Name: One Pan Mango Salsa Chicken and Butter Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 can (15 oz) butter beans, drained and rinsed; 1 large mango, diced; 1/4 cup red onion, finely chopped; 1 red bell pepper, diced; 2 tablespoons fresh cilantro or parsley, chopped; 2 tablespoons lime juice; 1 jalapeño, seeded and minced (optional)

Why You’ll Love This Recipe

This recipe is a true one-pan wonder — minimal cleanup, quick cooking, and loads of flavor. The sweet and tangy mango salsa adds brightness to the savory chicken, while the butter beans provide a creamy texture and extra protein. It’s nutritious, filling, and perfect for busy weeknights, yet impressive enough for a casual dinner with guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Salt
Black pepper
Smoked paprika
Garlic powder
Butter beans (canned, drained, and rinsed)
Fresh mango, diced
Red onion, finely chopped
Red bell pepper, diced
Fresh cilantro or parsley
Lime juice
Jalapeño (optional, for heat)

Directions

Season chicken on both sides with salt, pepper, smoked paprika, and garlic powder.
Heat olive oil in a large skillet over medium heat.
Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and keep warm.
In the same skillet, add the butter beans and cook for 2–3 minutes until heated through, scraping up any browned bits from the pan.
In a separate bowl, combine diced mango, red onion, bell pepper, cilantro, lime juice, and jalapeño (if using). Toss gently to combine.
Return chicken to the skillet alongside the butter beans.
Spoon mango salsa over the chicken and serve immediately.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prepare and 15 minutes to cook, for a total of around 25 minutes.

Variations

Swap mango for pineapple or peach for a different fruity twist.
Use cannellini beans or chickpeas instead of butter beans.
Add avocado to the mango salsa for creaminess.
Marinate the chicken in lime juice and spices for extra flavor.
Grill the chicken instead of pan-searing for a smoky taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the mango salsa separate for the best texture. Reheat chicken and beans gently in a skillet over medium heat or in the microwave. Avoid reheating the salsa — serve it cold over warmed chicken.

FAQs

Can I use frozen mango?

Yes, thaw it first and drain excess liquid before making the salsa.

Can I use bone-in chicken?

Yes, but increase the cooking time and ensure it reaches 165°F internally.

Is this dish spicy?

It’s naturally mild, but adding jalapeño or chili flakes will give it heat.

Can I make it ahead?

Yes, you can cook the chicken and beans ahead of time and prepare the salsa just before serving.

What beans can I use instead of butter beans?

Cannellini beans, great northern beans, or chickpeas work well.

Can I bake the chicken instead?

Yes, bake seasoned chicken at 400°F for 20–25 minutes, then assemble with beans and salsa.

What sides go well with this dish?

Rice, quinoa, couscous, or a simple green salad pair nicely.

Can I use chicken tenders instead of breasts?

Yes, they cook faster, usually in 3–4 minutes per side.

How do I keep chicken juicy?

Avoid overcooking and let it rest for a few minutes before slicing.

Is this recipe dairy-free?

Yes, it’s naturally dairy-free as written.

Conclusion

One pan mango salsa chicken and butter beans is a quick, colorful, and flavor-packed meal that’s perfect for weeknights. The sweet mango salsa brightens up the tender chicken and creamy beans, making it a dish that’s as satisfying as it is beautiful on the plate.