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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

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
marinate: 3 hours
Total Time: 30 minutes
Servings: 4
Calories: 776kcal
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!
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Ingredients

For the Sangria Butter Sauce:

  • 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

For the Marinated Chicken:

  • 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
  • Mango Salsa

Instructions

For the Sangria Butter 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.
  • 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.

For the Marinated Chicken:

  • 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.

For the Mango Salsa:

  • 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.

To Serve:

  • 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.

Nutrition

Calories: 776kcal | Carbohydrates: 76g | Protein: 5g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 102mg | Sodium: 940mg | Potassium: 909mg | Fiber: 8g | Sugar: 65g | Vitamin A: 7060IU | Vitamin C: 214.3mg | Calcium: 106mg | Iron: 2.4mg