Skip to Content

Mango Chutney Chicken with Caramelized Onions

Sharing is caring!

Mango Chutney Chicken with Caramelized Onions

Mango Chutney Chicken with Caramelized Onions

Jessica Braider
This succulent supper is inspired by a recipe from one of my cooking she-roes, Robyn Webb, the bestselling diabetes cookbook author of all time! It’s based on a recipe called Caramelized Onion Chicken from her Diabetes Comfort Food Cookbook, but I gave it a little Indian flare by using mango chutney rather than raspberry jam.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 1 1/2 Tbsp. canola or vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken breasts cut into 3/4 – 1-inch pieces
  • 1/2 cup mango chutney or use a combination of chutney and apricot jam
  • 1 1/2 tsp. fresh ginger grated
  • 1 Tbsp. red or white wine vinegar
  • 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1 yellow onion halved and thinly sliced


  • Heat a large heavy skillet over medium-high heat, and when it is hot, add 1 Tbsp. of oil. When the oil is hot, add the chicken and sauté it for about 5 minutes, tossing occasionally, until it is almost cooked through. Remove it to a plate and set it aside.
  • While the chicken is cooking, in a small bowl, combine the chutney, ginger, vinegar, and soy sauce.
  • Add the remaining oil to the skillet, add the onions, and reduce the heat to medium. Sauté the onions, stirring occasionally, until they are tender and well browned, 5 – 7 minutes.
  • Add the chutney mixture to the pan with the onions and simmer it for about 2 minutes until the sauce is thickened (if it becomes too thick, add an additional Tbsp. of soy sauce or water).
  • Add the chicken back to the pan and cook it until the chicken is cooked through, about 2 more minutes. Serve it immediately, seasoned with salt and pepper, to taste, or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Omit the oil. Combine the chutney, ginger, vinegar, and soy sauce in the slow cooker. Add the onions and chicken, stirring to combine well. Cook on low for 5 - 6 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cut the chicken and refrigerate, peel and grate the ginger, make the chutney sauce, halve and slice the onion, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1/4 – 1/2 tsp. crushed red pepper flakes to the pan with the onions or sprinkle them on individual servings at the table.
Tip: Looking for ways to use up your chutney?  It’s delicious as a sandwich spread, dabbed on top of a cracker with a creamy cheese, a glaze for meat, or tossed with sweet potatoes.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 353, Total Fat: 8g, 11%; Saturated Fat: 1g, 4%; Cholesterol: 99mg, 33%; Sodium: 565mg, 24%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 1g, 2.5%; Sugar: 25g; Protein: 40g
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop