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Mango Chutney Chicken Sheet Pan

Quick and crazy-delicious, a jar of mango chutney is the secret to the delicious, slightly sweet flavor of this chicken-and-cauliflower sheet pan dinner.

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Mango Chutney Sheet Pan Chicken With Cauliflower  with red onions

Sheet Pan Chicken—Your New BFF.

We are always on the hunt for new ways to save time when cooking dinner. Enter in this chicken sheet pan dinner, our new favorite way to turn a few humble ingredients into a delicious supper spread! All you need to make this one-pan wonder is a jar of mango chutney, chicken thighs, a head of cauliflower and a few other ingredients we bet you already have on hand! How’s that for an easy-peasy boneless chicken thigh recipe?!

ingredients laid out chicken thighs, cauliflower, olive oil, salt, cilantro and red onion

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5 Steps, limited Ingredients: Chicken Sheet Pan Dinner FTW!

You might be wondering if this one-pan baked chicken thighs recipe can possibly be as quick, easy and delicious as we claim it is. Well, let us take a moment to convince you that it is! This is our very favorite boneless chicken thigh recipe because it comes together in just five simple steps:

  1. Gather your ingredients: chicken thighs, cauliflower and mango chutney (commonly found in the Indian food section of your grocery store.

  2. Marinate the chicken thighs in chutney.

  3. Toss the cauliflower in olive oil and salt. Cook for 20 minutes.

  4. Nestle the chicken thighs between the partially-roasted cauliflower.

  5. Bake until the chicken is cooked through and cauliflower is crispy, about 30 minutes.

  6. Serve! Garnish with cilantro, thinly sliced red onions.

Cauliflower sliced and placed on a baking sheet with olive oil and salt
Mango Chutney mixed with Chicken thighs in a bowl

What Is Mango Chutney?

Chutney is a condiment made up of fruits or sometimes vegetables that have been mixed with vinegar, spices, and sugar. It is believed that chutney originated in India. But lucky for us, Indian chutney has made its way around the globe and we can all enjoy its spiced, savory, ultra-flavorful goodness. A jar of chutney is a great thing to have in your pantry. One little jar packs a huge punch, and can liven up most any dish. We really love using an Indian mango chutney for this sheet pan chicken dinner. You can use your favorite homemade mango chutney recipe, a store bought version, or you can also use Major Grey chutney (a type of mango-based chutney reputedly created by a 19th-century British army officer) which has much of the same flavor profile. Mango chutney generally includes:

  • Mango

  • Raisins

  • Red pepper and onion

  • Sugar

  • Spices (often cumin, chili flakes paprika)

  • Vinegar

cauliflower and mango chutney chicken on a baking sheet
Mango Chutney Sheet Pan Chicken With Cauliflower on a baking sheet
Mango Chutney Sheet Pan Chicken With Cauliflower on a baking sheet with red onion and cilantro

Chicken And Cauliflower, Forever And Ever.

You know how much we love our cauliflower! We add it to Hummus Bowls, Roast it with Parmesan Cheese and even make Vegan Tacos and Cauliflower Curry with it. But would you believe this is the first time we’ve ever added it to a baked, boneless, skinless chicken thigh recipe? The results are in, and we’ll be making many more chicken and cauliflower recipes in the future, because they are a match made in healthy, easy-to-cook heaven! We recommend serving this devine chicken over a steaming bowl of white or brown rice, quinoa or even couscous, alongside a simply-dressed salad.

Mango Chutney Sheet Pan Chicken With Cauliflower on a baking sheet with red onion and cilantro

Where Can I Buy Mango Chutney?

Many of your local grocery stores will carry jarred Indian mango chutney and Major Grey chutney. Do yourself a favor and buy both versions, take them home and do a taste test. Use leftover chutney anywhere you’d like to add a pop of flavor. For example:

  • Mix some chutney into a simple chicken salad, along with mayo, salt and pepper.

  • Slather it on a sandwich in place of mustard.

  • Serve as part of a cheese plate, just like you would use membrillo or fig jam.


If you are unable to find jarred chutney at the grocery store, you can pick up all the ingredients you need to make a mango chutney recipe at home! Here’s a homemade mango chutney recipe that sounds incredibly easy. It calls for mangoes, sugar, vinegar, raisins, lemon, onions, garlic and a few spices.

