If you’re craving a meal that bursts with vibrant flavors and a hint of elegance, the Sangria Chicken with Mango Salsa Recipe is an absolute must-try. This dish perfectly balances savory, tangy, and sweet notes as tender chicken breasts are marinated and cooked in a flavorful sangria-inspired sauce, then topped with a refreshing homemade mango salsa. Every bite is a joyful dance of textures and tastes, making it ideal for weeknight dinners or impressing guests without hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this Sangria Chicken with Mango Salsa Recipe plays a crucial role in building layers of flavor, while keeping the dish both wholesome and colorful. From fresh herbs and citrus to luscious butter and fresh mango, this list is simple but thoughtfully curated to create something truly spectacular.
- Fresh parsley (¼ cup, chopped): Adds a bright, herbal freshness that lightens the dish beautifully.
- Garlic (2 cloves, minced): Infuses a gentle pungency and depth to the marinade and sauce.
- Herbs de Provence (1 tablespoon): Brings a fragrant blend of herbs that elevate the chicken with a subtle floral aroma.
- Dijon mustard (1 tablespoon): Provides a tangy, creamy punch that helps emulsify the marinade.
- Olive oil (¼ cup): Ensures the chicken stays moist while adding richness.
- Lemon juice (2 tablespoons total): Offers a sparkling citrus brightness that brightens every bite.
- Kosher salt (1 teaspoon): Enhances all flavors and seasons the chicken perfectly.
- Freshly ground black pepper (½ teaspoon): Adds just enough spice to balance the sweetness.
- Boneless, skinless chicken breasts (4 pieces): The tender base of the dish that soaks up all the incredible flavors.
- Dry white wine (1 cup): A key ingredient in the sauce, contributing acidity and complexity reminiscent of sangria.
- Orange juice (1 tablespoon): Adds a subtle fruity brightness that complements the mango salsa.
- Orange zest (1 teaspoon, freshly grated): Intensifies the citrus aroma and flavor.
- Chambord liqueur (3 tablespoons): Introduces a rich raspberry note that adds a unique twist to the sauce.
- Heavy cream (½ cup): Creates a luscious, silky texture in the sauce, balancing acidity and richness.
- Unsalted butter (½ cup, diced): Adds decadence and helps thicken the sauce for a glossy finish.
- Mango salsa (2 cups): The vibrant topping full of fresh mango sweetness and crispness (click for recipe!).
How to Make Sangria Chicken with Mango Salsa Recipe
Step 1: Prepare and Marinate the Chicken
Start by combining the chopped parsley, minced garlic, herbs de Provence, Dijon mustard, olive oil, lemon juice, kosher salt, and black pepper in a bowl. This marinade not only infuses the chicken breasts with incredible herbaceous and slightly tangy notes but also tenderizes the meat for juicy results. Coat each chicken breast evenly and let it marinate for at least 15 minutes or up to an hour if time allows—you’ll notice how the flavors really soak in during this step, setting the stage for the dish’s magic.
Step 2: Cook the Chicken and Make the Sangria Sauce
Heat a skillet over medium heat and sear the marinated chicken breasts until browned and cooked through, about 6–7 minutes per side depending on thickness. Once the chicken is out of the pan, pour in the dry white wine, lemon juice, orange juice, orange zest, and Chambord liqueur, scraping up any browned bits from the bottom. This mix forms a beautiful sangria-inspired sauce that’s fruity, slightly boozy, and perfectly balanced. Let it simmer gently for a few minutes to reduce slightly before adding the heavy cream and diced butter. Stir continuously until the sauce thickens into a creamy, velvety glaze that will coat the chicken wonderfully.
Step 3: Plate with Mango Salsa and Serve
Place the cooked chicken breasts on serving plates and generously spoon the sangria sauce over them. Top each piece with a generous scoop of fresh mango salsa, which adds a juicy, crisp contrast and a pop of color that makes the dish irresistible. This final assembly step brings together all the contrasting flavors and textures, making every bite unforgettable. Serve immediately to enjoy the full freshness and harmony of the dish.
How to Serve Sangria Chicken with Mango Salsa Recipe
Garnishes
Fresh garnishes like chopped cilantro, extra lemon or orange zest, and thin slices of mango add both visual appeal and an extra burst of flavor. Sprinkle a few toasted almonds or pepitas on top for added crunch and texture, which complements the soft chicken and creamy sauce superbly.
Side Dishes
This dish pairs beautifully with simple sides that absorb the sangria sauce or offer a refreshing balance. Think fluffy jasmine rice, quinoa, or even roasted baby potatoes. Lightly sautéed greens or a crisp mixed green salad with a citrus vinaigrette will also enhance the meal by adding bright, fresh notes that interplay beautifully with the rich chicken.
