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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 Recipe with Mango Salsa

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinade Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4
Calories: 828kcal
Author: Becky Hardin
Mango Salsa Chicken is the perfect summertime dish. This delicious Sangria Chicken with Mango Salsa is fresh, fruity, and full of flavor!
Step-by-step photos can be seen below the recipe card.
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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
  • teaspoon kosher salt
  • ½ cup unsalted butter diced (1 stick)

For Serving

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

Notes

  • We don't recommend making the mango salsa more than 4 hours ahead of time.
Storage: Store sangria chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 828kcal | Carbohydrates: 18g | Protein: 54g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1840mg | Potassium: 1351mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2210IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 3mg