One-Pan Mango Chili Chicken

Last summer, my neighbor brought over a mango from her tree, still warm from the sun, and I had no idea what to do with a whole fruit that perfect. That evening, I threw together chicken and whatever vegetables looked good in my crisper drawer, added the mango on impulse, and something clicked—the sweetness against the heat, the way everything roasted together in one pan. Now this is the dinner I make when I want to feel like I've got my life together without actually fussing over a stove.

I made this for a dinner party once when a friend mentioned she was tired of the same old chicken recipes, and watching her face light up when she tasted that first bite of mango-chili chicken reminded me why I love cooking for people. It's become the dish I default to now when someone needs convincing that healthy food can actually be exciting.

Ingredients

• Boneless, skinless chicken breasts (4, about 150 g each): Lean protein that cooks evenly on a sheet pan, and buying them at a decent thickness means they stay juicy instead of drying out.
• Olive oil (2 tablespoons): The base of your marinade, helping everything stay tender while it roasts.
• Fresh lime juice (2 tablespoons): This brightens the whole dish and keeps it from feeling heavy—don't skip it or use bottled if you can help it.
• Chili powder (2 teaspoons): The backbone of the heat, and good quality matters here because a flat chili powder will disappear into the pan.
• Smoked paprika (1 teaspoon): Adds a subtle depth that makes people wonder what your secret ingredient is.
• Garlic powder (1 teaspoon): More reliable than fresh garlic in a marinade because it distributes evenly and won't burn on the edges.
• Salt and black pepper (1 teaspoon salt, ½ teaspoon pepper): The foundation that makes everything else taste like itself.
• Red and yellow bell peppers (1 of each, sliced): They add sweetness and color, and I like the mix because one alone feels one-note.
• Red onion (1 small, sliced): It gets mild and almost sweet when roasted, nothing like the sharp bite it has raw.
• Zucchini (1 medium, sliced): A mild vegetable that soaks up all the flavors around it without competing for attention.
• Fresh ripe mango (1 large, peeled and diced): This is the star that ties everything together—buy one that gives slightly when you press it, not rock hard.
• Fresh cilantro (2 tablespoons, chopped): The final spark that makes everything feel fresh and intentional.
• Lime wedges: For serving, because a squeeze of lime at the table is never wrong.

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Heat your oven and prep your pan:

Get your oven to 400°F and either grease a large baking sheet or line it with parchment—parchment is gentler on you at cleanup time. Make sure your pan is big enough that everything can spread out without crowding, or the vegetables will steam instead of roast.

Mix your marinade:

Whisk together olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl until it's smooth and all the spices are dissolved. This should smell warm and a little spicy, like something good is about to happen.

Coat the chicken:

Put chicken breasts in a large bowl or a resealable bag, pour half the marinade over them, and toss until they're evenly coated. Let them sit for at least 10 minutes while you prep your vegetables—this isn't long enough to look like real marinating, but it's enough to matter.

Arrange your vegetables:

Spread sliced bell peppers, red onion, and zucchini across your prepared pan, then drizzle with the remaining marinade and toss everything together so each piece gets some of that good seasoning. The vegetables should be in a single layer with a little breathing room between them.

Top with chicken and mango:

Lay the marinated chicken breasts on top of the vegetables, spacing them out evenly, then scatter your diced mango across the pan so some pieces nestle between the vegetables and some sit on top of the chicken. This is where it starts to look like something special.

Roast everything together:

Slide the pan into your preheated oven and roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges. You'll know it's done when the pan smells incredible and the mango is starting to caramelize slightly at the edges.

Rest and finish:

Pull the pan out of the oven and let everything rest for 5 minutes—this gives the chicken a chance to relax and stay juicy when you cut into it. Slice the chicken if you like, scatter fresh cilantro over everything, and serve with lime wedges so people can squeeze brightness over their plate.

Save

There's something about a meal that comes together in one pan and still feels like you put real thought into it that makes me feel capable, even on days when I haven't had time to think about dinner until 5 p.m. This dish became my proof that healthy, exciting food doesn't require a complicated mise en place or hours at the stove.

Why the Mango Works

When mango roasts alongside chili and smoked spices, the fruit's natural sugars caramelize slightly and the heat mellows into something almost savory instead of just sweet. It sounds like it shouldn't work—fruit and chicken and chili in one pan—but the mango acts like a flavor bridge that makes all the other elements feel intentional rather than random. I used to be skeptical of fruit in main dishes until I understood this.

Timing and Temperature

The 400-degree heat is important because it's hot enough to cook the chicken through without drying it out, while still giving the vegetables enough time to soften and caramelize without turning to mush. I've tried lower temperatures and the whole thing takes too long and tastes steamed instead of roasted. The internal temperature of 165°F is where you want to be—any hotter and you're risking dry chicken, any cooler and you're playing food safety roulette.

Variations and Swaps

This recipe is flexible enough to change with what's in your kitchen and what you're craving. Boneless thighs work beautifully if you prefer something more forgiving and flavorful, and they can handle a few extra minutes in the oven without drying out. If mango isn't available or appealing to you, pineapple brings a different kind of sweetness and a slight tang that's equally good, while peaches in late summer create something almost buttery.

• Add a pinch of crushed red pepper flakes to the marinade if you want genuine heat rather than just the idea of spice.
• Serve over brown rice or quinoa to stretch the meal further and catch all those pan juices in the grains.
• Leftover chicken shreds beautifully and becomes excellent in grain bowls or tacos the next day.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Save

This is the kind of dinner that makes you feel capable and nourished at the same time, which is harder to pull off than it should be. Once you've made it once, it becomes the recipe you reach for when you want something that feels both easy and impressive.

Recipe Questions

→ How do I ensure the chicken stays moist?

Marinating the chicken with olive oil, lime juice, and spices helps lock in moisture during baking, resulting in juicy, tender meat.

→ Can I substitute the mango with other fruits?

Yes, pineapple works well for a tangy twist, adding a similar sweetness and moisture to the dish.

→ What temperature should I bake this at?

Preheat the oven to 400°F (200°C) and bake for 25–30 minutes until chicken is fully cooked and vegetables are tender.

→ Can I use chicken thighs instead of breasts?

Boneless, skinless chicken thighs are a great alternative, offering extra flavor and moisture. Adjust cooking time if needed.

→ How do I add more heat to this dish?

Including ½ teaspoon of crushed red pepper flakes in the marinade can boost the spicy kick without overpowering other flavors.