Easy Creamy Mango Chicken Breasts

First and foremost, season the chicken breasts liberally with salt and black pepper. In my experience, don’t be shy with your seasoning; it's the key to bringing out that mouthwatering flavor of the chicken.

Heat the olive oil in a large non-stick pan over medium heat. Add the chicken and cook until golden brown and fully cooked through which should take about 7-8 minutes on each side. Once cooked, transfer the chicken to a plate.

In the same pan, add the onion, garlic, and red bell pepper. Cook for about 5 minutes until tender. Stir occasionally to keep them from sticking.

Incorporate the chopped mango into the mixture. Let it simmer for just 1-2 min to ensure that the mango maintains its firmness and contributes to the dish's overall texture.

In a separate bowl, whisk together the chicken stock, orange juice, soy sauce, and cornstarch until smooth. By allowing the cornstarch to fully dissolve in the mixture, you'll avoid any undesirable lumps in your sauce.

Pour this mix into the pan, stirring well and bring to a boil. After it starts boiling, lower the heat and let it simmer for about 5 minutes or until the sauce thickens.

Return the chicken to the pan, coating it with the sauce. Let it simmer for a couple more minutes for the flavors to meld. Just before serving, scatter the fresh coriander over top for that final touch.