Sangria Chicken with Mango Salsa is a fresh and delicious dinner option. Combine a sangria butter sauce with marinated chicken breasts, and top it off fresh fruity mango salsa. The result is Mango Salsa Chicken, a tasty summer-time dish full of flavor!
Sangria Chicken with Mango Salsa
Mango Salsa Chicken is the perfect summer time dish. This delicious Sangria Chicken with Mango Salsa is fresh, fruity, and full of flavor!
I’m in love with this super fresh chicken recipe! Sangria Chicken with Mango Salsa is the perfect way to end the summer season with a bang. Roasted or grilled chicken breast with a creamy sangria butter sauce, topped with mango salsa. Yum!
This Mango Salsa Chicken recipe is so easy to make and so much fun to eat. Serve it by itself for a lighter option, or serve it with rice, greens, or veggies. You can grill the chicken while the weather is still nice and the grills are out, or you can stay inside and bake the chicken once the temperatures start dropping.
So much flavor in one easy chicken recipe. You can’t go wrong with this one!
This flavor-filled Sangria Chicken with Mango Salsa is a fresh and fun dinner recipe that you NEED to try.
Best Mango Salsa Chicken Recipe
This mango salsa chicken is absolutely divine! There are three flavor components to this recipe (the sangria butter sauce, the mango salsa, and the chicken marinade), that all combine to make one incredible dish. Everything blends together so well with the roasted chicken breast. This is such a nice summery dinner recipe that could easily be served with rice, a side of veggies, or on a bed of greens.
Find more chicken dinner ideas in my FREE easy chicken recipes e-book!
Easy Mango Salsa Recipe
I’m in love with the mango salsa that we used as a topping. It’s so flavorful and fruity, and all of the ingredients create the perfect balance. It’s made up of mango, peppers, onions, fresh mint, and more. Just combine everything in a bowl, and you’ve got a fresh summer salsa. This mango salsa chicken recipe wouldn’t be complete without it!
Check out the full Mango Salsa Recipe here or see the recipe card for details.
Sangria Butter Sauce
Another important component to this recipe is the Sangria Butter Sauce. You guys know I love Sangria, so bringing that flavor into a sauce to eat with chicken just seemed like the perfect idea. By combining white wine with citrus juices, then cooking it with heavy cream and butter, I made the creamiest, dreamiest sauce to use as a base for this dish. The hint of citrus blends so well with the mango salsa!
How to Make Mango Salsa Chicken
This Sangria Chicken with Mango Salsa is such an exciting recipe! It’s filled with amazing flavors, and mixes a lot of different things into one delicious dish. This Mango Salsa Chicken is the perfect way to end the summer season on a high note!
- First, mix together the ingredients to make the marinade. Then rub it onto the chicken breasts, and let them sit for 30 minutes (at room temperature) or up to 3 hours (in the refrigerator).
- While the chicken marinates, prepare the mango salsa. Mix the salsa ingredients together in a bowl, and refrigerate until ready to use.
- To make the Sangria Butter Sauce, combine wine, lemon & orange juice, orange zest, & Chambord, and bring to a boil and reduce by half. Reduce heat, add cream, then reduce by half again. Reduce heat to low and whisk in cold butter. Keep the sauce warm until ready to use.
- When the chicken is done marinating, it’s time to cook. You can roast it in the oven for 15 minutes at 375°F OR charbroil it on the grill.
- Once all components have been prepared, spoon the sangria butter sauce over the bottom of the plate, place a chicken breast on top, then top it off with some mango salsa.
Everything is cooked and prepared separately, but each part is easy to make. Combine them all at the end to create this amazing Mango Salsa Chicken dish! See the recipe card below for detailed instructions.
Recommended Products to make Sangria Chicken with Mango Salsa
I hope you enjoy this Sangria Chicken with Mango Salsa as much as I do. Fresh, fun, and flavorful! This delicious Mango Salsa chicken is exactly what you need for an easy dinner.
See the recipe card below for details on how to make Mango Salsa Chicken. Enjoy!
If you like this recipe, check out some more of our favorite chicken recipes:
- Baked Fried Chicken
- Southwest Chicken Bake
- Best Sweet and Sour Chicken
- Spinach Stuffed Chicken Breast
- Chicken Couscous recipe
- 40 Clove Garlic Chicken
- Tandoori Chicken
- 1 cup dry or semi-dry white wine (wine that one would drink)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon freshly grated orange zest
- 3 tablespoons Chambord liqueur
- ½ cup heavy cream
- pinch of fine sea salt or kosher salt
- ½ cup unsalted butter diced
- ¼ cup freshly chopped parsley
- 2 cloves garlic minced
- 1 tablespoon herbes de Provence
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 medium chicken breasts
- 1 64 ounce container Mango chunks, drained
- ½ red onion diced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and minced
- Juice and zest from 1 lime
- 1 tablespoon chopped fresh cilantro leaves
- 1 teaspoon fresh mint chopped
- ½ teaspoon kosher salt
- ¼ teaspoon Pico Fruta Penzey’s or small pinch cayenne pepper
- In a saucepan, combine wine, lemon juice, orange juice, orange zest and Chambord liqueur. Bring to a boil, over medium heat, and reduce by half.
- Reduce heat to medium-low, add in the cream and, again, reduce by half.
- Reduce heat to low and whisk in the cold butter.
- Keep the sauce warm until ready to serve.
- In a small mixing bowl, whisk together all marinade ingredients and rub the mixture over the chicken breasts. Marinate the chicken 30 minutes at room temperature or up to 3 hours, refrigerated. If the chicken is refrigerated, bring it back to room temperature before cooking it. Roast the chicken in a 375°F oven for 15 minutes or charbroil it in the grill. When tested with a meat thermometer, the internal temperature for chicken breasts should read 155-160°F.
- In a medium-size mixing bowl, gently toss together all salsa ingredients. (*NOTE: The salsa should not be made more than 4 hours prior to serving.) If made ahead, keep refrigerated in an airtight container. The salsa will get a little juicy, so use a slotted spoon to spoon the salsa over the chicken.
- Spoon the sangria butter on the bottom of a serving platter, set the chicken breasts over the sangria butter and top the breasts with mango salsa.