By Becky Hardin
Published Sep 10, 2018
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!
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.
Ingredients1x2x3x
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.
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
Notes
- We don’t recommend making the mango salsa more than 4 hours ahead of time.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
