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Mango Chutney Chicken Sheet Pan

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Calories: 360
Mango Chutney Sheet Pan Chicken With Cauliflower  with red onions

Healthy, quick and crazy-delicious, a jar of mango chutney is the secret to the delicious, slightly sweet flavor of this three-ingredient(!) chicken-and-cauliflower sheet pan dinner.

Sheet Pan Chicken—Your New BFF.

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

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

5 Steps, 3 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 I claim it is. Well let me take a moment to convince that it is! How much do you need this mango chutney chicken in your life? So much. This is my very favorite boneless chicken thigh recipe because it comes together in just five simple steps:

  1. Gather your three ingredients: chicken thighs, cauliflower and mango chutney.
  2. Toss the cauliflower in olive oil and salt. Cook for 20 minutes.
  3. While the cauliflower cooks, marinate the chicken thighs in chutney. Then nestle the chicken thighs between the partially-roasted cauliflower.
  4. Bake until the chicken is cooked through and cauliflower is crispy, about 30 minutes.
  5. Serve! Garnish with cilantro, thinly sliced red onions if you have them on hand!
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 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. Like, for example, this one pan, boneless skinless chicken thigh recipe!

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 curries 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 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. I always love trying new products. 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 make a mango chutney recipe at home! Here’s one that sounds incredibly easy that 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!

I 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: 45 min
  • Calories: 360


  • 8 boneless, skinless, chicken thighs, about 2 lbs
  • 1 (9 oz) jar mango chutney
  • 1 head of cauliflower, cut into florets
  • 3 tbsp olive oil
  • 2 tsp salt
  • cilantro, chopped, optional
  • red onion, thinly sliced, optional
  • cooked rice, quinoa or couscous for serving


  1. Preheat Oven to 375°F. On a rimmed baking sheet, toss cauliflower in olive oil and 1 tsp of salt. Cook for 20 minutes. Remove from oven.
  2. In a large bowl toss chicken thighs with remaining 1 tsp of salt and chutney and nestle between partially cooked cauliflower. Top chicken with any leftover chutney from the bowl.
  3. Place sheet pan back in oven and cook an additional 25 minutes until chicken is cooked through and cauliflower is crispy. For crispy chicken broil for 5 minutes
  4. Sprinkle with cilantro and thinly sliced red onion. Serve over cooked rice, quinoa or couscous.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 360
  • Protein 31 g
  • Carbohydrates 30 g
  • Total Fat 13 g
  • Dietary Fiber 2 g
  • Cholesterol 140 mg
  • sodium 938 mg
  • Total Sugars 2 g

Mango Chutney Chicken Sheet Pan

Questions & Reviews

Join the discussion below.

  • 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.

  • Annie

    So easy. So tasty. This will be forever in my meal rotation! Whole family loved it.

    Amazing! Thank you Annie! We love when the whole family enjoys the same meal!

  • Catherine

    Amazing! So easy and delicious! One of my favorite meals I’ve made so far… and one of the least time consuming! I chopped up some mangos and baked them on top for the last 10 min. so good!

    Thank you Catherine! We are so glad you enjoyed it! We love this one too!

  • Misa

    I made this and served it over jasmine rice with naan bread on the side. It was so easy and delicious! I cooked all of it together, including the chicken thighs, for 45 minutes because when I use dark meat chicken, I like it to be well done. I also omitted red onion and cilantro because I didn't have any on hand. It turned out great and my husband liked it too.

    Thanks Misa! Glad the 2 of you liked it!

  • Nina

    Made the recipe to a T. Everyone in the family said it was a keeper. Loved the flavor-really unique. Delicious served with a dollop of yogurt or raita.

    Yay! So glad you and the family enjoyed it, Nina!

  • Hayley Brotheim

    I had issues with this recipe. My cauliflower basically burnt and my chicken was raw. Im thinking the problem was size. The cauliflower needs to be bigger while the thighs needs to be small. 375° just 25 minutes just isnt hot enough or long enough to bake a chicken thigh of size.

    On the plus size this recipe encourage me to make my own mango chutney which was fun and so tasty

    This recipe has so much potential though and now that i have more chutney than i could ever use I will attempt it again

    So sorry this was not a 5/5 for you. I actually just made this last week! I was using a jar of Brooklyn Delhi brand mango chutney! For the size I cut the florets they were perfectly browned and tender at 45 minute mark and the chicken was cooked through. Maybe my thighs were on the smaller side. So glad the homemade chutney was a hit! ; )