Mango Chutney Sheet Pan Chicken With Cauliflower  with red onions
Mango Chutney Sheet Pan Chicken With Cauliflower on a plate with rice

Need More Easy Chicken Thigh Recipes?

Here are three of our absolute favorite chicken thigh recipes!

We hope one of these boneless skinless chicken thigh recipes makes it into your weekly rotation soon! If so, let us know what you think!

Tools You'll Need to Make This Recipe a Success!

Mango Chutney Sheet Pan Chicken With Cauliflower  with red onions

In Love With This Mango Chutney Chicken?

When this sheet pan chicken dish makes its debut on your dinner table, we want to hear about it! Snap a photo of your finished dish and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Mango Chutney Chicken Sheet Pan

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  50 min
  • Calories: 360

Ingredients

  • 8 boneless, skinless, chicken thighs about 1½ to 2 pounds
  • 1 (9-ounce) jar Mango Chutney
  • 3 tablespoons extra-virgin olive oil
  • 2½ teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 1 medium head of cauliflower, cut into small florets
  • Minced cilantro leaves, optional
  • Thinly sliced red onion, optional
  • Cooked rice, quinoa or couscous, for serving

Method

  1. In a large bowl toss the chicken with chutney, 2 tablespoons of olive oil and 1 teaspoon of salt and pepper. Cover and marinate in the refrigerator for at least 1 hour up to 24 hours.

  2. Preheat the oven to 375°F with a rack in the center position.

  3. On a large rimmed baking sheet, toss the cauliflower together with the remaining olive oil and 1 teaspoon of salt. Roast in the oven for 20 minutes, until beginning to soften.

  4. Nestle the chicken between the cauliflower, topping the chicken with any leftover chutney from the bowl. Sprinkle the chicken with the remaining salt.

  5. Cook in the oven until the chicken is registers 165°F on an instant-read thermometer and the cauliflower is browned, about 25 minutes. For crispier chicken, turn the oven broiler to high and broil for 5 minutes.

  6. Sprinkle with cilantro and thinly sliced red onion. Serve over cooked rice, quinoa or couscous.

Nutrition Info

  • Per Serving
  • Amount
  • Calories360
  • Protein31 g
  • Carbohydrates30 g
  • Total Fat13 g
  • Dietary Fiber2 g
  • Cholesterol140 mg
  • sodium938 mg
  • Total Sugars2 g

Mango Chutney Chicken Sheet Pan

Questions & Reviews

Join the discussion below.

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  • Nancy Milner

    What kind of salad or other green vegetable so serve along side?

    There is cauliflower in the sheet pan recipe but if you want more veggies try our perfectly roasted broccoli or simple green salad. Hope you enjoy!

  • Tami Carlsen

    What vegetables can be substituted for the cauliflower?

    Feel free to sub what you like. Broccoli or asparagus might be nice.

  • Mary Mitchell

    Thoughts of using pork chops instead of chicken thighs?

    Sounds delicious. Keep an eye on them and pull them out when the internal temperature reaches 145°F.

  • Lise

    I have bone in chicken thighs. How long do I need to cook them? If they need longer cooking time, will the cauliflower be over cooked?

    Thank you

    They definitely take longer so the cauliflower would be overcooked.

  • Marshall Wilmot

    This was a fantastic recipe. My sheet pan was pretty juicy, so I spooned that into a saucepan and reduced it to make a delicious sauce. I made pearl couscous and served it with naan. This one’s a keeper.

    Thanks Lea, we are so glad you loved it!

  • Heddy

    Thank you for this recipe! It was easy to put together and while it baked I made some brown rice and green beans for a healthy meal. I had to substitute chicken breasts (cut into 4 pieces each) and it worked great.

    Thanks Heddy, so glad you loved it!

  • Trish

    Easy and excellent. I used my own homemade chutney and cooked wedges of purple onion in the pan. I used boneless breasts - I would use thighs next time. Very tasty

    Thanks Trish, we are so happy that you love it!

  • EJ

    Super fast, super tasty, super simple.

    Thanks EJ, glad you love it!

  • Kathryn Shannon

    Very easy and tasty!. I did not have enough cauliflower so added whole. trimmed brussel sprouts - they were perfect. I also added some red onion to the tray for those who don't like uncooked onion.
    With all the time I saved, I may try making my own mango chutney next time!

    Thanks Kathryn, we are so happy you loved it!