This Pan-Fried Chicken Breast recipe is topped with a fabulous chile cream sauce. It’s so easy and full of flavor and also low calorie and high protein! Serve with your favorite rice or vegetable for a complete family meal in only 20 minutes!
Quick and Easy Chicken Dinner
Skinless, boneless chicken breasts are easily the most popular cut of poultry to buy and cook with – in the United States, anyway. And everyone is always looking for new and fresh ways to use it.
I feel you and am so excited to share this pan-fried chicken recipe with you today! It pairs perfectly with my Cilantro-Lime Rice or Roasted Green Beans for a complete meal.
Not only is this chicken recipe moist and juicy, but it’s low calorie, high protein, and comes together in just 20 minutes with only five main ingredients! YES!
You only need 5 simple main ingredients, plus seasoning! Sometimes the simplest ingredients can deliver the best dinner.
(Scroll below to the printable recipe card for details and measurements.)
- Chicken breasts – Boneless, skinless, pounded out to a 1-inch even thickness.
- Diced green chilies – The ones in the can, drained.
- Onion & Garlic – For wonderful aromatics and flavor.
- Heavy Cream – Makes the sauce creamy.
- Canola oil – Used to sauté the chicken and vegetables.
- Salt and pepper – Simple seasoning.
Tips for Success
- Chicken should be an even thickness. If your chicken breasts are more than 1-inch thick, you’ll want to use a meat mallet to pound them down before cooking.
- Cook undisturbed for a bit. Resist the urge to move the chicken breast around while they’re cooking, so they develop a nice crust and also so there is no resistance when you flip them.
- Use an instant read thermometer. Chicken breasts are cooked through when an internal temperature reaches 165 degrees F.
- Buy fresh peppers instead. Instead of canned diced chiles you can buy fresh poblano peppers and roast them over a gas burner, instead. Once they’re nice and charred, transfer to a plastic bag to steam for about 5 minutes, then remove the skin, seeds, and ribs. Roughly chop and proceed as the recipe is written. This will obviously extend the recipe time.
- Temper the spice. This dish has a very subtle kick, but is not spicy. Combing the chiles with cream, mellows its flavor and heat.
How To Store Leftovers
Allow chicken and sauce to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
More Easy Chicken Dinners:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Pan-Fried Chicken Breast with Roasted Chile Cream
- 4 (6 ounces each) boneless, skinless chicken breast halves , 1-inch thick
- 1 teaspoon kosher salt , divided
- 1 teaspoon pepper , divided
- 3 tablespoons canola oil , divided
- 1/2 small sweet onion , diced
- 2 cloves garlic , minced
- 7 ounce can fire roasted diced green chiles , drained
- 1/3 cup heavy cream
- Cilantro-lime rice , for serving
- Pound out the chicken breasts to an even 1-inch thickness. Sprinkle each chicken breast all over with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.
- Warm 1 tablespoon of the canola oil in a small saucepan over medium heat. Add onion; saute until soft and translucent, about 3 minutes. Add in garlic and saute for about 30 seconds until fragrant. Add the diced chiles and cream and warm through.
- Transfer sauce to a blender and puree until smooth (add a little water or chicken broth if it’s too thick.) Season with salt and pepper, to taste. (You could also add in some cracked red pepper flakes if you do want more heat.)
- Warm remaining 2 tablespoons of canola oil over medium-high heat in a large nonstick skillet. Add the chicken; saute until cooked through (and an internal temperature reaches 165 degrees F.) about 10-12 minutes, flipping halfway through.
- Divide the cooked chicken breasts onto individual plates and drizzle with some of the sauce.
- Serve with cilantro-lime rice or your favorite roasted vegetable and enjoy!