Chutney Glazed Chicken
Elevate your weeknight dinner routine with this irresistible Chutney Glazed Chicken, a perfect balance of sweet, savory, and tangy flavors. Tender, golden-seared chicken thighs are cloaked in a luscious glaze made from fruity chutney, soy sauce, Dijon mustard, and a hint of honey, with optional chili flakes for a touch of heat. The recipe comes together in just 40 minutes, making it ideal for busy evenings, yet it’s elegant enough to impress guests. Finished with a sprinkle of fresh cilantro for a burst of freshness, this dish pairs beautifully with fluffy rice, hearty quinoa, or a crisp salad. Quick, flavorful, and utterly satisfying, this chutney chicken recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 cups Chutney (such as mango or apricot)
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons Honey
- 0.25 teaspoons Chili flakes (optional)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the chopped onion. Cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Reduce the heat to medium and add the chutney, soy sauce, Dijon mustard, honey, and chili flakes (if using) to the skillet. Stir well to combine.
Return the chicken thighs to the skillet, turning them to coat evenly with the glaze.
Cover the skillet and let the chicken cook for 10-12 minutes, or until the internal temperature reaches 165°F (75°C). Stir occasionally to ensure the glaze doesn’t burn.
Once cooked, transfer the chicken to a serving plate and spoon any remaining glaze over the top.
Garnish with fresh chopped cilantro and serve immediately. This dish pairs well with rice, quinoa, or a fresh green salad.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 91.6 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
