This vibrant, one-pot mango chicken is a sweet and savory weeknight dinner dream - tender chicken, fluffy rice, and tropical mango salsa all cooked together for big flavor and easy cleanup.

mango chicke and rice being served on a white plate

Some recipes are born from chaos. Like this one. Picture a weeknight, one hungry kid, one lonely chicken breast in the fridge, and a half-eaten container of mango salsa I forgot I bought. Add a little rice, and boom - Mango Chicken was born. One pan, no fuss, and so much flavor. It's one of my easiestfamily-friendly chicken recipes.

This is one of those dinners that looks like you tried really hard - bright mango, tender chicken, fluffy rice - but it all comes together in one pot with very little brain power. And honestly, that's the best kind of cooking.

This Mango Chicken is...

Made in one pot (bless it)
Sweet, savory, and a little tropical
Great with store-bought OR homemade mango salsa
A 30-minute dinner win
A hit with kids and adults alike

Key Ingredients & Substitutions

Chicken - Boneless, skinless breasts or thighs work beautifully. Slice into strips so they cook quickly and evenly. Swap the chicken for shrimp or firm white fish for a seafood version.
Rice - Plain white rice cooks right in the broth for extra flavor. Long grain is ideal, but jasmine or basmati also work.
Mango salsa - Use store-bought if you're short on time, or make my quick homemade version included in the recipe below.
Chicken broth - Adds flavor and helps the rice cook to fluffy perfection.
Olive oil, salt & pepper - Basic, but essential.

Variations

Spicy Mango Chicken: Stir in your favorite hot sauce or use a spicy mango salsa.
Mango Chicken Bowls: Serve over lettuce or with avocado slices for a tropical rice bowl.
Creamy Version: Add ¼ cup coconut milk in place of some of the broth.

More Tasty Ideas

If you love this easy mango chicken, be sure to check out these other delicious recipes:

Recipe

One Pot Mango Chicken

Yield Servings 4 servings
Prep Prep Time 10 mins
Cook Cook Time 20 mins
Total Total Time 30 mins

Ingredients

1 pound boneless, skinless chicken breasts, cut into strips
1 cup white rice, uncooked
1 cup mango salsa, store-bought or homemade, recipe below
2 cups chicken broth
1 tablespoon olive oil, optional, for browning chicken
salt and pepper, to taste
fresh cilantro and lime wedges, optional, for garnishes

Homemade Mango Salsa

1 mango, ripe, peeled and diced
¼ cup red bell pepper, diced
2 tablespoon red onion, finely chopped
1 tablespoon fresh cilantro, chopped
juice of ½ lime
1 small jalapeno pepper, seeded and minced, optional
salt, to taste

Instructions

1
In a medium bowl, combine mango, red bell pepper, red onion, cilantro, lime juice, jalapeño (if using), and a pinch of salt. Stir gently and set aside.
2
Heat a large skillet or sauté pan over medium heat. Add olive oil if using. Season chicken strips with salt and pepper, then add to the pan and cook for 4-5 minutes, or until lightly browned on all sides (they don't need to be fully cooked yet).
3
Pour in the chicken broth, then stir in the rice and 1 cup of mango salsa (whether homemade or store-bought). Mix well.
4
Bring the mixture to a gentle boil. Reduce heat to low, cover the pan, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
5
Remove from heat and let sit for 5 minutes before fluffing the rice with a fork. Taste and adjust seasoning as needed.
6
Top with a spoonful of extra salsa, fresh cilantro, or lime wedges before serving.