Creative Ways to Present
For a little extra pizazz, serve the sangria chicken on a vibrant bed of colorful greens or alongside grilled corn and avocado slices. You could also use mini cast-iron skillets for individual portions, making it feel special and restaurant-worthy. If you’re entertaining, consider arranging the mango salsa in small bowls for guests to add as they like, allowing everyone to customize their flavor experience.
Make Ahead and Storage
Storing Leftovers
Keep leftover Sangria Chicken with Mango Salsa Recipe in an airtight container refrigerated for up to 3 days. Store the chicken and salsa separately if possible to maintain the best texture, as the salsa is freshest when served immediately.
Freezing
You can freeze the cooked chicken breasts without the salsa in a sealed container or freezer bag for up to 2 months. The mango salsa is best enjoyed fresh and doesn’t freeze well due to its juicy, fresh ingredients.
Reheating
Reheat the chicken gently in a skillet over low-medium heat, adding a splash of water or white wine to keep it moist. Avoid microwaving if possible, as reheating on the stove helps preserve the sauce’s texture and flavor. Add fresh mango salsa after reheating for the best experience.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! While boneless, skinless chicken breasts are ideal for even cooking and soaking up flavors, you can also use thighs if you prefer a juicier option. Adjust cooking times accordingly to ensure doneness.
What can I substitute for Chambord liqueur?
If Chambord is unavailable, you can substitute with raspberry syrup or another berry liqueur, although the flavor profile will shift slightly. Just keep the quantity the same to maintain the right balance of sweetness.
Is the mango salsa difficult to make?
Not at all! Mango salsa is typically made with fresh mango, red onion, jalapeño, cilantro, lime juice, and salt. It’s quick to prepare and adds a fresh, sweet-tart contrast that complements the savory chicken perfectly.
Can I make this recipe gluten-free?
Yes, this Sangria Chicken with Mango Salsa Recipe is naturally gluten-free, provided you check that your Dijon mustard and any other bottled ingredients do not contain gluten additives.
How spicy is this dish?
This recipe focuses on vibrant, fruity flavors with just a gentle warmth from black pepper and mild herbs. The mango salsa can be adjusted to add jalapeño or chili for a bit of heat if you like things spicy.
Final Thoughts
This Sangria Chicken with Mango Salsa Recipe is a fabulous way to bring excitement and color to your dinner routine. It wonderfully blends bright fruitiness with savory richness, elevating simple ingredients into a dish you’ll want to make again and again. I encourage you to give this recipe a try—it’s a delicious celebration on a plate that’s perfect anytime you want to impress or treat yourself to something special.
Print
Sangria Chicken with Mango Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A vibrant and flavorful Sangria Chicken recipe featuring tender chicken breasts marinated in a blend of white wine, citrus juices, and herbs, then cooked to perfection and topped with a luscious mango salsa. This dish combines the zestiness of sangria-inspired ingredients with fresh mango salsa to create a deliciously unique main course perfect for any occasion.
Ingredients
Marinade and 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
- 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
Sauce
- ½ cup heavy cream
- â…› teaspoon kosher salt
- ½ cup unsalted butter, diced (1 stick)
Topping
- 2 cups Mango Salsa
Instructions
- Prepare the Marinade and Chicken: In a bowl, combine chopped fresh parsley, minced garlic, herbs de Provence, Dijon mustard, olive oil, lemon juice, kosher salt, and freshly ground black pepper. Whisk the ingredients thoroughly to create the marinade. Place the boneless, skinless chicken breasts in the marinade, ensuring they are fully coated. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken and Make the Sauce: Heat a large skillet over medium heat. Remove the chicken breasts from the marinade and sear them in the skillet until golden brown on both sides, about 4-5 minutes per side, ensuring they are cooked through. Transfer the chicken to a plate and keep warm. In the same skillet, pour in dry white wine, lemon juice, orange juice, freshly grated orange zest, and Chambord liqueur. Bring the mixture to a simmer and reduce slightly. Stir in the heavy cream and season with â…› teaspoon kosher salt. Gradually whisk in the diced unsalted butter until the sauce is smooth and creamy.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let the chicken warm through in the sauce for a couple of minutes. Plate the chicken breasts and generously top each with 2 cups of fresh mango salsa. Serve immediately for a vibrant, flavorful meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- Mango salsa can be homemade or store-bought; fresh is preferred for the best taste.
- For a lighter dish, substitute heavy cream with half-and-half.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C).
- The sauce can be thickened more by simmering longer or adding a slurry of cornstarch if desired.
