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 with fresh fruity mango salsa. The result is mango salsa chicken, a tasty summertime dish full of flavor!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Why We Love This Sangria Chicken Recipe
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!
- Simple. Marinated, baked chicken is tossed in a buttery sauce and topped with fresh salsa.
- Fresh. Homemade mango salsa and fresh fruit add so much juicy, fruity flavor.
- Flavorful. 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.
Variations on Mango Salsa Chicken
This delicious sangria chicken would be delicious with other types of salsa, like tomatillo avocado salsa, salsa verde, street corn salsa, or even fruit salsa.
How to Store and Reheat
Store leftover sangria chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat before serving topped with chilled salsa.
How to Freeze
Freeze the sangria chicken breasts in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving with salsa. We do not recommend freezing the salsa.
Serving Suggestions
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, Mandarin orange salad, or bacon wrapped green bean bundles. 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.
More Chicken Recipes To Try
- Crockpot Mexican Shredded Chicken
- Caesar Chicken
- Ranch Chicken with Bacon
- Tuscan Chicken
- Swiss Chicken Bake
- Air Fryer Chicken Breast
- Apricot Chicken
Notes from the Test Kitchen
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.
Sangria Chicken Recipe with Mango Salsa
Ingredients
For the Marinated Chicken
- ¼ cup chopped fresh parsley
- 2 cloves garlic minced
- 1 tablespoon herbs de Provence
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breasts
For the Sangria Butter Sauce
- 1 cup dry white wine
- 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
- 1 tablespoon freshly squeezed orange juice (from ½ orange)
- 1 teaspoon freshly grated orange zest
- 3 tablespoons Chambord liqueur
- ½ cup heavy cream
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter diced (1 stick)
For Serving
- 2 cups Mango Salsa (click for recipe!)
Instructions
For the Marinated Chicken
- In a small mixing bowl, whisk together all marinade ingredients and rub the mixture over the chicken breasts.¼ cup chopped fresh parsley, 2 cloves garlic, 1 tablespoon herbs 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 boneless, skinless 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 on the grill. When tested with a meat thermometer, the internal temperature for chicken breasts should read 155-160°F.
For the Sangria Butter Sauce
- While the chicken cooks, make the sauce: 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.1 cup dry white wine, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon freshly squeezed orange juice, 1 teaspoon freshly grated orange zest, 3 tablespoons Chambord liqueur
- Reduce heat to medium-low, add in the cream and, again, reduce by half.½ cup heavy cream
- Reduce heat to low and whisk in the salt and cold butter.½ cup unsalted butter, ⅛ teaspoon kosher salt
- Keep the sauce warm until ready to serve.
For Serving
- 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.2 cups Mango Salsa
Becky’s Tips
- We don’t recommend making the mango salsa more than 4 hours ahead of time.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
