Baked Chicken Breasts with Mango Chutney Sauce Recipe

  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    8 g
  • Cholesterol

    14 mg
  • Protein

    54 mg
  • Carbohydrate

    329 mg
  • Sodium

    200 mg

Baked chicken breasts with mango chutney sauce recipe.

Chicken breasts with mango chutney sauce baked in an oven. Very easy and delicious! One of the best ways to cook the chicken is to subject it to the dry heat of an oven.
You can speed up the cooking process by dotting the surface with knobs of butter, a few drops of oil, fresh breadcrumbs, sliced or grated cheese, or even several ingredients at once. Foods that already in a sauce will become completely colored in cooking.

Some dishes that already partially cooked can simply be run briefly under the broiler. If the food browns before the cooking is finished, cover it with aluminum foil until done.

Baked Chicken Breasts with Mango Chutney Sauce Recipe


  • 1/3 cup (80 ml) mango chutney
  • 1/3 cup (80 ml) 1% or 2% plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced ginger
  • 2 tablespoons all-purpose flour
  • 2 pounds (960 g) skinless chicken breasts


Step 1

In a small bowl, stir together chutney, yogurt, mustard, ginger, and flour. Arrange chicken breasts, bone side down, in a single layer in baking dish; spoon chutney mixture over chicken.

Step 2

Bake, uncovered, at 350°F(180°C) oven for 45 minutes or until chicken breasts is no longer pink in the center. Remove from oven; let stand for 5 minutes.

Step 3

Spoon any baking juices over top before serving. Make ahead: Through step 1, cover and refrigerate for up to 3 hours.

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