Easy Chutney Chicken Breasts

by , July 18, 2017
chutney chicken breasts
Diana Rattray

Chutney and peeled pearl onions team up to make the sauce for this easy chutney chicken. I used a cranberry and apple chutney, but any fruit chutney may be used. Major Grey's would be excellent as well.

Related: Top 24 Easy Chicken Recipes

Prep Time: 12 minutes
Cook Time: 16 minutes
Total Time: 30 minutes



  1. Put the chicken breasts between sheets of plastic wrap and gently pound to thin to about 1/4 inch thickness. Sprinkle with salt and pepper and dredge lightly with the flour. If the chicken breasts are large, slice them horizontally to make thin cutlets.
  2. Heat olive oil in a large skillet over medium heat. Brown the chicken for 2 minutes on each side. Add the chicken stock and onions and bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes. Add the chutney and stir to combine; cover, reduce heat to medium low, and simmer for 5 minutes longer, or until chicken is cooked through (at least 165 F).
  3. Serve with hot cooked rice and greens or peas, or choose your family's favorite vegetables.

Makes 4 Servings

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