Mango chutney chicken breasts make a flavorful and simple meal. All you need for this meal is chicken breasts, a little flour, mango chutney, chicken broth, and green onions. Preparation is a snap, and a quick cook in the skillet and your meal is done! I use Major Grey’s chutney because I love the flavors.
Use chicken breast halves or cutlets, depending on size. Adjust the cooking time for very thin cutlets or thicker chicken breast halves. If the chicken breasts are enormous, slice them horizontally to make 2 thinner cutlets. For quicker cooking, gently pound the chicken breasts.
An instant-read thermometer will register at least 165 F when the chicken is cooked.
PrintChutney Chicken Breasts
This is a very easy recipe for chicken breasts. Just sear the chicken, add the tasty chutney mixture, and simmer for a few minutes. That’s it!
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts, Easy Meals
- Method: Skillet
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 4 boneless chicken breast halves, 4 to 6 ounces each, or thinly sliced chicken cutlets
- kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2/3 cup Major Grey’s chutney or another brand
- 1/2 cup chicken broth, low sodium
- dash garlic powder
- 1/4 teaspoon dried leaf basil
- 6 to 8 green onions (divided use)
Instructions
- In a large skillet or saute pan, heat the olive oil over medium-high heat.
- For small chicken breasts (4 to 6 ounces), gently pound with the smooth side of a meat tenderizer to flatten slightly. Slice larger chicken breasts horizontally to make two cutlets and flatten just enough to make them uniform in thickness.
- Sprinkle the chicken lightly with kosher salt and freshly ground black pepper; dust the chicken with the flour.
- When the oil is hot, arrange the chicken pieces in the skillet and cook for about 3 minutes on each side, or until nicely browned.
- Combine the chutney, chicken broth, garlic powder, and basil. Pour over the chicken.
- Cover the pan, reduce heat to low, and cook for 6 to 8 minutes, or until chicken is cooked through.
- Meanwhile, slice the green onions, reserving a few tablespoons of the green tops for garnish.
- Add all but the reserved 2 tablespoons of green onions and cook for 1 minute longer.
- Arrange the chicken on a serving platter or individual plates. Spoon sauce over each chicken breast and garnish with some of the reserved sliced green onion tops.
