inch thick) or pound thicker breasts to even thickness.
- Olive oil: Or another cooking oil of your choice.
- Spices: Garlic powder, chili powder, cumin, smoked paprika, oregano, cracked pepper, and sea salt. Add cayenne or red pepper flakes if you like heat.
- Mango: Fresh mango is best; frozen can work when fresh is out of season. Dice into bite-sized pieces.
- Red bell pepper: Diced; other colors can be used but red adds sweetness and color.
- Onion: Red onion is preferred for color and mild bite, but white or yellow will work.
- Jalapeño: Seeded and diced; adjust the amount to control heat or omit for a milder salsa.
- Cilantro: Fresh, chopped to taste.
- Lime: Freshly squeezed lime juice and a touch of lime zest brighten the salsa.
Step-By-Step Instructions:
- Preheat the oven to 425°F (220°C). Let the chicken sit at room temperature 10–15 minutes before cooking.
- Pound breasts to an even thickness if needed and pat dry. Brush both sides with olive oil and season with sea salt. Whisk together the remaining spices and sprinkle evenly on both sides.
- Bake in a 9×13-inch dish for 17–22 minutes, or until an internal temperature of 165°F (74°C) is reached. Thicker breasts may require additional time.
- While the chicken bakes, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, lime zest, and 1/4 tsp sea salt in a bowl. Taste and adjust salt or lime juice as needed.
- When the chicken reaches temperature, remove from oven and let rest 5 minutes. Serve with a generous spoonful of mango salsa over the top or on the side.
Recipe Tips:
- Alternate cooking methods: Grilling or air frying works well. Grill over medium-high heat about 8–10 minutes per side; air fry at 360°F about 8–10 minutes per side, depending on thickness.
- Use a meat thermometer: For consistent results and safety, cook chicken to an internal temperature of 165°F (74°C).
- For a browned finish: If baking, broil for the last 1–2 minutes to add color—watch closely to avoid overcooking.
Storage:
Refrigerate cooked chicken and mango salsa in airtight containers for 3–4 days. Add an extra squeeze of lime to leftover salsa before serving to refresh the flavors.
Cooked chicken freezes well: cool completely, wrap tightly, and store in a freezer-safe container for up to 3 months. The salsa can be frozen, but the texture changes after thawing, so fresh salsa is preferable.
Serving Suggestions:
This chicken is excellent over rice—plain, cilantro-lime, or coconut rice all pair nicely. Turn the dish into rice bowls or burrito bowls with avocado, extra lime, and crunchy tortilla chips.
Serve alongside a cauliflower rice salad or a simple cornbread casserole for a heartier meal. For an extra dip, classic guacamole or a mango-forward guacamole complements the flavors.
Other Dinner Recipes:
- Instant Pot Carnitas
- Baked Orange Chicken Sheet Pan Dinner
- Parmesan Crusted Steak and Potato Sheet Pan Dinner
- Grilled Steak Kabobs with Cilantro Chimichurri
- Simple Chicken and Biscuit Skillet
- Instant Pot Chicken Tortilla Soup
HUNGRY FOR MORE? Subscribe to the newsletter and follow on social channels for more recipes and updates.
Chicken with Mango Salsa
Ingredients
For the Chicken
- 3–4 chicken breasts (about 1½–2 lb)
- 2 T olive oil
- ½–1 tsp sea salt, to taste
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 tsp cracked pepper
- ½ tsp oregano
For the Mango Salsa
- 2 mangoes, diced (about 3 cups)
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced (optional)
- 2 T red onion, small diced
- Juice of 1 lime
- 1 tsp lime zest
- ⅓ cup cilantro, loosely packed and chopped
- ¼ tsp sea salt
Instructions
- Preheat oven to 425°F. Place chicken in a 9×13 baking dish and pound to about 1 inch thickness for even cooking.
- Brush both sides with olive oil, salt to taste, then sprinkle the seasoning mixture evenly over the chicken.
- Bake 17–22 minutes or until the internal temperature reaches 165°F. Thicker breasts may need more time.
- While the chicken bakes, toss all salsa ingredients together and chill until ready to serve.
- Remove chicken from oven, let rest 5 minutes, then top with mango salsa and serve.
- To grill: Preheat grill to medium-high, oil the grates, and cook about 8–10 minutes per side until internal temperature reaches 165°F.
- To air fry: Preheat air fryer to 360°F, oil the basket, and cook about 8–10 minutes per side.
Notes
- Use a meat thermometer: Chicken should reach 165°F for safety and best texture.
- Broil for color: If baking, broil for the last 1–2 minutes to brown the surface—watch closely to prevent drying out.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!