Honey Lime Chicken with Mango Salsa
Perfectly seared chicken breasts are glazed in a sticky-sweet honey lime sauce that caramelizes into pure gold, then topped with a vibrant, chunky mango salsa. This quick and easy one-pan meal delivers restaurant-quality flavor in under 30 minutes, making any weeknight feel like a celebration.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Paper towels
- Tongs
- instant-read thermometer
- Aluminum foil
Ingredients
- 2 large boneless, skinless chicken breasts or 4 small
- ⅓ cup honey
- 3 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 large ripe mango, peeled and diced into small cubes
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced optional
- Juice of 1/2 a lime
- Pinch of salt
Instructions
- Prepare the mango salsa: In a medium bowl, combine diced mango, red onion, cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Stir gently and set aside to let flavors meld.
- Butterfly the chicken: If chicken breasts are thick, slice them horizontally in half to create two even cutlets. Pat dry with paper towels and season both sides generously with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken in a single layer (cook in batches if needed). Cook undisturbed for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Make the glaze: Reduce heat to medium. In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant. Pour in honey, lime juice, and soy sauce. Whisk and simmer for 1-2 minutes until slightly thickened and glossy.
- Glaze the chicken: Return chicken to the skillet, spooning glaze over each piece. Turn to coat completely and let warm in the sauce for 1 minute. Remove from heat.
- Assemble and serve: Place glazed chicken on plates, top generously with mango salsa, and drizzle any remaining glaze from the pan over the top. Serve immediately.
Notes
For best results, use a ripe but firm mango to avoid watery salsa. Pat chicken very dry before searing to ensure a golden crust. If you prefer more heat, add a pinch of red pepper flakes to the glaze. Leftover chicken and salsa can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave, and add fresh salsa just before serving.